Olive Oil Bundt Cake

Olive Oil Bundt Cake is a moist and delicious treat made with extra-virgin olive oil, lemons, yogurt, and features a honey lemon glaze. It's a tasty breakfast treat or midday snack!

Course Breakfast, Dessert

Cuisine Italian

Keyword italian bundt cake, lemon bundt cake, olive oil bundt cake

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 362kcal

Author Angela Allison

Equipment

Standard Bundt Pan

Ingredients

2 ½ cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup olive oil
2 cups sugar
4 large eggs
1 teaspoon vanilla
1 lemon zested and juiced
1 cup greek yogurt (nonfat works)

Honey Lemon Glaze

1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon milk
1 teaspoon lemon zest
1 ½ cups powdered sugar

Instructions

Preheat oven to 350 degrees. Grease a bundt cake pan with cooking spray and set aside.
Whisk together the flour, baking powder, baking soda, and salt in a bowl; set aside.
In a large bowl, use an electric mixer to blend together the olive oil, sugar, eggs, vanilla, lemon juice and zest until well combined. Add in the yogurt and flour mixture and mix until well combined.
Pour the batter into to prepared bundt pan and bake for 55-60 minutes, or until a toothpick inserted in the middle comes out clean. Cool the cake on a wire rack for 10 minutes, then remove from pan and cool completely.
To make the glaze, whisk together the honey, lemon juice, milk, and zest until well combined. Add in the powdered sugar and mix to combine. Drizzle over the cooled cake.

Notes

This cake is great to make ahead and tastes even better the next day. Store covered at room temperature for up to three days or refrigerate for up to a week.

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