Citrus Bundt Cake with Extra Virgin Olive Oil from The Little Shop of Olive Oils

Citrus Olive Oil Bundt Cake


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups granulated sugar
  • 1 cup Extra Virgin Olive Oil
  • 3 large eggs, at room temperature
  • 1 tablespoon grated orange zest (from about 2 oranges) (divided)
  • 1 tablespoon grated lemon zest (from about 1 lemon)
  • 1/4 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk or plain yogurt, at room temperature


  • Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly.
  • Sift together the flour, baking powder, baking soda, and salt in a bowl. Set aside.
  • In a large mixing bowl, whisk together the granulated sugar and olive oil until well blended.
  • Add the eggs, one at a time, beating well after each addition.
  • Mix in the orange zest, lemon zest, orange juice, lemon juice, and vanilla extract.
  • Alternately whisk in the dry ingredients and buttermilk to the sugar mixture, starting and ending with the flour mixture. Do not overmix.
  • Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
  • Bake for 45-55 minutes, or until a toothpick inserted into the cake comes out clean.
  • Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
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