This olive oil cake is wonderful made in a bundt pan where all the nooks and crannies lend a crispy exterior and light fluffy interior. Top that with a sweet and citrusy glaze and you have perfection! This cake recipe can made into cupcakes, layer cake and even baked in a bread pan to make an olive oil loaf.
Try to find the fruitiest olive oil you can for the best results!
Feel free to change up the citrus in the glaze and cake recipe to achieve different flavors:
- Meyer lemon
- Grapefruit
- Buddha’s Hand
- Blood Orange
Olive Oil Cake
Prep time
Cook time
Total time
Author: Rachel Carr
Serves: 8 servings
Ingredients
Dry Mix:
- 3 cups ap flour
- ½ tbsp baking powder
- ½ tbsp baking soda
- 1 teaspoon sea salt
Wet Mix:
- ¾ cup olive oil
- 1⅛ cup maple syrup
- 6 tbsp tangerine juice
- Zest of 2 tangerines
- 1⅛ cup water
- ½ teaspoon vanilla
Citrus glaze:
- 2 tablespoons tangerine juice
- 1½ cups powdered sugar, sifted
- 1 tablespoon plant milk
- 1 teaspoon tangerine zest
Instructions
- Mix all the dry ingredients together in a large mixing bowl.
- Separately mix the wet ingredients together and pour into the dry mix. Mix well until the batter is smooth.
- Divide batter between 2 greased 6” bundt pans
- Bake at 350°F for 30 minutes.
- Allow to cool before removing from the pans. Place them on a cooling rack.
- For the glaze, whisk together the glaze ingredients until smooth. Pour over the cooled bundt cakes.
16
Leave a Reply