Lemon EVOO Bundt Cake

  • Preparation: 30min
  • Cooking Time: 60min
  • Serves: 12-16


Dry Ingredients

– 425g Plain Flour

– 5g (1 teaspoon) Salt

– 5g (1 teaspoon) Baking Powder

– ½ teaspoon Bicarbonate of Soda

Wet Ingredients

– 200ml Frantoio Extra Virgin Olive Oil

– 400g Caster Sugar

– 3 large Eggs plus 1 large yolk

Flavoured Milk Mixture

– 150ml Buttermilk, room temperature

– 3 tablespoons grated Lemon zest plus 3 tablespoons Juice (3 Lemons)

– 1 tablespoon Vanilla Extract


Step 1

Preheat oven to 150°C Grease and Flour a 10-cup Bundt pan.

Step 2

Place the dry ingredients in a mixing bowl. Use a whisk to blend the flour, baking powder, Bicarbonate of Soda and Salt together. Set aside.

Step 3

In a stand mixer, beat the Sugar and Eggs until light and fluffy. Slowly add in the Extra Virgin Olive Oil until it is incorporated.

Step 4

Add Flour mixture in 3 additions, alternating with Lemon milk mixture. Scrapping down the bowl to ensure a thoroughly mixed batter.

Step 5

Pour batter into prepared Bundt pan. Level the batter. Tap the pan gently to expel any trapped air. Bake 40-50 minutes or when tested with a skewer, it comes out clean. Cool the cake for 5 minutes and un-mould onto a wire rack. Optional: Serve drizzle with Lemon glaze.

Step 6

Optional Lemon Glaze Recipe


– 2 cups (250g) Icing Sugar

– 2–3 tablespoons Lemon Juice

– 1 tablespoon Buttermilk