Citrus Olive Oil Bundt Cake

This citrus bundt cake has a zippy flavor and a moist, dense texture.

Citrus Olive Oil Bundt Cake

This Citrus Olive Oil Bundt Cake recipe makes a deliciously airy cake with a rich, moist texture and an amazing and bold orange flavor. Perfect for a bake sale or brunch or just a good dessert.

Citrus Olive Oil Bundt Cake

I love returning to this classic bundt cake recipe every spring. The cake is light, but super moist and satisfying. It's the perfect treat for afternoon tea, Mother's Day brunch, or an Easter meal. Plus, it's perfectly packable! If you need a baked good to take on the go, this is the ideal recipe. 

Lately, I've been enjoying the use of olive oil in cake-like desserts and for extra fluffiness and a wave of flavor, I generally use both olive oil and butter. You'll appreciate adding both, trust me.

Citrus Olive Oil Bundt Cake

Ingredients for Citrus Olive Oil Bundt Cake

You don't need any special ingredients for this citrus bundt cakes. Here are the ingredients:

  • Flour. I use organic flour from Bob's Red Mill. 
  • Butter. Use unsalted so your cakes taste sweet, not salty. 
  • Sugar. I use organic sugar. Coconut sugar will also work. 
  • Orange zest and juice. Choose a heavy, juicy orange that's sweet and bold. 
  • Olive oil. Use a high-quality olive oil, you'll really taste it in the cakes. 
  • Vanilla extract. Pure vanilla will give you the best flavor. 
  • Baking powder and soda. These help your bundt cakes become soft and light. 
  • Almond Milk. You can easily make your own, no soaking necessary! Or, another plant-based or regular milk will also work here. 

Citrus Olive Oil Bundt Cake

Decorating Citrus Bundt Cake

I like to double down on the citrus flavor of this bundt cake by adding a simple orange glaze on top. All you need to make it is powdered sugar, fresh orange juice, and some almond milk. You can use any kind of dairy-free milk you like. To make your own, try this recipe for easy Creamy Cashew Milk

Citrus Glaze for Bundt Cake

To tie your pretty cake together, make a simple orange glaze. All you need it:

  • Powdered sugar. This ensures that your glaze is smooth and shiny, not gritty. 
  • Orange juice. The highlight of the glaze. For extra citrus flavor. 
  • Almond milk. Or any non-dairy milk you like. 

Citrus Olive Oil Bundt Cake

More Sweet Treat Recipes

OK, so let’s talk sweets. Have you tried these Delicious Homemade Classic Cinnamon RollsThey are something amazing, ya’ll! Usually, I enjoy creating a nice spin of flavor on most things, but I’ve learned that there are just some things that are best in their most classic form. These Cinnamon Rolls ARE IT. Yum!

This Lemon Blueberry Olive Oil Cake is the perfect thing to make for Spring. Complete with homemade vanilla buttercream frosting with streaks of blueberries and a fluffy, moist cake as it's base!

Citrus Olive Oil Bundt Cake

Mini Chocolate Brownie Bundt Cakes which are perfect for Valentine’s Day! They are incredibly moist, fluffy, and most certainly for the absolute chocolate lover. They're bursting with chocolate flavor, loaded with chocolate chips (for an extra dose of chocolate!). Each cake is covered with a naturally-flavored rich chocolate icing drizzle and cute heart sprinkles from Wilton.

Hands down, this Cream Cheese Pound Cake + Strawberry Glaze is the best you’ll ever taste! Not only is it completely soft + fluffy, but it’s rich in butter flavor and comes loaded with cream cheese that when paired with this sweet strawberry glaze, it’s absolutely irresistible and is sure to become a classic for your entire family.

Citrus Olive Oil Bundt Cake

More Bundt Cake Recipes


If you make this Citrus Olive Oil Bundt Cake, be sure to tag me on Instagram @orchidsandsweettea!

Citrus Olive Oil Bundt Cake

Citrus Olive Oil Bundt Cake

5 from 6 votes
This citrus bundt cake has a zippy flavor and a moist, dense texture.
Author: Shanika
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Serves: 12 servings



  • 2 ½ cups organic all-purpose flour
  • ½ cup unsalted butter, softened at room temp.
  • 1 cup organic cane sugar
  • 1 ½ tsps baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon orange zest
  • 1 teaspoon sea salt
  • ¾ cup Extra virgin olive oil
  • 3 large eggs, at room temp.
  • 1 teaspoon freshly-squeezed lemon or lime juice (You can also use lemon extract, if preferred)
  • 1 teaspoon freshly-squeezed orange juice
  • ½ cup Almond milk, at room temp. (I used a dairy-free version, but you can use regular dairy milk!)


  • 2 cups organic powdered sugar, sifted
  • 1 tablespoon freshly-squeezed orange juice
  • 1-2 Tbsps Almond milk, if needed**



  • Begin by preheating the oven to 375 degrees Fahrenheit. Lightly grease (with butter) and flour a standard Bundt cake pan.
  • In a large bowl, whisk together the flour, baking powder, baking soda, orange zest, and salt until combined. Set aside.
  • In a bowl, add the butter and sugar, beating them together using a hand-mixer (on high-speed), until pale and fluffy, about 2-3minutes.
  • Add in the eggs (one at a time), lemon juice, orange juice, olive oil, and the milk, followed by the dry ingredients, mixing everything together until well combined, smooth, and lump-free, about 2-3 minutes. NOTE: The batter should be thick, yet easy to stir.
  • Scoop the batter evenly into the Bundt cake pan and bake for 45 minutes to 1 hour, or until a toothpick or butter knife comes out clean when tested all around the cake.
  • Remove cake from the oven and let it cool completely in the pan before removing the cake and placing it onto a cake stand or dish. NOTE: Let it cool for at least 1-2 hours in a cool place.


  • In a bowl, add the powdered sugar, orange juice, and milk, whisking everything together until the glaze is smooth and thick. NOTE: Add 1-2 Tbsps of milk at this point, if needed. Glaze should be thick, but able to slowly run off whisk.
  • Once the cake has cooled completely and is on the cake stand or dish of your choice, generously drizzle orange glaze atop.
  • Slice and enjoy with your favorite scoop of ice cream or whipped cream.
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Keep cake leftovers stored for up to 4 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
  • FLOUR: You can always just use cake flour for this recipe.
  • MAKE AHEAD: You can always bake this cake the night or day before and let it cool, tightly wrap, and refrigerate until ready to use. The orange glaze can also be made prior and tightly sealed and stored in the fridge as well. When ready to serve, let the glaze and cake sit at room temperature for 30 minutes to an hour (15-20 minutes for the glaze until it's easy to stir).


Calories: 357kcal | Carbohydrates: 58g | Protein: 4g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 325mg | Potassium: 57mg | Fiber: 1g | Sugar: 17g | Vitamin A: 302IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 2mg


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  1. These little cakes are adorable and sound so incredibly tasty. Love! Great hearing about how you started your site too. Great leap of faith! Love the site!

    • Thanks so much, Valentina! They really are tasty for sure! Yes, it definitely was a great leap of faith that's necessary sometimes! Thanks for the compliment! 🙂