Slice of glazed bundt cake on a white plate with a gold fork with full cake in background.
Photography & Art Direction: Anthony Contrino – Food Styling: Katie Stilo

I prefer the simplicity of a Bundt cake over a layer cake any day.  The lemon and olive oil are perfectly balanced, and the cake is moist and delicious.

Lemon Olive Oil Cake

Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 12



  • 2 ½ cups all-purpose flour, plus more for greasing
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 4 ounces European or European-style butter, softened, plus more for greasing
  • ¼ cup floral extra-virgin olive oil
  • 1 ¾ cfloral extra-virgin olive oilups sugar
  • Zest of 1 lemon
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup buttermilk
  • ¼ cup freshly squeezed lemon juice


  • 1 ½ cups confectioners sugar, sifted
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoon limoncello, room temperature
  • 2 tablespoons whole milk


  • MAKE THE CAKE Preheat the oven to 350 degrees and grease a Bundt pan with butter and flour. (Non-stick spray will not cut it!)
  • In a medium sized bowl, whisk the flour, baking powder, baking soda and salt until well combined.
  • In a stand mixer fitted with the paddle attachment, cream the butter, olive oil, sugar and lemon zest until light and fluffy, about 3 minutes.
  • Add the eggs, one at a time, allowing each to incorporate before adding the next.
  • Add the vanilla extract and mix to incorporate.
  • In a 1-cup liquid measuring cup, combine the buttermilk and lemon juice.
  • With the mixer on low, add half the dry ingredients to the butter mixture and mix until streaky.
  • Drizzle in the buttermilk mixture and mix on low until it is almost completely combined.
  • Add the remaining dry ingredients and mix on low until well combined; do not overmix.
  • Spoon the batter into the prepared Bundt pan and smooth the top with a small offset spatula.
  • Bake until golden brown, and a cake tester comes out clean, for 45 to 50 minutes.
  • Cool in the pan for 20 minutes before flipping onto a cooling rack; cool completely.
  • MAKE THE GLAZE In a medium-sized bowl, stir the sugar, butter, limoncello and milk to create a smooth glaze.
  • Spoon the glaze over the top of the cake, immediately, allowing it to drip down the sides. Allow the glaze to set before serving.
Course: Dessert
Author: Anthony Michael Contrino
Photography & Art Direction: Anthony Contrino – Food Styling: Katie Stilo