This Citrus and Olive Oil Bundt Cake recipe is dairy-free, olive oil keeps this cake moist and the whipped eggs make it beautifully fluffy.
Flavor this cake with any citrus flavors you want to, it’s so versatile everyone will love it!
This wonderful recipe came about after I had a friend round for coffee one day. My friend is lactose intolerant and rarely gets to eat cake so I developed this recipe with her in mind.
I’ve seen a lot of recipes that use olive oil in place of butter and milk. I’ve had a couple and found them a bit dense so I decided to try whipping the eggs to make it lighter. Let me tell you, I am really pleased with the result.
Why This Recipe Works
- Whipping the eggs helps to make this cake super light and not dense like some dairy-free cakes.
- Flavoring this cake with citrus fruit you have on your hands makes it a convenient and tasty baking option.
- A little salt cuts the sweetness giving a perfect balance.
This cake is super light and packed full of citrus flavor. I had oranges, lemons, and tangerines on hand so that’s what I used for the juices, and for the rind, I used orange and lemon, but I’m guessing lime would work as well. You can use whatever you have on hand, but make sure you use enough rind.
How to make citrus & olive oil bundt cake
- Whisk the sugar, eggs, and citrus zest until light and fluffy.
- Add the fruit juice and olive oil until combined.
- Mix in the flour, salt, and baking powder until combined.
- Bake for 35 to 40 minutes.
- Drizzle with the simple glaze.
- Serve and enjoy!
The first time I made it, the flavor was a bit flat so I doubled the rind for my second trial run. It turned out perfect.
For the glaze, I used a simple mixture of citrus juice and powdered sugar. You don’t miss the milk or butter one bit!
If you know someone who can’t eat dairy, this is a perfect solution! My friend was thrilled with it, so if you know someone who can’t have dairy products, give them a treat with this fabulous cake.
Other Great Bundt Cakes
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Let’s Make Citrus and Olive Oil Bundt Cake
Ingredients
- 1½ cups of superfine sugar/granulated sugar
- 5 large eggs
- 2 teaspoons of citrus zest I used 1 orange and 1 lemon
- ½ cup of freshly squeezed citrus juice I used 1 orange 1 lemon and 5 tangerines
- ½ cup of olive oil
- 2 cups all-purpose flour
- 2 teaspoons of baking powder
- ½ teaspoon of salt
For the glaze:
- ½ cup powdered sugar
- 3 tablespoons of fresh citrus juice I used 4 tangerines
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.
Alisa says
How do you store this cake? Can it be made a day early? Thanks.
Erren's Kitchen says
Hi Alisa, yes you can make this cake a day early. Store in an airtight container at room temperature for 24 hours, in the fridge for three days and you can wrap and freeze it for up to three months. i hope this helps 🙂
Jules O says
Tried this recipe out today… FANTASTIC!
I had quite a bit of tangerines on hand so I used tangerines as the citrus zest and juice. I did double up my zest from recommended amount in recipe, but that was just preference as I wanted a strong tangerine impact. Also used Lemon Infused Olive Oil. The cake was incredible. Held together very well, yet was light and airy. Thanks for this recipe, it’s a keeper
Erren's Kitchen says
Thank you Jules, I’m glad you liked it 🙂
Jonathan Maer says
This has been my go-to dessert recipe this summer. I’ve made it in a full size bundt cake, but also recently in my mini bundt cake pan that makes 20. I had to reduce the cooking time to 20 minutes as they cook so much faster in the mini pans.
Erren's Kitchen says
Fantastic, I’m glad you like it and were able to make mini versions!
Sophia says
I made this recipe for the first time & I added a glazed caramel drippy frosting. The cake was soft & moist with a delicate fine crumb texture. A perfect, perfect recipe! Love that there’s no dairy! x
Erren's Kitchen says
I’m so glad you liked it Sophia 🙂
Liana nierenberg says
Novice baker here and this recipe is sooooo good!! Thank you for making a beautiful dairy free cake so easy. Didn’t have a Bundt pan so I made the serving size 8 and used a 9’ regular round cake pan. Delicious!
Erren's Kitchen says
Fantastic, so glad you liked the recipe! Keep on baking!
Ambar Fleites says
AMAZING! Best Bundt cake I’ve made or eaten (and I’ve done plenty of both!) I added frozen blueberries, which made it take about 7 minutes longer, and kind of annihilated the top, but it just looks like a cake with blueberries preserve on top. This will absolutely be my go-to recipe from now on.
Erren's Kitchen says
That sounds quite lovely! Glad you enjoyed it!
Mel says
Hi Erren,
Arrived at this recipe after searching for a dairy free olive oil lemon bundt cake.
WOW!
This is the best cake to come out of my kitchen. I scaled the recipe for 8, used 4 eggs and added and extra 1/4 cup of flour, I used self-raising. The texture is perfect. I used my stand mixer and the recipe was easy. Can’t wait to try some more of your recipes.
Erren's Kitchen says
This is wonderful news! So glad your cake was a success! Thank you.
Alaya says
The best bundt cake i’ve ever ever eaten. By a mile. Butter or no butter.
I only had a 22cm bundt pan, smaller than your recipe. It needed 42mins. It rose a little over the top but didnt spill, and you cant tell once its turned right way up.
The texture is PERFECT.
The flavour is perfect.
Seriosly well done. Thanks.
Mariam says
Thank you Erren. This is a nice flavoured easy-made cake recipe. Our family loves it. Thank you for such an effort to make baking easier.
Erren's Kitchen says
This is so good to hear, so glad it was easy and everyone enjoyed it!
Shaini says
This is so good! I made it this morning and I can’t believe how fluffy the cake turned out. Thanks so much, this is definitely going to be made many more times!
Erren's Kitchen says
I love to hear this, thank you!
angela says
Would I have to adjust the recipe for a 12 cup bundt pan?
Erren's Kitchen says
Hi Angela, you might need to, I suggest dividing the ingredients by ten then multiplying by twelve and hoping your wonderful math skills make the perfect amount for your 12 cup pan! Best of luck 🙂