Lemon Olive Oil Bundt Cake

Through our many international travels, I’ve had my fair share of olive oil cakes.  I’m always struck by the simplicity of the flavors in baked goods such as this yet richness of flavor.  Olive oil cake is often served with coffee or as an evening dessert, depending on the flavors.  Often paired with citrus and often no frosting or glaze, the flavors shine!   recreated a version of it in a bundt pan (because they are pretty) and after quite a few sample batches, we perfected the taste and texture.  Perfect for your next brunch or dessert.

Serves 8-10

Ingredients:

1 1/2 cups granulated sugar

4 eggs, room temperature

1/2 cup olive oil

1 cup whole milk

1 tsp almond extract

1/2 tsp vanilla extract

2 cups flour

1 tsp salt

1 1/2 tsp baking powder

1/2 tsp baking soda

Zest and juice of 2 lemons

To Serve:

Powdered Sugar

Directions:

Preheat oven to 350 degrees.

Add eggs and sugar to mixing bowl or to bowl of a stand mixer fitted with whisk attachment.  Whisk together, starting out on low speed to combine and then turning up to high speed.  Mix 6-7 minutes until the mixture is thicker and a smooth texture with a light yellow color.

Turn mixer down to low.  Add olive oil, milk, almond and vanilla extract.  Mix to combine.

Add flour, salt, baking powder and baking soda.  Mix until combined but be careful to not overwork.  Add lemon zest and juice and mix.

Prepare Bundt cake pan (10-12 cup sizes work best) by spraying with nonstick spray and dusting very lightly with flour to avoid sticking.  Alternatively, you can use a nonstick spray with flour already in it.  Gently pour mixture into pan.  Lightly tap pan on counter a few times to release any bubbles.

Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.  Let cool in pan for 15 minutes.  Once cooled, gently invert onto pie plate to serve.  Dust with powdered sugar.