Olive Oil Bundt Cake Recipe:- With just one bite of this olive oil bundt cake, you will be completely captivated. Ciambella is a traditional Italian dessert or breakfast dish that is decorated with a lemon honey glaze and is prepared by combining olive oil, Greek yogurt, lemon juice and zest, and olive oil.
Olive Oil Bundt Cake Recipe
In the event that you have never tried a bundt cake made with olive oil, you might be dubious. One taste, on the other hand, is all it takes to convince you to change your mind! No, you won’t be able to detect any olive oil flavor.
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Equipment
-
Standard Bundt Pan
Ingredients
- 2 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup olive oil
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla
- 1 lemon zested and juiced
- 1 cup greek yogurt (nonfat works)
Honey Lemon Glaze
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1 tablespoon milk
- 1 teaspoon lemon zest
- 1 ½ cups powdered sugar
Also Read:-Blackberry Cupcakes Recipe
Instructions
- Set the oven temperature to 350 degrees. Cooking spray should be used to grease a bundt cake pan, and then keep it aside.
- The flour, baking powder, baking soda, and salt should be mixed together in a bowl using a whisk, and then set aside.
- To ensure that all of the ingredients are thoroughly combined, combine the olive oil, sugar, eggs, vanilla, lemon juice, and lemon zest in a large bowl.
- The yogurt and flour should be added, and the mixture should be thoroughly mixed.
- Put the batter into the bundt pan that has been prepared, and bake it for fifty-five to sixty minutes, or until a toothpick that has been inserted in the middle comes out clean.
- After allowing the cake to cool for ten minutes on a wire rack, remove it from the pan and allow it to cool completely.
- To make the glaze, combine the honey, lemon juice, milk, and lemon zest in a bowl and whisk until they are thoroughly combined.
- Add the powdered sugar and mix until everything is incorporated. Drizzle over the cake after it has cooled.
Notes
- It is also possible to make this cake ahead of time, and it tastes even better the following day.
- Cover and store at room temperature for up to three days; alternatively, place in the refrigerator for up to seven days.
Nutrition
Calories: 362kcal | Carbohydrates: 53g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 157mg | Potassium: 60mg | Fiber: 1g | Sugar: 38g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
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