citrus olive oil bundt cake


When I’m craving a slightly sophisticated dessert, a slice of citrus olive oil bundt cake is just right. With notes of fresh citrus (I used a blend of Meyer lemon and tangerine zest and juice) and fruity extra virgin olive oil, this golden and finely crumbed bundt cake is light and delicious.

Citrus Olive Oil Bundt Cake

Topped with a drizzle of white chocolate and crowned with sweet spring berries, this sunny cake is a dream for Easter, Mother’s Day or your next dinner party.

Citrus Olive Oil Bundt Cake

Citrus Olive Oil Bundt Cake

Citrus Olive Oil Bundt Cake




  • 2 cups cake flour (see note below)
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 4 large eggs, at room temperature
  • 1 1/2 cups sugar
  • 2 Tbsp fresh citrus zest (I used Meyer lemon and tangerine)
  • 1/2 cup extra virgin olive oil
  • 1/4 cup freshly squeezed citrus juice
  • 1 tsp vanilla extract
  • 1/2 cup milk, at room temperature


  • 4 ounces white chocolate, chopped
  • fresh berries


  1. Preheat oven to 350°F and spray a 10-cup bundt pan generously with nonstick spray. Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl.
  2. Combine eggs, sugar, and citrus zest in a large mixer bowl and beat on medium speed until light and pale golden, about 3 minutes. Add olive oil, citrus juice, and vanilla extract; beat until incorporated. Reduce speed to low and beat in flour mixture in three additions, alternating with milk (begin and end with flour mixture), just until incorporated.
  3. Pour batter into prepared bundt pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles. Bake for 32 to 35 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 10 minutes; carefully invert onto rack and cool completely.
  4. For the topping, place white chocolate in a microwave safe bowl and heat chocolate in 20 second intervals, stirring after each interval until melted and smooth (about 1 1/2 minutes). Drizzle white chocolate over cooled cake, tapping the cooling rack gently to help chocolate drizzle down the sides of the cake. Chill in the refrigerator for 10-15 minutes to set chocolate. Top with fresh berries before serving.


To make your own cake flour: place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch.

Baking pan: I used this Brilliance Bundt Pan

Craving more bundt cake recipes?

Amaretto Bundt Cake
Citrus Champagne Bundt Cake
Blueberry Lemon Bundt Cake

Citrus Olive Oil Bundt Cake

Disclosure: Nordic Ware generously provided product featured in this post. I received no compensation and all opinions expressed are my own.

    1. Hi Jackie, I used Lucini Italia extra virgin olive oil – it has a very smooth flavor. You could also use a citrus olive oil, such as Meyer lemon or blood orange. Hope that helps! 🙂

  1. This recipe looks amazing and am wanting to make it for mother’s day! The only catch is my mother isn’t a huge fan or white chocolate. Is there another glaze you recommend?

  2. Beautiful center piece for Mother’s day I feel! It is so pretty and I love that it has all the citrus in it !! Gorgeous Laura! 🙂

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