5 from 10 votes
Print

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. 

Course cake
Cuisine Baking
Keyword cake, Citrus, dessert
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 slices
Calories 302 kcal
Author Erren

Ingredients

  • 1-½ cups superfine sugar/granulated sugar
  • 5 large eggs
  • 2 teaspoons citrus zest I used 1 orange and 1 lemon
  • ½ cup fresh squeezed citrus juice I used 1 orange 1 lemon and 5 tangerines
  • 1⁄2 cup olive oil
  • 2 cups All-purpose flour
  • 2 teaspoons baking powder
  • 1⁄2 teaspoon salt

For the glaze:

  • 1⁄2 cup powdered sugar
  • 3 tablespoons fresh citrus juice I used 4 tangerines

Instructions

  1. Pre-heat the oven to 350F/180C
  2. Generously grease a 10 cup bundt pan.
  3. Place the sugar, eggs and zest in a bowl and whisk (about 8-10 minutes) until thick and pale.
  4. Add the juice and olive oil until combined.
  5. Add the flour, salt and baking powder and mix until just combined (do not over mix).
  6. Pour the batter into the prepared pan.
  7. Bake 35-40 minutes or until a cake tester comes out clean.
  8. Place on a cooling rack for 5 minutes until carefully turning out onto the rack to cool completely.

For the glaze:

  1. Whisk together the sugar and enough juice to make a drizzling consistency until smooth.
  2. Drizzle onto the cooled cake.
Nutrition Facts
Citrus and Olive Oil Bundt Cake
Amount Per Serving
Calories 302 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Cholesterol 68mg 23%
Sodium 124mg 5%
Potassium 133mg 4%
Total Carbohydrates 47g 16%
Sugars 30g
Protein 4g 8%
Vitamin A 2.1%
Vitamin C 7.9%
Calcium 4.2%
Iron 7.7%
* Percent Daily Values are based on a 2000 calorie diet.