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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.
Topped with a drizzle of white chocolate and crowned with sweet spring berries, this sunny citrus olive oil cake is a dream for Easter, Mother’s Day or your next dinner party.
Craving more cake? You may also like my classic pound cake recipe!
How to Make Citrus Olive Oil Bundt Cake
Make cake – Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl.
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, just until incorporated.
Pour or spoon batter into a 10-cup bundt pan coated with nonstick spray and smooth batter with an offset spatula. Tap pan sharply to reduce air bubbles.
Bake cake – Bake cake at 350°F until golden and the top springs back to the touch, about 32 to 35 minutes. A tester inserted in the center should come out with a few crumbs attached.
Baking time may vary depending on the shape of your bundt pan, so start testing for doneness after 30 minutes. Let the cake cool for 10 minutes before inverting onto a wire rack. Cool completely.
White chocolate topping – Place chopped white chocolate in a microwave safe bowl and heat chocolate in 20 second intervals, stirring after each interval until melted and smooth. Drizzle white chocolate over cooled cake, tapping the cooling rack gently to help chocolate drizzle down the sides of the cake.
Chill cake in the refrigerator for 10-15 minutes to set chocolate. Top with fresh berries before serving.
Make Ahead
This bundt cake can be made one day in advance (I find that the citrus and vanilla flavors really develop overnight). Let cool completely, then wrap well and store at room temperature overnight. Add the white chocolate topping and fresh berries before serving.
Glaze Ideas
If you don’t care for white chocolate or prefer a different glaze, here are some ideas:
- Lemon Butter Glaze – Whisk together 1 tablespoon melted butter, 1/8 teaspoon salt, 2 teaspoons Meyer lemon zest, 2 tablespoons Meyer lemon juice, and 3/4 cup powdered sugar until smooth. Drizzle lemon glaze over cake and and let set before serving.
- Orange Butter Glaze – Whisk together 1 tablespoon melted butter, 1/8 teaspoon salt, 2 teaspoons orange zest, 2 tablespoons orange juice, and 3/4 cup powdered sugar until smooth. Drizzle orange glaze over cake and and let set before serving.
- Vanilla Butter Glaze – Whisk together 1 tablespoon melted butter, 1/8 teaspoon salt, 1 teaspoon vanilla extract, 3/4 cup powdered sugar, and 2 tablespoons milk until smooth. Drizzle glaze over cake and and let set before serving.
More delicious bundt cake recipes:
Did you try this Citrus Olive Oil Bundt Cake Recipe? Let me know by leaving a comment and rating below!
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Citrus Olive Oil Bundt Cake
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Topped with white chocolate and fresh berries, this golden and finely crumbed citrus olive oil bundt cake is light and delicious!
Ingredients
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
Topping
- 4 ounces white chocolate, chopped
- fresh berries
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
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.
Freezing Instructions: Once fully cool, wrap bundt cake in plastic wrap and a freezer bag and freeze up to 2 months. The day before serving, move the cake to the refrigerator (still wrapped to prevent condensation) and defrost overnight. Bring to room temperature, remove plastic wrap, and add glaze.
Very soft and fluffy bundt cake:) I ordered the mold, but it was not delivered before Easter, so I made with the one I have. I will spread out to my church people who serve with me on Sundays:) Thank you so much for great recipes, always!
That sounds wonderful, Happy Easter! 🙂
Great cake recipe to infuse with any citrus flavors on hand. Pairs really well with tea and coffee.
I made this last week for a colleague’s leaving do and it went down a treat! It’s the best tasting cake I’ve made! It was light, soft and fresh in every way. Instead of a white chocolate glaze, I used a citrus lemon glaze and halved the recipe for a 5 cup brilliance Bundt tin as I couldn’t find a 10 cup one unfortunately. Need to get my hands on one asap! Thank you for the recipe!
Thank you so much, Debbie! So glad you tried this cake! 🙂
This cake turned out beautifully, I made it for Christmas dessert. Everyone loved it. Thank you for an amazing recipe!
That’s so wonderful to hear, thank you Emily! 🙂
Hi Laura,
Not a big fan of olive oil in baking but this seems a great cake. Is it possible to use any other oil?
Thanks
Hi Nadia! I would try another baking oil like coconut oil or almond oil.
Hi Laura, I love your blog. Everything I’ve tried from here has turned out amazing! This cake is one of my favorites and I’m planning to bake it with a bunch of friends for a virtual quarantine bake-together session. For those who don’t have a Bundt pan, what size cake pans can they use? And how will the time need to be adjusted? Thanks so much for your amazing recipes!
Hi Neha! Love the idea of your virtual bake-together session! 🙂 I’ve only made this recipe in a bundt pan, but I’d suggest dividing the batter between 2 8-inch round cake pans. For that size pan, baking time will be approximately 22-24 minutes (cake will be golden, pulling away from the edges, and a tester should come out clean or with a few crumbs attached). I hope that helps!
Perfect, thanks for getting back to me so quickly!
This cake is beautiful! The flavors marry in a bliss of citrus flavors. We however did not have any berries in the house so I instead used kiwi. It seems an unexpected duo but, the flavor levels are there! I would definitely suggest trying it. Thank you for this wonderful recipe!
I love that idea! So glad you tried this recipe! 🙂
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?
Hi
What brand of extra-virgin olive oil did you use in this recipe.
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! 🙂