Glazed lemon olive oil bundt cake

Lemon Olive Oil Bundt Cake

  • Author: Paula Montenegro
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 70 minutes
  • Yield: 8-10 servings 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: American


Super flavorful and moist, this is a wonderful bundt cake with simple flavors and the surprise ingredient olive oil that is amazing!



For the cake:

  • 2 cups (280g) cake or all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 eggs (at room t°)
  • 1 1/4 cups (250g) sugar
  • 1 cup (250ml) mild extra virgin olive oil
  • Zest of 2 lemons
  • 1 teaspoon pure vanilla extract

For the glaze:

  • 1 1/2 cups (240g) powdered sugar
  • Lemon juice (from about 1 lemon)


  1. Preheat oven at 350°F/180°C.
  2. Butter or spray a 10 or 11-inch bundt cake pan and dust with fine dry breadcrumbs or flour, shaking off excess.
  3. In a large bowl beat eggs with sugar for 3-4 minutes, until foamy and light.
  4. Add oil in a stream while you keep beating (similar to homemade mayonnaise).
  5. Add zest and vanilla.
  6. I sift dry ingredients directly over batter, but you can do it separately.
  7. Add sifted dry ingredients (flour, baking powder and salt) in 2 parts and mix until combined but don’t overmix.
  8. Pour into prepared pan and bake for 50-60 minutes, until a tester comes out clean.
  9. Let cool on a wire rack for 15 minutes and carefully unmold.
  10. Let cool completely.

For glaze:

  1. Mix sugar and juice until creamy and lump-free. It should have the consistency of thick honey.
  2. Pour over cooled cake and let drip down the sides.


Using olive oil instead of butter gives this cake a fabulous moist crumb and a rich flavor that complements perfectly the citrus. Use a mild extra virgin olive oil for the best results.

You can add a handful of chopped walnuts to the batter or use limes together with the lemon.

You can make 1 bundt cake or 2 medium loaf cakes.

Keywords: olive oil lemon cake