A couple of weeks ago I took a big risk and tackled my phobia about baking with olive oil which resulted in this insanely yummy Olive Oil Granola. But still I was skeptical. For years I’d seen cake recipes using it, but still…would that ingredient-that-seems-so-only-meant for salad really taste good in something as beloved as a bundt cake? The answer is a resounding yes! And I now proclaim myself an official baking-with-olive-oil convert! Guys, this Olive Oil Lemon Bundt Cake is one of my new favorite things!
I promise, promise, promise you that you really don’t taste the olive oil at all. What you will taste is that wonderful mix of lemon and vanilla in a tender, fluffy, crumb with that wonderful chewy crust-thing that happens with bundt cakes.
Honestly, it’s dangerously good! One of those simple cakes you leave out on the counter and feel compelled to take a little sliver of every time you pass it by—not that I would know from personal experience or anything! Ha ha!
And it comes together quickly and easily, with mostly pantry and fridge staples. This one has both yogurt and beaten egg whites mixed in which gives it that little bit of tang and moist texture. YUM!
It’s amazing as an afternoon pick-me-up or as a slightly indulgent breakfast treat, although with the yogurt, eggs and olive oil in there, maybe not so indulgent after all! Honestly I can convince myself of anything when there’s cake to be had!
Try it asap and I think you’ll be feeling the same way I do too!
Olive Oil Lemon Bundt Cake
Makes one 10-inch bundt
Prep Time: 15 minutes; Bake Time: 50 minutes-1 hour
3 cups unbleached, all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
4 large eggs, separated
2 cups sugar
1 cup plain whole milk yogurt (not Greek)
¾ cup good extra-virgin olive oil
Finely grated zest of 2 lemons
1 ½ teaspoons vanilla extract
Confectioners’ sugar for dusting on cake
1. Preheat oven to 350ºF and butter and flour or spray with nonstick cooking spray a 10-inch bundt pan. Set aside.
2. In a medium bowl, whisk together the flour, baking powder and salt.
3. If you have a stand mixer, attach the paddle and beat the egg yolks together for a minute or two until they are pale and light. Gradually add the sugar and beat until it is totally mixed in. Add the yogurt and olive oil and mix well again. Then add in the lemon zest and vanilla and mix just to combine.
4. Add half of the flour mixture and mix in on low speed. Scrape down the sides and bottom of the bowl and add the other half, beating just until incorporated and using the spatula to scrape down the bowl. You don’t want to over mix. Remove the bowl from the mixer.
5. In a separate large bowl with clean beaters (I use my handheld for this) beat the egg whites, until stiff peaks form. Place about 1 cup of the beaten whites into the batter and use a spatula to gently fold them in so that most, but not all of the whites are incorporated. Then, add in the remaining whites and fold just until no traces of the whites can be seen.
6. Scrape the mixture into the prepared pan, level the top and bake for 30 minutes. Then rotate the pan and bake for another 10. Insert a cake tester into the center of the cake. If it comes out wet (mine did) cook for another 10 minutes. If it looks like the top is getting too dark, cover loosely with a piece of aluminum foil and check at 10 minute intervals, retesting with the cake tester, until it comes out clean and the cake is golden brown.
7. Let cake sit in the pan on a wire rack until completely cool. Then invert onto a rack and use a sieve to dust the cake with the confectioners’ sugar. Cut into wedges and serve. Cake will last well-wrapped at room temperature for at least 5 days.
Note: Recipe adapted from Baked Explorations by Matt Lewis and Renato Poliafito. I subbed in lemon zest for the orange.