This recipe for Citrus and Olive Oil Bundt Cake makes a simple flavored cake that uses anything from orange to lemon juices and rind for flavor. This delicious cake is completely dairy-free; using olive oil keeps this cake really moist and the whipped eggs make it beautifully fluffy.
The other day an old friend came to my house for coffee. It’s been ages since I saw her so I thought it would be nice if I baked her a cake. I usually make my Caramel Apple Bundt Cake for guests, however, this friend is lactose intolerant so doesn’t get to eat cake very often, so I set out to make a dairy-free cake for her.
I’ve seen a lot of recipes that use olive oil in place of butter and milk. I’ve had a couple and found them a bit dense so I decided to try whipping the eggs to make it lighter. Let me tell you, I am really pleased with the result.
This cake is super light and packed full of citrus flavor. I had oranges, lemons, and tangerines on hand so that’s what I used for the juices and for the rind, I used orange and lemon, but I’m guessing lime would work as well. You can use whatever you have on hand, but make sure you use enough rind.
The first time I made it, the flavor was a bit flat so I doubled the rind for my second trial run. It turned out perfect.
For the glaze, I used a simple mixture of citrus juice and powdered sugar. You don’t miss the milk or butter one bit!
If you know someone who can’t eat dairy, this is a perfect solution! My friend was thrilled with it, so if you know someone who can’t have dairy products, give them a treat with this fabulous cake.
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Ingredients
- 1½ cups of superfine sugar/granulated sugar
- 5 large eggs
- 2 teaspoons of citrus zest, I used 1 orange and 1 lemon
- ½ cup of freshly squeezed citrus juice, I used 1 orange 1 lemon and 5 tangerines
- ½ cup of olive oil
- 2 cups all-purpose flour
- 2 teaspoons of baking powder
- ½ teaspoon of salt
For the glaze:
- ½ cup powdered sugar
- 3 tablespoons of fresh citrus juice, I used 4 tangerines
Instructions
- Pre-heat the oven to 350F/180C
- Generously grease a 10 cup bundt pan.
- Place the sugar, eggs, and zest in a bowl and whisk (about 8-10 minutes) until thick and pale.
- Add the juice and olive oil until combined.
- Add the flour, salt, and baking powder and mix until just combined (do not over mix).
- Pour the batter into the prepared pan.
- Bake 35-40 minutes or until a cake tester comes out clean.
- Place on a cooling rack for 5 minutes until carefully turning out onto the rack to cool completely.
For the glaze:
- Whisk together the sugar and enough juice to make a drizzling consistency until smooth.
- Drizzle onto the cooled cake.
Nutrition
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Lee Rosen says
Too sweet. Can I cut the sugar by half?
Erren's Kitchen says
Hi Lee, I’m sure you could adjust the amount of sugar and still enjoy this recipe. There have been some issues with conversions, which have now been fixed, maybe this is why your cake was too sweet. Thank you for the feedback.
Patricia Whited says
I made this cake for Christmas today, using clementines and limes. It was amazing! This is a absolute keeper of a recipe! My family thanks you!
Erren's Kitchen says
Thank you Patricia, yes it is a wonderful cake, clementines and limes sound fabulous! What a great idea.
Lori says
I tend to make low sugar desserts and 1.5 cups plus the sweet glaze scares me. Anyone think cutting the sugar in half could work??
Kathy Zimmerman says
Could I. Are this the day before.
Erren Hart says
If you are asking if this cake can be baked the day before you plan to serve it, yes it can.
Hannah says
This cake is amazing! I don’t own a bundt pan so I used two 8″ cake pans and it turned out beautifully! Did an even split between lemons and oranges for zest and juice and everyone who tasted it thought it was delicious. And thank you for providing a dairy free recipe for such a yummy cake! <3
Hannah says
Also one little trick I picked up from an aunt of mine is when you dust the cake pan you do a 50/50 mix of flour and powdered sugar. The sugar doesn’t overpower at all, just adds a little hint of sweetness at most.
Erren's Kitchen says
That does sound really good Hannah, thank you for your feedback!
Myra says
This looks delicious! Can I make it in a 9×13 pan? Or a loaf pan?
Erren Hart says
A 9×13 pan would work, but you may have to adjust the baking time.
Tamra says
Made it, everyone loved it, I sifted ground lavender through the icing sugar for the glaze and served with with cooked syrupy strawberries.
Erren's Kitchen says
That is awesome to hear thank you, Tamra!
Ashley says
Hi. This looks great! I was wondering, how do you take your flour? Straight from the jar or spooned and leveled? Thanks!
Erren says
Hi Ashley, I store my flour in a container that I can easily scoop from. I scoop a heaping scoopful and then level off.
Lisa says
This is a wonderful recipe. It was a hit with my dairy free family members.
Erren's Kitchen says
Thank you so much for your feedback Lisa, I’m glad you enjoyed!
Shayla says
What kind of olive oil do you use here? Extra virgin? Light? I’m wondering if extra virgin would be too strong of a flavor?
Erren says
Hi Shayla, I used Extra Virgin, but light works fine if you think the flavor will suit you better.