This olive oil Bundt cake is one of those recipes that feels simple, but special at the same time. It’s bright with lemon, incredibly moist without being heavy, and finished with just a light dusting of powdered sugar, no glaze required. If you love desserts that aren’t overly sweet but still feel rich and fragrant, this one belongs in your kitchen.
This is the kind of cake you make when you want something beautiful without stress. No mixer. No fancy technique. Just a bowl, a whisk, and ingredients that do the work for you.
Why You’ll Love This Olive Oil Bundt Cake
This cake checks so many boxes:
- Ultra-moist crumb without feeling dense
- Bright lemon flavor without overpowering sweetness
- Rich, fragrant texture from high-quality olive oil
- Easy to make — perfect if you have baking anxiety
- Even better the next day as the flavors deepen
I have always loved citrus flavored recipe. If you can relate, try this Copycat Orange Julius Recipe. Another favorite is this Copycat Strawberry Tru Fru recipe!
Italian-Inspired Lemon Olive Oil Bundt Cake
This recipe is inspired by classic Italian-style olive oil cakes. Traditional versions rely on olive oil, citrus zest, and simple finishes rather than frosting or heavy glazes. They’re meant to be enjoyed with coffee, shared at the table, and appreciated for their balance — not their sweetness.
That’s exactly what this cake delivers.
Jump to:
- Why You’ll Love This Olive Oil Bundt Cake
- Italian-Inspired Lemon Olive Oil Bundt Cake
- Ingredients for Olive Oil Bundt Cake
- How to Make Olive Oil Bundt Cake
- A Quick Tip for Lemon Flavor (Don’t Skip This)
- Other No-Fail Desserts
- Choosing the Best Olive Oil for Baking
- Variations on Olive Oil Bundt Cake
- Equipment Needed
- Storage
- Top Tip
- FAQ
- Final Thoughts
- Desserts to Try
- Looking to try Something New:
Ingredients for Olive Oil Bundt Cake
This olive oil Bundt cake is made with simple, everyday ingredients that work together to create a cake that’s bright, moist, and rich without feeling heavy. The key is using fresh lemon zest and juice for fragrance and a high-quality extra virgin olive oil to give the cake its signature tender crumb.
Wet Ingredients
- Granulated sugar
- Fresh lemon zest
- Large eggs
- Extra virgin olive oil
- Plain full-fat Greek yogurt
- Fresh lemon juice
- Vanilla extract (optional)
Dry Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Fine sea salt
For the Pan & Finish
- Butter (for greasing the pan)
- All-purpose flour (for dusting)
- Powdered sugar (for serving)
See recipe card for quantities.
How to Make Olive Oil Bundt Cake
This easy olive oil Bundt cake recipe comes together in just a few simple steps and requires no mixer or special baking skills. Using olive oil instead of butter keeps the cake moist, while fresh lemon adds brightness without overpowering sweetness.
- Step 1: Prep the Pan & Lemon Sugar - Preheat the oven to 350°F. Generously butter a standard 10-cup Bundt pan and dust with flour, tapping out the excess. In a large bowl, combine granulated sugar and fresh lemon zest, rubbing them together until fragrant to release the natural lemon oils.
- Step 2: Mix the Wet Ingredients - Whisk the eggs into the lemon sugar until smooth, then slowly whisk in the olive oil. Add the Greek yogurt, fresh lemon juice, and vanilla, mixing until fully combined
- Step 3: Fold in the Dry Ingredients - In a separate bowl, whisk together flour, baking powder, baking soda, and sea salt. Gently fold the wet ingredients into the dry ingredients using a spatula, mixing just until combined. Do not overmix.
- Step 4: Bake & Finish - Pour the batter into the prepared Bundt pan, filling it halfway to two-thirds full. Bake for 45–55 minutes, checking around the 50-minute mark. Cool briefly, invert, and dust with powdered sugar before serving.
A Quick Tip for Lemon Flavor (Don’t Skip This)
Before adding anything else, mix the lemon zest directly into the sugar and rub it together with your fingers. This releases the natural oils from the lemon peel and infuses the sugar with fragrance. It’s a small step that makes a big difference in flavor.
Other No-Fail Desserts
If baking usually makes you nervous, this is a great recipe to start with — and I share a few other no-fail desserts here too.
- Dark Chocolate Protein raspberry Clusters - I use this recipe to sneak more protein in a dessert.
- Easy White and Dark Chocolate Raspberry Bark - Is this a dessert or a healthy snack? You be the judge.
- Homemade Strawberry and Raspberry Tru Fru - This copycat recipe goes viral periodically throughout the year. Great to pop in the freezer for an after school snack.
Choosing the Best Olive Oil for Baking
Because olive oil is the star here, quality matters. Look for:
- Extra virgin olive oil
- Smooth and balanced, not bitter
- An oil you’d happily dip bread into
Because olive oil is the primary fat in this cake, quality makes a noticeable difference. Extra virgin olive oil isn’t just for finishing salads. When it’s fresh and well-balanced, it creates a cake that’s moist, tender, and rich without feeling heavy.
I used fresh-pressed extra virgin olive oil for this recipe because freshly harvested olive oil has brighter flavor and more depth than oils that have been sitting on store shelves for long periods of time. In a simple recipe like this one, that freshness really shows.
This is an optional ingredient choice, but it’s one of those small upgrades that makes a big difference, especially in olive oil–based cakes.
Variations on Olive Oil Bundt Cake
- Lemon Olive Oil Bundt Cake – the base recipe
- Olive Oil Orange Bundt Cake – swap lemon for orange zest and juice
- Lemon Raspberry Bundt Cake – fold in fresh or frozen raspberries
- Lemon Poppy Seed Bundt Cake – add poppy seeds to the batter
- Mini Olive Oil Bundt Cakes – reduce bake time and portion into mini pans
- Glazed Lemon Bundt Cake – drizzle with a simple lemon glaze if desired
Equipment Needed
- 10-cup Bundt pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Microplane or fine grater (for lemon zest)
- Measuring cups and spoons
- Cooling rack
Storage
- Store covered at room temperature for up to 2 days
- Refrigerate for up to 5 days
- Flavors deepen slightly on day two, especially the lemon and olive oil notes
Top Tip
If you’re nervous about baking, this is a great place to start. Olive oil cakes are forgiving, flexible, and much harder to overwork than butter-based cakes.
FAQ
Not in a sharp or savory way. You’ll just notice a richer, smoother cake with more depth.
Olive oil creates a moist crumb without heaviness and helps the cake stay tender longer.
Yes, but it’s not necessary. This cake shines with just powdered sugar, especially if you love lemon-forward desserts.
You can adapt it by using vegan butter for the pan and plant-based yogurt, but results may vary. You would also need a substitute for the eggs.
Absolutely. I use olive oil in everything from cakes to savory breads.
Final Thoughts
This olive oil Bundt cake is proof that thoughtful ingredients and simple techniques can create something really special. It’s the kind of recipe that feels reliable, comforting, and worth making again — whether for company or just because.
If you make it, I’d love to know how it turns out.
Desserts to Try
Looking for other recipes like this? Try these:
Looking to try Something New:
These are a few of my favorite dishes!:
Olive Oil Bundt Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F. Butter and flour a 10-cup Bundt pan.
- Rub lemon zest into sugar until fragrant. Whisk in eggs until smooth.
- Slowly whisk in olive oil, then yogurt, lemon juice, and vanilla.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gently fold wet ingredients into dry ingredients until just combined.
- Pour batter into prepared pan and bake for 45–55 minutes.
- Cool 10–15 minutes, invert, dust with powdered sugar, and serve.
Notes
- This recipe is designed for a standard 10-cup Bundt pan. Make sure to butter and flour the pan well to ensure a clean release.
- For best results, use a high-quality extra virgin olive oil with a smooth, balanced flavor. If you’d dip bread into it, it’s perfect for baking.
- Rubbing the lemon zest into the sugar before mixing helps release the natural oils and creates a more fragrant lemon flavor throughout the cake.
- Avoid overmixing the batter — a few small lumps are perfectly fine and help keep the cake tender.
- The cake develops a little more depth of flavor on day two while staying moist.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
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