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. She is lactose intolerant so she doesn’t get to eat cake very often, so I set out to make a dairy-free cake.
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
- 1-½ 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
- 1⁄2 cup of olive oil
- 2 cups all-purpose flour
- 2 teaspoons of baking powder
- 1⁄2 teaspoon of salt
For the glaze:
- 1⁄2 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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Karen says
Delicious. I used limes for the cake itself, and a lemon drizzle. It was fantastic, soft and tender crumb and amazing flavour. Thank you! Next time I think I’ll add some coconut to the batter for some coconuttieness 🙂
Erren says
What a great combination, Karen! I’m so glad you enjoyed it! 🙂
Brenda says
Can you use egg whites instead of whole eggs.
Erren's Kitchen says
Hi Brenda, When reducing eggs in a from-scratch recipe, substitute 2 egg whites or 1/4 cup fat-free egg substitute for 1 whole egg. It’s best to leave at least 1 whole egg in the recipe. For this actual recipe which includes 5 eggs use 10 egg whites instead. or 8 and one whole one.
Lily Ayash says
I tried replacing the flour with cassava flour and used only 1/3 of sugar with great results. I would enhance recipe to specify that liquids should be added into beaten eggs using a slow stream while continuing to beat on high with a whisk attachment. Then the dry ingredients should be folded in gently a little at a time using a wooden spoon. This way the volume of beaten eggs is not deflated yielding wonderfully airy cake. I also laid out a layer of cinnamon apple wedges at top of bundt pan.
Mary says
My future mother-in-law has to stay away from dairy, so I made this cake for her birthday. It was a hit with kids and adults alike! I even subbed out the four for King Arthur’s measure-for-measure gluten free flour (celiac in the family) and no one ever guessed 🙂
Ginny Brackett says
I need to make a cake tonight (Wednesday ) to eat on Saturday.. Would this still be ok?
Erren says
Hi Ginny, You can make cakes as much as one month in advance if you wrap it well in plastic wrap and freeze it. If you don’t want to freeze it, you can make it up to 2 days before.
If this doesn’t suit your needs, my brown sugar cake will be ok to bake 3 days in advance. Hope this helps.
Emily says
Easy and delicious!
Bev says
This cake is OUTSTANDING!! I cut the recipe in half for my 6 cup bundt pan, threw in a 1/2 cup plus mini chocolate chips (and a few regular sized semi sweet chips), and a splash of vanilla extract. Cake was done in 25 minutes. Once it cooled, I followed your recipe for the glaze. ALSO OUTSTANDING!! I’m amazed that 2 ingredients – confectioner’s sugar and fresh orange juice – could make such a perfect tasting glaze. And the cake is so moist, light, and fluffy, just like you describe, with great flavor. I was looking for a citrus olive oil cake recipe that was dairy free and your site popped up. Once I read over the ingredients and instructions, I knew I didn’t need to look any further. Thank you for such a wonderful recipe. My family loves it!!
Erren says
This makes me so happy, Bev! Thank you so much for leaving such wonderful feedback! 😊
josie says
Used this recipe today
Looks fab & tastes delicious !
Erren says
Wonderful to hear, Josie! Thanks for the great feedback!
Alicia Fernandez says
Erren suppose I can’t find nice tangerines, how many oranges should I use for the cake and the glaze. Thanks t
Erren says
Hi Alicia, Depends on the size of the orange. 1/2 cup of orange juice.
April @ Girl Gone Gourmet says
I love citrus cake and this one is delicious!
Erren says
Thanks so much April! 🙂