Olive Oil Bundt Cake
A moist, Italian-inspired olive oil Bundt cake made with fresh lemon zest and juice, Greek yogurt, and extra virgin olive oil, finished with a light dusting of powdered sugar.
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Servings: 12 Slices
Equipment
- 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
Ingredients
- 1 cup granulated sugar
- Zest of 2 lemons
- 3 large eggs
- ¾ cup extra virgin olive oil
- ¾ cup plain full-fat Greek yogurt
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract optional
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 tablespoons butter for pan
- 2 tablespoons flour for pan
- Powdered sugar for topping
Instructions
- 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.
Nutrition
Calories: 360kcal