Olive Oil Bundt Cake Recipe

Italy's Olive Oil Bundt Cake is moist and tasty, with lemon zest, yogurt, and a sweet honey lemon glaze.

– 2 ½ cups all purpose flour – 1 teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon salt – 1 cup olive oil – 2 cups sugar – 4 large egg – 1 teaspoon vanilla – 1 lemon zested and juiced – 1 cup greek yogurt (nonfat works) Honey Lemon Glaze – 1 tablespoon honey – 1 tablespoon lemon juice – 1 tablespoon milk – 1 teaspoon lemon zest – 1 ½ cups powdered sugar



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Warm the oven up to 350 degrees. Set aside the cooking spray you used to grease the bundt cake pan.  

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In a bowl, mix the flour, baking powder, baking soda, and salt together using a whisk. Set this bowl away. 

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Mix the sugar, eggs, vanilla, lemon juice, and zest with the olive oil in a big bowl until everything is well mixed. Mix in the flour and yogurt until everything is well mixed. 

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Add batter to bundt pan. For 55–60 minutes, bake until a toothpick inserted in the middle comes out clean. On a metal rack, cool the cake for 10 minutes.

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Whisk the honey, lemon juice, milk, and zest together until the glaze is smooth. Put in the powdered sugar and mix it in. Pour over the cake that has cooled.

Also See

Cannoli Pound Cake Recipe