Olive Oil Lemon Bundt Cake

Olive+Oil+Lemon+Bundt+Cake1..jpg
Olive+Oil+Lemon+Bundt+Cake2.jpg
Olive+Oil+Lemon+Bundt+Cake3.jpg
Olive+Oil+Lemon+Bundt+Cake4.jpg
Olive+Oil+Lemon+Bundt+Cake5.jpg
Olive+Oil+Lemon+Bundt+Cake6.jpg
Olive+Oil+Lemon+Bundt+Cake7.jpg

Olive Oil & Lemon Bundt Cake

Using Villa Graziella Organic, Extra Virgin Olive Oil, we tweaked a recipe from the spruce for a moist, delicious dessert. Easy to make, suitable year-round, enjoy it after dinner, the next day for breakfast or as an afternoon snack. 8 Servings

Easy Ingredients

  • 1 cup Villa Graziella Organic Extra Virgin Olive Oil

  • 3 cups all-purpose flour, plus more for bundt pan

  • 6 large eggs room temperature

  • 2 1/2 cups granulated turbinado sugar (Sugar In The Raw)

  • 1/3 cup lemon juice plus 1 tablespoon lemon juice, divided

  • 1/2 cup vanilla soy milk

  • 1 teaspoon sea salt

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • ¼ teaspoon ground nutmeg

  • Confectioners’ sugar for dusting

Icing ingredients

  • 1/2 cup confectioners' sugar

  • 1 tablespoon almond soy milk

  • 1 tablespoon lemon juice

  • 2 teaspoons poppy seeds

Simple Directions

  1. Preheat the oven to 350°F, lightly oil & flour a 12-cup Bundt pan set aside

  2. In a small bowl, combine soy milk & 1 tablespoon of the lemon juice, mix until just combined, set aside

  3. Combine dry ingredients in a medium-sized bowl sift flour, baking soda, salt & nutmeg together until well-mixed, set aside

  4. Combine wet ingredients; in a large bowl, using an electric hand mixer on a medium-speed, beat together sugar, eggs & olive oil

  5. Beat for 4-5 minutes, until mixture is pale yellow color, add remaining 1/3 cup lemon juice & beat until combined

  6. Add the flour mixture with soy milk-lemon juice mixture; alternate between dry & wet ingredients. Start & end with the flour mixture, beating well between additions

  7. Mix until incorporated, do not overmix

  8. Pour batter into prepared Bundt cake pan, bake 50-60 minutes, or until a toothpick inserted in the center of the cake comes out clean

  9. Allow cake to cool for 30 minutes in the pan on a wire rack, carefully turn the cake onto a plate or wire rack to cool completely

  10. Dust with confectioners' sugar or prepare below icing onto cooled cake

  11. Serve & enjoy at room temperature or cold. Can’t finish it all in 1 day? Cover tightly to prevent from drying out

Icing Directions

  1. Combine confectioners' sugar & poppy seeds in a medium bowl

  2. Gradually whisk in the almond soy milk & lemon juice until the mixture is smooth

  3. Icing should be runny enough to run down the sides of cake, but not too runny that it doesn't dry white on the cake

  4. If mixture is too thick, add a tablespoon more of almond milk, if too runny, add a tablespoon more of confectioners' sugar

  5. Once cake has cooled completely, drizzle icing over top. Allow icing to set completely before serving

See inspiration recipe here https://www.thespruce.com/lemon-olive-oil-bundt-cake