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Sliced Citrus Olive Oil Bundt Cake
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5 from 9 votes

Orange Olive Oil Bundt Cake

Prepare to indulge in a heavenly slice of Orange Olive Oil Bundt Cake! This cake boasts an irresistibly soft and moist texture, thanks to the goodness of rich olive oil, and bursts with the invigorating zest of orange and the tang of freshly squeezed orange juice. Whether you're aiming to impress at a bake sale, elevate your brunch game, or simply satisfy your dessert cravings, get ready to enjoy a slice of pure joy with yourself and your loved ones! Gluten-free + Dairy-free Option
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Keyword: bundt cake, cakes, citrus, dairy-free, dessert, healthy, olive oil, orange, spring, sweets
Servings: 12 servings
Calories: 357kcal
Author: Shanika

Ingredients

BUNDT CAKE:

  • 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
  • 1-2 Tbsps orange zest
  • 1 teaspoon sea salt
  • ¾ cup Extra virgin olive oil
  • 3 large organic eggs, at room temp.
  • 1 tablespoon freshly-squeezed orange juice
  • 1 teaspoon freshly-squeezed lemon or lime juice (You can sub with lemon extract, if preferred)
  • ½ cup Almond milk, at room temp. (You can use whole milk or your fave plant-based milk, if desired)

ORANGE GLAZE:

  • 2 cups organic powdered sugar, sifted
  • ½ orange, freshly-squeezed
  • 1-2 Tbsps Almond milk, if needed

Instructions

TO MAKE BUNDT CAKE:

  • Begin by preheating the oven to 375 degrees Fahrenheit. Lightly grease (with butter or oil) and LIGHTLY 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.

TO MAKE THE GLAZE:

  • 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!

Notes

  • 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 for a fluffier texture.
  • 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).

Nutrition

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