Lemon Olive Oil Bundt Cake

Lemon Olive Oil Bundt Cake. © 2011 Ashley Skabar, licensed to About.com, Inc.
  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Yield: 1 bundt cake (serves 10 - 12)
Nutritional Guidelines (per serving)
391 Calories
21g Fat
49g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 bundt cake (serves 10 - 12)
Amount per serving
Calories 391
% Daily Value*
Total Fat 21g 27%
Saturated Fat 3g 17%
Cholesterol 75mg 25%
Sodium 256mg 11%
Total Carbohydrate 49g 18%
Dietary Fiber 1g 3%
Protein 3g
Calcium 38mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Most traditional bundt cakes call for a lot of butter, but this flavorful, bright favorite is prepared with heart-healthy olive oil. Paired with zesty lemon and a hint of ginger and nutmeg, this bundt cake is a lovely treat anytime of year.


  • 1/2 cup vanilla soy milk
  • 1/3 cup lemon juice plus 1 tbsp. lemon juice, divided
  • 3 cups all-purpose flour, plus more for pan
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 1/2 cups granulated sugar
  • 6 large eggs
  • 1 cup olive oil
  • Garnish: confectioners' sugar, for dusting (or, alternatively, ice with simple icing–recipe below)

Steps to Make It

1. Preheat the oven to 350 F. Lightly oil and flour a 12-cup bundt pan. In a small cup or bowl, combine the soy milk and 1 T. of the lemon juice, mixing until just combined. Set aside.

2. Mix your dry ingredients. In a medium-sized mixing bowl, sift together the flour, baking soda, salt, ginger, and nutmeg until well-mixed. Set aside.

3. Combine your wet ingredients. In a large mixing bowl, use an electric hand mixer on a medium-speed setting to beat together the sugar, eggs and olive oil. Beat continuously for 4-5 minutes, or until the mixture is pale yellow in color. Add the remaining 1/3 cup lemon juice and beat until combined.

4. In several additions, alternately add the flour mixture and the soy milk-lemon juice mixture to the wet ingredients, starting and ending with the flour mixture and beating well between additions. Mix until just incorporated, but don't overmix. Carefully pour the batter into the prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake emerges clean. Allow cake to cool for 30 minutes in the pan on a wire cooling rack, then carefully turn out the cake onto the cooling rack to cool completely. Dust with confectioners' sugar and serve at room temperature or cold. (Alternatively, you can choose to prepare the simple icing (recipe below) and ice your cake once it's cool instead of serving with confectioners' sugar.)

Simple Icing:

  • 1 1/2 cups confectioners' sugar
  • 2 1/2 tablespoon vanilla soy milk
  • 1/2 teaspoon lemon extract

1. Place the confectioners' sugar in a small-medium mixing bowl. Gradually whisk in the vanilla soy milk and lemon extract until the mixture is smooth. (Icing should be runny enough to run down the cake but not so runny that it doesn't dry white on the cake.) If mixture is too thick, add a tablespoon more of soy milk, and if it's too runny, add a tablespoon more of confectioners' sugar, etc. Once the Lemon Olive Oil Bundt Cake has cooled completely, drizzle icing over top. Allow icing to set completely before serving.

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