Recipe: Olive Oil Bundt Cake with Lemon Glaze

An exciting new recipe to try in the new year. Olive oil cakes are nutty and rich in flavor and pair well with citrus for a light dessert or a special snack.

Makes about 12 servings

Ingredients
5 large eggs, at room temperature
1 ¼ cups sugar
1 Tbsp finely grated orange zest
1 cup extra-virgin olive oil
2 cups cake flour
1 tsp baking powder
1 tsp fine sea salt

For Glaze
1 ¾ cups powdered sugar
5 Tbsp fresh lemon juice

Method

1. Preheat the oven to 325°F and butter and flour a large bundt pan.
2. In a bowl, using a handheld electric mixer, beat the eggs with the sugar and orange zest at medium-high speed until smooth. Gradually beat in the olive oil until creamy, about 2 minutes. In a small bowl, whisk the cake flour with the baking powder and salt. Add the dry ingredients to the egg mixture in 3 batches, beating on medium speed between additions.
3. Scrape the batter into the prepared pan and bake in the center of the oven for about 1 hour, until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 15 minutes, then invert onto a rack. Let the cake cool completely before cutting into slices and serving.
4. While the cake cools, prepare the glaze by whisking powdered sugar and lemon juice in small bowl until smooth. Serve over each slice before serving.