Citrus Olive Oil Bundt Cake with A Fresh Citrus Glaze

A light, moist cake with a balance of refreshing flavors
Filed Under > Desserts

Olive oil bundt cake with citrus glaze
Olive Oil Bundt Cake recipe on Waiting on Martha

Olive oil bundt cake on Waiting on Martha

Out of all the ingredients I use when cooking I would say olive oil is my number one go-to.  I literally put it on, and in everything.  Vegetables, pasta, salads, marinades, and of course combined with a little balsamic for dipping fresh bread!  But for some reason, I hadn’t ventured into baking with olive oil until recently and now the only question I have is why did I wait so long?!  

Not only is olive oil good for you, high quality olive oil also has different flavor notes that can work perfectly with certain recipes.  Take my latest creation for example: Olive Oil Bundt Cake with a Fresh Citrus Glaze.

For this specific recipe I used Carapelli® Organic Extra Virgin Olive Oil.  With olives from the 2016/2017 harvest, Carapelli® Extra Virgin Olive Oil is fresh, earthy, and a little sweet with a fruity yet balanced taste.  It not only added that extra flavor note to my bundt cake, but it made it incredibly moist.  Plus I was thrilled to find Carapelli® Extra Virgin Olive Oil at my local Publix (in the cooking/spice aisle in case you’re wondering).  It’s always a win win when I can get everything I need in one place.

But back to the cake.  To add citrus to the cake itself I used a few drops of lemon, lime, and orange essential oil.  I’ve tried using actual citrus or citrus zest to the sponge, but I’ve found you can’t control the acid which can often make the cake collapse.  And we can’t have a collapsed cake can we?!

The frosting is your classic vanilla glaze kicked up a notch with loads of fresh lemon, lime and orange zest.  I prefer not to cover the entire bundt cake in glaze as I don’t want to overwhelm the fresh citrus with too much sugary sweet.  

All in all, I could not be happier with how everything turned out.  The Carapelli® Extra Virgin Olive Oil brought out the citrus to create the most perfect balance, and quite possibly my favorite cake ever.

Looking to pick up some Carapelli® at your local Publix? Use this Ibotta coupon offer and save on your purchase through November 3rd!  Learn more about Carapelli® on their Facebook or Instagram pages.  Truly, MKR

Olive Oil Bundt Cake with Fresh Citrus Glaze
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 30 min
  1. 5 large eggs, room temperature
  2. 2 cups sifted all purpose flour
  3. 1 1/4 cup organic sugar
  4. 1 cup high quality olive oil, I used Carapelli Unfiltered Extra Virgin Olive Oil
  5. 1 1/4 teaspoon baking powder
  6. 1 pinch of baking soda
  7. 1 teaspoon salt
  8. 2 drops lemon essential oil
  9. 2 drops lime essential oil
  10. For the glaze
  11. 4 teaspoons whole milk
  12. 1 1/2 cup confectioners sugar, sifted to remove lumps
  13. 2 teaspoons vanilla extract
  14. 1/2 cup citrus zest (can be any kind of citrus)
  1. Preheat oven to 325 degrees and heavily grease your bundt pan and set aside.
  2. In a bowl whisk the sifted flour with the baking powder, baking salt, and salt. Set aside.
  3. In a bowl using an electric mixer beat the eggs with the sugar and citrus essential oils on medium/high speed until smooth. This will take a few minutes.
  4. Slowly beat in the olive oil until creamy, about 3 minutes.
  5. Add the dry ingredients the wet mixture in batches of 3 beating on medium speed until well mixed.
  6. Pour the batter into your bundt can and bake in the center of the oven for about 45-60 minutes or until a toothpick is inserted into the cake and it comes off clean.
  7. While the bundt cake is in the oven make your glaze. Place the sugar in a medium/large mixing bowl and slowly stir in the milk and vanilla a little at a time until through thouroughly mixing the glaze is smooth and not lumpy. Add 1/2 of your zest and reserve the rest for garnishing your cake.
  8. Remove from oven and let cool in the pan on a cooling rack. Cool for 15-20 minutes **this is KEY** then slightly tap the sides before flipping over to reveal your cake.
  9. Let the cake cool completely then ice with citrus glaze and garnish with fresh citrus zest.
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Photography, Rustic White for Waiting on Martha | This post is in collaboration with Carapelli, a brand we love and adore.  All opinions are 100% our own. 

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