Citrus and Olive Oil Bundt Cake

3 weeks ago 9

Author:Erren HartPublished:1/06/2025Last Updated:4/19/2021

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Brighten your day with this moist, zesty citrus olive oil cake! Bursting with citrus flavor and a tender crumb, it’s perfect for any occasion.

Close-up of a sliced Citrus and Olive Oil Bundt Cake with a golden-brown crust and white icing glaze. The cake is presented on a metal spatula against a white background.

This delightful Citrus and Olive Oil Cake recipe was inspired by a coffee date with a friend. She’s lactose intolerant and rarely gets the chance to enjoy cake, so I set out to create something special just for her.

Many recipes replace butter and milk with olive oil, but I’ve often found them to be a bit too dense. To solve this, I decided to whip the eggs for a lighter texture. The result? A beautifully airy cake that I’m absolutely thrilled with!

A close-up of a sliced citrus and olive oil bundt cake with a golden-brown crust and a light, moist interior. The cake is topped with a smooth white glaze, and a few crumbs are visible on the white surface beneath.

Why This Recipe Works

Bright Citrus Flavor: A zesty mix of orange, lemon, and tangerine for a bold, fresh flavor.
Velvety Texture: Olive oil creates a moist, tender crumb that stays fresh for days.
Simple Yet Elegant: Easy to make but fancy enough for a special occasion.

Wait… Does this cake actually taste like olive oil?

The flavor of your cake will depend on the type of olive oil you choose, but don’t worry—this recipe won’t leave you with an overpowering olive oil taste.

A slice of moist yellow cake with a light glaze on top, served on a white plate with a fork beside it. The cake, reminiscent of a citrus and olive oil Bundt creation, is placed on a marble surface, while the background features a blurred view of another cake on a stand.

What Olive Oil To Choose

I used a mixture of light olive oil & extra virgin in equal parts for a subtle, delicate flavor. It adds a touch of richness that perfectly complements the citrus, acting as the secret ingredient that brings everything together.

For a richer, more robust olive flavor, opt for pure extra virgin olive oil. If you prefer a subtler taste, light olive oil offers a milder, more delicate profile.

Ingredient Notes

flour, eggs, sugar, salt, citrus juice, citrus zest, baking powder, olive oil, and powdered sugar, all neatly arranged in bowls on a pristine white background.

Superfine Sugar/Granulated Sugar:
- Best Choice: Superfine sugar dissolves easily for a smooth batter.
- Substitutions: Use regular granulated sugar if needed.
Eggs:
- Best Choice: Large, fresh eggs at room temperature for better volume.
- Substitutions: Use flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg) for a vegan version.
Citrus Zest and Juice:
- Best Choice: Organic oranges, lemons, and tangerines for the best flavor and pesticide-free zest.
- Substitutions: Bottled juice in a pinch, but fresh is recommended.
Olive Oil:
- Best Choice: Extra virgin olive oil for a stronger flavor or light olive oil for a lighter profile.
- Substitutions: Neutral oils like grapeseed or canola work, but the flavor won’t be the same.

A Citrus and Olive Oil Bundt Cake rests on a wire cooling rack. The light brown cake is adorned with swirls of white icing drizzled over the top, creating a marbled effect as it sits elegantly on the marble countertop.

JUMP TO RECIPE

Step By Step Instructions

You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.

Generously grease a 10-cup bundt pan with butter or oil and dust with flour. Preheat the Oven: to 350°F (180°C).

In a bowl, whisk together sugar, eggs, and citrus zest until thick and pale (8–10 minutes).

Close-up of a stand mixer with a wire whisk attachment blending a creamy, pale yellow batter in a metal mixing bowl. The citrus essence wafts as it whirls, while hints of olive oil promise richness to this Bundt cake masterpiece. Swirls dance elegantly in the smooth mixture.

Gradually add citrus juice and olive oil.

A metal mixing bowl filled with a frothy, light beige batter for a citrus and olive oil bundt cake is shown from above. The surface has tiny bubbles, and there is a handle on the left side of the bowl. The background is plain white.

Sift all-purpose flour, baking powder, and salt into the wet mixture. Mix until just combined.

Pour batter into the prepared pan. Bake for 35–40 minutes, or until a cake tester comes out clean.

A Bundt pan filled with smooth, creamy citrus cake batter, infused with olive oil, ready for baking. The light yellow batter is evenly distributed in the pan, highlighting its decorative scalloped edges.

Let cool for 5 minutes, then invert onto a rack to cool completely.

A top view of a decorative citrus and olive oil Bundt cake with a spiral pattern, placed on a round wire cooling rack against a white background. The cake has a golden-brown crust with a slight shine.

To make the glaze whisk together powdered sugar and citrus juice until smooth. Drizzle over the cooled cake.

A close-up of a Citrus and Olive Oil Bundt Cake being drizzled with white icing from a spoon. The cake sits on a metal cooling rack, and the icing cascades down in thick streams. The white background ensures this delectable treat remains the focal point.

Erren’s Top Tips

Properly grease your pan and ensure it’s in good condition to prevent sticking.
Look for extra virgin olive oil labeled “cold-pressed” for the freshest flavor.

Use room-temperature eggs for a fluffier batter.
Use a microplane zester to save time grating citrus zest.
Don’t hold back on the zest—it adds a burst of flavor that makes all the difference.
Avoid over-mixing the batter after adding the flour, as this can lead to a gummy texture.
Let the cake cool slightly in the pan before carefully removing it.

Storage & Freezing Instructions ❄

Storage: Keep in an airtight container at room temperature for up to 3 days.

Freezing: Wrap slices individually in plastic wrap and freeze for up to 2 months.

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A close-up of a Citrus and Olive Oil Bundt cake with white icing drizzled over it, showcasing its spiral pattern. The cake rests on a cooling rack, allowing the icing to drip slightly through the gaps.

Let’s Make Citrus Olive Oil Cake

A zesty citrus olive oil cake with a moist crumb and bright citrus glaze. Perfect for celebrations or a simple dessert at home!

Prep20 minutes

Cook35 minutes

Total55 minutes

Ingredients

▢ 1½ cups superfine sugar or granulated sugar
▢ 5 large eggs
▢ 1 tablespoon citrus zest I used 1 orange and 1 lemon
▢ ½ cup freshly squeezed citrus juice I used 1 orange 1 lemon and 5 tangerines
▢ ½ cup olive oil
▢ 2 cups all-purpose flour
▢ 2 teaspoons baking powder
▢ ½ teaspoon salt

For the glaze:

▢ ½ cup powdered sugar
▢ 3 tablespoons fresh citrus juice I used 4 tangerines

Instructions

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.