Olive Oil & Lemon Bundt Cake
Using Villa Gabriella 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.
Easy Ingredients: 8 servings
- 1 cup Villa Gabriella 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
- Preheat the oven to 350°F, lightly oil & flour a 12-cup Bundt pan set aside
- In a small bowl, combine soy milk & 1 tablespoon of the lemon juice, mix until just combined, set aside
- Combine dry ingredients in a medium-sized bowl sift flour, baking soda, salt & nutmeg together until well-mixed, set aside
- Combine wet ingredients; in a large bowl, using an electric hand mixer on a medium-speed, beat together sugar, eggs & olive oil
- Beat for 4-5 minutes, until mixture is pale yellow color, add remaining 1/3 cup lemon juice & beat until combined
- 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
- Mix until incorporated, do not overmix
- 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
- 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
- Dust with confectioners' sugar or prepare below icing onto cooled cake
- Serve & enjoy at room temperature or cold. Can’t finish it all in 1 day? Cover tightly to prevent from drying out
Icing Directions
- Combine confectioners' sugar & poppy seeds in a medium bowl
- Gradually whisk in the almond soy milk & lemon juice until the mixture is smooth
- 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
- If mixture is too thick, add a tablespoon more of almond milk, if too runny, add a tablespoon more of confectioners' sugar
- Once cake has cooled completely, drizzle icing over top. Allow icing to set completely before serving
Tried, Tasted & True!
At Villa Gabriella Organic our team tries & tastes every recipe we feature. While we love to share our family recipes & those of talented home cooks & chefs, sometimes we adapt them so they are even easier to make. As with our products, our goal is for you to have a healthy & delicious experience using Villa Gabriella recipes. So try them out in your kitchen, feel free to tweak them & please tell us what you think. We welcome your comments & feedback!
Grazie da Team VILLA GABRIELLA
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