Lemon Olive Oil Bundt Cake
Ingredients
2½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1¼ cups granulated sugar
3 large eggs
1 cup extra virgin olive oil
¾ cup Greek yogurt or sour cream
Zest of 2 lemons
¼ cup fresh lemon juice
2 teaspoons vanilla extract
For the Glaze:
1½ cups powdered sugar
2–3 tablespoons fresh lemon juice
1 teaspoon lemon zest
Instructions
1. Preheat oven to 350°F and grease a Bundt pan.
2. Whisk together the dry ingredients.
3. Whisk sugar, eggs, olive oil, yogurt, lemon zest, lemon juice, and vanilla until smooth.
4. Fold dry ingredients into wet ingredients until combined.
5. Pour batter into the prepared pan.
6. Bake for 45–55 minutes until a toothpick comes out clean.
7. Cool for 15 minutes before removing from the pan.
8. Whisk glaze ingredients together and drizzle over the cooled cake.
9. Garnish with lemon slices if desired.
Notes
Use high-quality extra virgin olive oil.
Fresh lemon juice gives the brightest flavor.
Store covered for up to 3 days at room temperature or freeze for up to 3 months.
- Prep Time: 20 Minutes
- Cook Time: 50 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 360
- Sugar: 25g
- Sodium: 170mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg