Almond Olive Oil Lemon Bundt Cake Recipe

Name: Almond Olive Oil Lemon Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: -- Nonstick cooking spray; 2 cups unbleached all-purpose flour + more for the pan; 1 cup sliced almonds, toasted; 2 large eggs; 1 1/2 cups granulated sugar; 1 cup Greek plain full-fat yogurt; 1 cup good-quality fruity extra-virgin olive oil; 2 teaspoons baking soda; 1/8 teaspoon kosher salt; -- Grated zest of 4 lemons, about 3 tablespoons; -- Sliced strawberries and whipped cream, for serving

Servings: persons

-- Nonstick cooking spray
2 cups unbleached all-purpose flour + more for the pan
1 cup sliced almonds, toasted
2 large eggs
1 1/2 cups granulated sugar
1 cup Greek plain full-fat yogurt
1 cup good-quality fruity extra-virgin olive oil
2 teaspoons baking soda
1/8 teaspoon kosher salt
-- Grated zest of 4 lemons, about 3 tablespoons
-- Sliced strawberries and whipped cream, for serving

1
Move a rack to the middle of the oven and preheat the oven to 350u00b0. Thoroughly coat a 9-cup (10-inch) bundt pan with nonstick cooking spray. Turn the pan upside down to drain off any pooling spray. Coat the sides, bottom, and tube with flour, rotating and tilting the pan to coat well. Invert the pan to let excess flour fall from the pan. (I grease and flour the pan in the sink or in an open dishwasher to contain the mess.)
2
In a food processor, process the almonds with 1 cup of the flour until finely ground.
3
In a medium bowl, whisk the eggs with the sugar until combined. Whisk in the yogurt and then the olive oil. Add the flour-nut mixture, the remaining 1 cup flour, baking soda, salt and lemon zest; stir until well combined.
4
Spread the batter into the prepared pan. Bake until a bamboo skewer inserted in the middle comes out clean, 35-45 minutes.
5
Let cool on a rack for about 20 minutes. Unmold by giving the pan a sharp tap on the counter to help release the cake, then invert the pan onto a cake plate or platter.
6
Cool fully before slicing with a serrated knife. Serve with strawberries and whipped cream.

1353

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: -- Nonstick cooking spray, 2 cups unbleached all-purpose flour + more for the pan, 1 cup sliced almonds, toasted, 2 large eggs, and more.

Yes, Almond Olive Oil Lemon Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond Olive Oil Lemon Bundt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions