Citrus and Olive Oil Bundt Cake
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.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 slices
- 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
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.
Calories: 302kcal | Carbohydrates: 47g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 68mg | Sodium: 124mg | Potassium: 133mg | Sugar: 30g | Vitamin A: 105IU | Vitamin C: 6.5mg | Calcium: 42mg | Iron: 1.4mg