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.

Scale

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

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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.

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.