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A close-up of a Citrus and Olive Oil Bundt cake with white icing drizzled over it, showcasing its spiral pattern. The cake rests on a cooling rack, allowing the icing to drip slightly through the gaps.

Citrus and Olive Oil Bundt Cake

A zesty citrus olive oil cake with a moist crumb and bright citrus glaze. Perfect for celebrations or a simple dessert at home!
Recipe Print
Total Time: 55 minutes
Serves: 12 slices
Author:
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Brighten your day with this moist, zesty citrus olive oil cake! Bursting with citrus flavor and a tender crumb, it’s perfect for any occasion.

Close-up of a sliced Citrus and Olive Oil Bundt Cake with a golden-brown crust and white icing glaze. The cake is presented on a metal spatula against a white background.
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This delightful Citrus and Olive Oil Cake recipe was inspired by a coffee date with a friend. She’s lactose intolerant and rarely gets the chance to enjoy cake, so I set out to create something special just for her.

Many recipes replace butter and milk with olive oil, but I’ve often found them to be a bit too dense. To solve this, I decided to whip the eggs for a lighter texture. The result? A beautifully airy cake that I’m absolutely thrilled with!

A close-up of a sliced citrus and olive oil bundt cake with a golden-brown crust and a light, moist interior. The cake is topped with a smooth white glaze, and a few crumbs are visible on the white surface beneath.
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Why This Recipe Works

  • Bright Citrus Flavor: A zesty mix of orange, lemon, and tangerine for a bold, fresh flavor.
  • Velvety Texture: Olive oil creates a moist, tender crumb that stays fresh for days.
  • Simple Yet Elegant: Easy to make but fancy enough for a special occasion.

Wait… Does this cake actually taste like olive oil?

The flavor of your cake will depend on the type of olive oil you choose, but don’t worry—this recipe won’t leave you with an overpowering olive oil taste.

A slice of moist yellow cake with a light glaze on top, served on a white plate with a fork beside it. The cake, reminiscent of a citrus and olive oil Bundt creation, is placed on a marble surface, while the background features a blurred view of another cake on a stand.

What Olive Oil To Choose

I used a mixture of light olive oil & extra virgin in equal parts for a subtle, delicate flavor. It adds a touch of richness that perfectly complements the citrus, acting as the secret ingredient that brings everything together.

For a richer, more robust olive flavor, opt for pure extra virgin olive oil. If you prefer a subtler taste, light olive oil offers a milder, more delicate profile.

Ingredient Notes

A top-view of baking ingredients for a Citrus and Olive Oil Bundt Cake, labeled: flour, eggs, sugar, salt, citrus juice, citrus zest, baking powder, olive oil, and powdered sugar, all neatly arranged in bowls on a pristine white background.
  • Superfine Sugar/Granulated Sugar:
    • Best Choice: Superfine sugar dissolves easily for a smooth batter.
    • Substitutions: Use regular granulated sugar if needed.
  • Eggs:
    • Best Choice: Large, fresh eggs at room temperature for better volume.
    • Substitutions: Use flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg) for a vegan version.
  • Citrus Zest and Juice:
    • Best Choice: Organic oranges, lemons, and tangerines for the best flavor and pesticide-free zest.
    • Substitutions: Bottled juice in a pinch, but fresh is recommended.
  • Olive Oil:
    • Best Choice: Extra virgin olive oil for a stronger flavor or light olive oil for a lighter profile.
    • Substitutions: Neutral oils like grapeseed or canola work, but the flavor won’t be the same.
A Citrus and Olive Oil Bundt Cake rests on a wire cooling rack. The light brown cake is adorned with swirls of white icing drizzled over the top, creating a marbled effect as it sits elegantly on the marble countertop.
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Step By Step Instructions

You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.

Generously grease a 10-cup bundt pan with butter or oil and dust with flour. Preheat the Oven: to 350°F (180°C).

In a bowl, whisk together sugar, eggs, and citrus zest until thick and pale (8–10 minutes).

Close-up of a stand mixer with a wire whisk attachment blending a creamy, pale yellow batter in a metal mixing bowl. The citrus essence wafts as it whirls, while hints of olive oil promise richness to this Bundt cake masterpiece. Swirls dance elegantly in the smooth mixture.

Gradually add citrus juice and olive oil.

A metal mixing bowl filled with a frothy, light beige batter for a citrus and olive oil bundt cake is shown from above. The surface has tiny bubbles, and there is a handle on the left side of the bowl. The background is plain white.

Sift all-purpose flour, baking powder, and salt into the wet mixture. Mix until just combined.

Pour batter into the prepared pan. Bake for 35–40 minutes, or until a cake tester comes out clean.

A Bundt pan filled with smooth, creamy citrus cake batter, infused with olive oil, ready for baking. The light yellow batter is evenly distributed in the pan, highlighting its decorative scalloped edges.

Let cool for 5 minutes, then invert onto a rack to cool completely.

A top view of a decorative citrus and olive oil Bundt cake with a spiral pattern, placed on a round wire cooling rack against a white background. The cake has a golden-brown crust with a slight shine.

To make the glaze whisk together powdered sugar and citrus juice until smooth. Drizzle over the cooled cake.

A close-up of a Citrus and Olive Oil Bundt Cake being drizzled with white icing from a spoon. The cake sits on a metal cooling rack, and the icing cascades down in thick streams. The white background ensures this delectable treat remains the focal point.

Erren’s Top Tips

  • Properly grease your pan and ensure it’s in good condition to prevent sticking.
  • Look for extra virgin olive oil labeled “cold-pressed” for the freshest flavor.
  • Use room-temperature eggs for a fluffier batter.
  • Use a microplane zester to save time grating citrus zest.
  • Don’t hold back on the zest—it adds a burst of flavor that makes all the difference.
  • Avoid over-mixing the batter after adding the flour, as this can lead to a gummy texture.
  • Let the cake cool slightly in the pan before carefully removing it. 

Storage & Freezing Instructions ❄

Storage: Keep in an airtight container at room temperature for up to 3 days.

Freezing: Wrap slices individually in plastic wrap and freeze for up to 2 months.

Other Great Lemon Recipes

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A close-up of a Citrus and Olive Oil Bundt cake with white icing drizzled over it, showcasing its spiral pattern. The cake rests on a cooling rack, allowing the icing to drip slightly through the gaps.

Let’s Make Citrus Olive Oil Cake

A zesty citrus olive oil cake with a moist crumb and bright citrus glaze. Perfect for celebrations or a simple dessert at home!
4.73 from 88 votes
Prep20 minutes
Cook35 minutes
Total55 minutes
Serves: 12 slices
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Ingredients

  • 1½ cups superfine sugar or granulated sugar
  • 5 large eggs
  • 1 tablespoon citrus zest I used 1 orange and 1 lemon
  • ½ cup freshly squeezed citrus juice I used 1 orange 1 lemon and 5 tangerines
  • ½ cup olive oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt

For the glaze:

  • ½ cup powdered sugar
  • 3 tablespoons fresh citrus juice I used 4 tangerines
US Customary – Metric

Instructions

  • Pre-heat the oven to 350F/180C
  • Generously grease a 10 cup bundt pan.
  • Place the sugar, eggs, and zest in a bowl and whisk (about 8-10 minutes) until thick and pale.
  • Add the juice and olive oil until combined.
  • Add the flour, salt, and baking powder and mix until just combined (do not over mix).
  • Pour the batter into the prepared pan.
  • Bake 35-40 minutes or until a cake tester comes out clean.
  • Place on a cooling rack for 5 minutes until carefully turning out onto the rack to cool completely.

For the glaze:

  • Whisk together the sugar and enough juice to make a drizzling consistency until smooth.
  • Drizzle onto the cooled cake.

Tips + Notes

This recipe was originally published in 2016. It was republished in 2025 with new photos and a video.

Nutrition Information:

Calories: 302 (15%)| Carbohydrates: 47g (16%)| Protein: 4g (8%)| Fat: 10g (15%)| Saturated Fat: 1g (6%)| Cholesterol: 68mg (23%)| Sodium: 124mg (5%)| Potassium: 133mg (4%)| Sugar: 30g (33%)| Vitamin A: 105IU (2%)| Vitamin C: 6.5mg (8%)| Calcium: 42mg (4%)| Iron: 1.4mg (8%)

Nutritional Data Disclaimer

Author:Erren Hart
Course:cake
Cuisine:Baking
Keyword:citrus olive oil cake, olive oil cake recipe, olive oil citrus cake
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4.73 from 88 votes (65 ratings without comment)

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  1. Karen says

    Delicious. I used limes for the cake itself, and a lemon drizzle. It was fantastic, soft and tender crumb and amazing flavour. Thank you! Next time I think I’ll add some coconut to the batter for some coconuttieness 🙂

    Reply

    • Erren's Kitchen says

      Hi Brenda, When reducing eggs in a from-scratch recipe, substitute 2 egg whites or 1/4 cup fat-free egg substitute for 1 whole egg. It’s best to leave at least 1 whole egg in the recipe. For this actual recipe which includes 5 eggs use 10 egg whites instead. or 8 and one whole one.

      Reply

  3. Lily Ayash says

    I tried replacing the flour with cassava flour and used only 1/3 of sugar with great results. I would enhance recipe to specify that liquids should be added into beaten eggs using a slow stream while continuing to beat on high with a whisk attachment. Then the dry ingredients should be folded in gently a little at a time using a wooden spoon. This way the volume of beaten eggs is not deflated yielding wonderfully airy cake. I also laid out a layer of cinnamon apple wedges at top of bundt pan.

    Reply

  4. Mary says

    My future mother-in-law has to stay away from dairy, so I made this cake for her birthday. It was a hit with kids and adults alike! I even subbed out the four for King Arthur’s measure-for-measure gluten free flour (celiac in the family) and no one ever guessed 🙂

    Reply

    • Erren says

      Hi Ginny, You can make cakes as much as one month in advance if you wrap it well in plastic wrap and freeze it. If you don’t want to freeze it, you can make it up to 2 days before.
      If this doesn’t suit your needs, my brown sugar cake will be ok to bake 3 days in advance. Hope this helps.

      Reply

  7. Bev says

    This cake is OUTSTANDING!! I cut the recipe in half for my 6 cup bundt pan, threw in a 1/2 cup plus mini chocolate chips (and a few regular sized semi sweet chips), and a splash of vanilla extract. Cake was done in 25 minutes. Once it cooled, I followed your recipe for the glaze. ALSO OUTSTANDING!! I’m amazed that 2 ingredients – confectioner’s sugar and fresh orange juice – could make such a perfect tasting glaze. And the cake is so moist, light, and fluffy, just like you describe, with great flavor. I was looking for a citrus olive oil cake recipe that was dairy free and your site popped up. Once I read over the ingredients and instructions, I knew I didn’t need to look any further. Thank you for such a wonderful recipe. My family loves it!!

    Reply

  9. Alicia Fernandez says

    Erren suppose I can’t find nice tangerines, how many oranges should I use for the cake and the glaze. Thanks t

    Reply

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