Olive Oil Bundt Cake – a delicious recipe with eggs, sugar, orange zest, extra-virgin olive oil, cake flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 325 and butter and flour a 10-cup 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.
3
Gradually beat in the olive oil until creamy, about 2 minutes.
4
In a small bowl, whisk the cake flour with the baking powder and salt.
5
Add the dry ingredients to the egg mixture in 3 batches, beating on medium speed between additions.
6
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.
7
Let cool in the pan for 15 minutes, then invert onto a rack.
8
Let the cake cool completely before cutting into slices and serving.
1173
kcal
Calories
73
g
Fat
111
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 5 large eggs, at room temperature, 1 1/4 cups sugar, 1 tablespoon finely grated orange zest, 1 cup extra-virgin olive oil, and more.
Yes, Olive Oil 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.
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