Thank you so much for being here! If you’re looking for a cake that’s simple yet elegant, this Lemon Olive Oil Bundt Cake is sure to become a favorite. Made with extra virgin olive oil instead of butter, this cake has an incredibly moist, tender crumb and a vibrant lemon flavor that shines in every bite. It’s the perfect centerpiece for brunch, spring celebrations, afternoon tea, or whenever you’re craving a light and refreshing homemade dessert.
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Overview of Recipe Content
This Lemon Olive Oil Bundt Cake is a light, citrusy cake with a beautifully soft texture thanks to heart-healthy olive oil. Finished with a simple lemon glaze, it’s an effortless dessert that looks as impressive as it tastes.
Why You’ll Love This Recipe
- Wonderfully moist and tender
- Bright fresh lemon flavor
- Made with olive oil instead of butter
- Easy one-bowl cake
- Perfect for brunch or dessert
- Beautiful Bundt presentation
- Stays fresh for days
- Freezer-friendly
What It Tastes Like
Every slice is soft, fluffy, and delicately rich with fruity olive oil, balanced by fresh lemon zest and juice. The sweet lemon glaze adds the perfect finishing touch without overpowering the cake.
Health & Nutritional Benefits
- Olive oil provides heart-healthy monounsaturated fats.
- Fresh lemons add vitamin C and natural citrus flavor.
- Homemade with wholesome ingredients and no preservatives.
Ingredients
For the Cake
- 2½ cups (315 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups (250 g) granulated sugar
- 3 large eggs
- 1 cup (240 ml) extra virgin olive oil
- ¾ cup (180 g) plain Greek yogurt or sour cream
- Zest of 2 lemons
- ¼ cup (60 ml) fresh lemon juice
- 2 teaspoons vanilla extract
Lemon Glaze
- 1½ cups powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Optional Garnish
- Thin lemon slices
- Candied lemon peel
- Fresh mint leaves
Tools You’ll Need
- 10-cup Bundt pan
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Cooling rack
- Fine zester
Suggested Substitutions
- Use orange zest instead of lemon.
- Substitute plain yogurt for sour cream.
- Add poppy seeds for extra texture.
- Mix in fresh blueberries.
- Use gluten-free flour blend for a gluten-free version.
How to Make Lemon Olive Oil Bundt Cake
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C).
Grease and lightly flour a 10-cup Bundt pan.
Step 2: Mix the Dry Ingredients
Whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside.
Step 3: Mix the Wet Ingredients
In a large bowl whisk together:
- Sugar
- Eggs
- Olive oil
- Greek yogurt
- Lemon zest
- Lemon juice
- Vanilla
Whisk until smooth and creamy.
Step 4: Combine
Gradually fold the dry ingredients into the wet ingredients.
Mix only until no dry streaks remain.
The batter should be silky and smooth.
Step 5: Bake
Pour into the prepared Bundt pan.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Your kitchen will smell wonderfully bright and citrusy as it bakes.
Step 6: Cool
Allow the cake to cool in the pan for 15 minutes.
Carefully invert onto a wire rack and cool completely.
Step 7: Glaze
Whisk together:
- Powdered sugar
- Lemon juice
- Lemon zest
Drizzle generously over the cooled cake.
Decorate with lemon slices or candied peel if desired.
What to Serve with Lemon Olive Oil Bundt Cake
This cake pairs beautifully with:
- Fresh berries
- Hot coffee
- Earl Grey tea
- Chamomile tea
- Lemon iced tea
- Vanilla whipped cream
- Greek yogurt
- Fresh fruit salad
Tips for Making It Perfect
- Use high-quality extra virgin olive oil for the best flavor.
- Fresh lemon juice always tastes better than bottled.
- Don’t overmix the batter.
- Grease every corner of the Bundt pan thoroughly.
- Allow the cake to cool before glazing.
Storage Instructions
Room Temperature
Store covered for up to 3 days.
Refrigerator
Store in an airtight container for 1 week.
Freezer
Freeze slices individually for up to 3 months.
Reheating
Enjoy at room temperature or warm slices for 10 seconds in the microwave.
General Information
Olive oil cakes have Mediterranean roots and have become increasingly popular for their exceptionally moist texture and delicate richness. Combined with fresh lemons, this Bundt cake delivers an elegant dessert that’s simple enough for everyday baking and beautiful enough for special occasions.
Frequently Asked Questions
Does the cake taste like olive oil?
No. A quality extra virgin olive oil gives a subtle fruity richness rather than a strong savory flavor.
Can I make this ahead?
Absolutely! It stays moist for several days and tastes even better the next day.
Can I add berries?
Yes! Blueberries pair wonderfully with lemon.
Can I freeze the cake?
Yes. Freeze before glazing for the best texture.
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the brightest flavor.
Conclusion
This Lemon Olive Oil Bundt Cake is proof that simple ingredients can create something truly special. Moist, tender, and bursting with fresh citrus flavor, it’s a cake you’ll find yourself making again and again for brunches, celebrations, or quiet afternoons with coffee.
More Delicious Recipes You’ll Love
You’ll also enjoy these homemade recipes from Poulef:
- https://poulef.com/lemon-mascarpone-tea-cake/
- https://poulef.com/lemon-raspberry-coffee-cake/
- https://poulef.com/citrus-honey-cornmeal-cake/
- https://poulef.com/honey-baked-apple-spice-bundt-cake/
- https://poulef.com/orange-pistachio-butter-cake/
📌 Save more beautiful homemade cakes on Pinterest:
Interactive Elements
Have you baked this Lemon Olive Oil Bundt Cake?
⭐ Leave a review and star rating below!
I’d love to hear if you added blueberries, poppy seeds, or your own favorite citrus twist.
Share your gorgeous Bundt cake on Pinterest or tag @PoulefRecipe on social media!
Nutritional Information
Approximate Per Serving (12 servings)
| Nutrient | Amount |
|---|---|
| Calories | 360 |
| Protein | 5g |
| Carbohydrates | 40g |
| Fat | 20g |
| Saturated Fat | 3g |
| Unsaturated Fat | 16g |
| Trans Fat | 0g |
| Cholesterol | 50mg |
| Fiber | 1g |
| Sugar | 25g |
| Sodium | 170mg |
Lemon Olive Oil Bundt Cake
- Total Time: 1 Hour 10 Minutes
- Yield: 12 Servings 1x
- Diet: Vegetarian
Description
A moist and tender lemon Bundt cake made with extra virgin olive oil, fresh lemon juice, and Greek yogurt, finished with a sweet citrus glaze.
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
Table of Contents
Gianna Poulef
I’m Gianna Poulef from Poulef Recipes. I love sharing perfected dishes from my kitchen. I’m sure they’ll earn a spot in your heart. Let’s savor this journey together!.
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