Olive Oil, Lemon, and Yoghurt Bundt Cake - a simple cake which comes together in two bowls, no fancy equipment required. Perfectly dense, flavoured with tangy greek yoghurt and floral, fruity olive oil. the perfect cake for any occasion.
Olive Oil, Lemon, and Yoghurt Bundt Cake
Hi! Happy Sunday! Things are a little quiet around here - I managed to catch the cold that most of NYC seems to have at the moment, so I have been hiding at home a bit more than usual so I don’t spread it to everyone else that I know!
I had to pop on though, and share this recipe with you, because I’m super excited about it, and don’t think I can wait any longer to get it out in the world. I worked on it all of last week, tweaking and tweaking, until I came up with what I think is the perfect Olive Oil, Lemon, and Yoghurt Bundt Cake recipe. I am a sucker for a pretty cake pan, so purchased a couple of bundt pans a few years ago and haven’t used them anywhere near as much as I would like, and I am determined to change that! I think that lots of people (me included) are scared of bundt cakes because they are worried that they won’t pop out of the tin nicely. After a horrific fail during my first test of the recipe, I think I have a couple of wee tips up my sleeve to help prevent that - more on those later!
Super easy Lemon Yoghurt Bundt Cake
First, lets talk about this Lemon Bundt Cake. I love all things lemon, and I also love the way that fruity olive oil plays against the tart citrus flavour. I wanted a cake that was perfectly dense, with the perfect amount of moisture, but still super simple to put together. I added some almond meal for texture, and also some greek yoghurt to give some tang and to compliment the smooth olive oil and lemon flavour. This cake comes together in two bowls, with no stand mixer or fancy equipment required - everything is just whisked up, before being poured into the bundt pan and baked until perfectly golden. I finished it with a quick brush of syrup while it was still warm to help drive the lemon flavour home and help lock in some of the moisture of the cake. This cake is perfect for any occasion, and serves loads of people, so would be great to feed a crowd.
How to add Olive Oil to cakes
When you add olive oil to a cake, or to any baking, you really want to play on the flavour, so it is important to use a super high quality oil - something you would happily eat straight. I have partnered with Filippo Berio for this Lemon Bundt Cake recipe - using their 100% Italian Organic Extra Virgin Olive Oil. The oil is light and fruity, and a tiny bit peppery, making it the perfect choice to use in baking - I love how it plays with the lemon in this cake, and gives the most beautiful texture. You may remember I did a bunch of posts with Filippo Berio last year, showcasing their amazing pesto. I am so, so happy to share that I have a year-long partnership with them, to help show off all of their amazing products! I have been using their olive oil in my day to day cooking since I moved to the States four years ago, and they are a great company run by amazing people, so I am super excited to share more recipes with you using their oils, pestos, and glazes. I will be sharing one recipe a month, so watch this space!
A few wee tips for Lemon Olive Oil Bundt Cake - the best way to release a bundt from the pan
- I found that there were a few things that helped for an easy release from the bundt pan. The first being the type of recipe - the cake has to be dense enough that it has enough structure to release from the sides. The first test of this recipe I did was far too light in texture, and it stuck something wicked. By the end of the testing, I developed a Lemon Bundt recipe that popped right out of the pan!
- The second tip is to adequately grease the tin. You can use a baking spray to get in all the little holes in the bundt pan, then generously dust the pan with flour and tap out the excess, or you can use a baking spray that also contains flour. I am not usually a big fan of the spray with the flour in it, but I do find that it is reassuring to use for bundt pans because you know the cake will not stick.
- The cake needs to be baked enough that it will not stick to the sides - make sure that a skewer inserted into the cake comes out clean - I like to stick it in a few different spots just to check.
- The final tip is turning out the cake while it is still warm. If you wait for it to cool, it will stick. 10 minutes is the sweet spot - I pull it out of the oven, then set a timer for 10 minutes and let it sit in the pan before turning out.
- I used a Nordicware Crown Bundt pan, which has a 10 cup capacity. Ensure you double check the size of your pan.
For more Bundt Cake recipes, check out:
- Cardamom Sour Cream Bundt Cake with Cardamom Syrup Glaze
- Raspberry Ricotta Bundt Cake
- Mini Banana Bundt Cakes with Coffee Salted Caramel
- Nutella Chocolate Bundt Cake
Thank you so much to Filippo Berio for sponsoring this post! All opinions are my own.
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
Print
Olive Oil, Lemon, and Yoghurt Bundt Cake
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: One Bundt Cake
- Category: Cakes
- Cuisine: American
Description
Olive Oil, Lemon, and Yoghurt Bundt Cake - a simple cake which comes together in two bowls, no fancy equipment required. Perfectly dense, flavoured with tangy greek yoghurt and floral, fruity olive oil. the perfect cake for any occasion.
Ingredients
Lemon Yogurt Bundt Cake
- 360g all-purpose flour
- 110g almond meal
- 340g sugar
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Zest of 3 lemons
- 4 eggs, at room temperature
- 180g Filippo Berio 100% Italian Organic Extra Virgin Olive Oil
- 180g Lemon Juice
- 200g Full-fat Greek Yoghurt
- 1 tsp vanilla bean paste
Lemon Syrup
- 50g sugar
- 60g Lemon Juice
Instructions
OLIVE OIL, LEMON AND YOGHURT BUNDT CAKE
Preheat the oven to 350°f / 180°c. Grease a 10-cup capacity bundt pan with baking spray with flour, or spray liberally with baking spray, then dust well with flour, tapping out the excess. Place on a baking sheet.
In a large bowl, whisk together the flour, almond meal, sugar, baking powder, baking soda, salt, and lemon zest. In a second medium bowl, whisk together the eggs, Filippo Berio 100% Italian Organic Extra Virgin Olive Oil , lemon juice, yoghurt, and vanilla bean paste. Whisk well to combine. Add the wet ingredients to the dry ingredients, and whisk well to combine, finishing mixing using a rubber spatula to ensure the ingredients are thoroughly incorporated, and there are no dry ingredients left at the bottom of the bowl.
Transfer the mixture to the prepared bundt pan, and place the bundt pan, on the baking sheet, into the oven. Bake for 50 to 55 minutes, checking for doneness at 50 minutes, until a skewer inserted into the centre of the cake comes out clean or with only a few crumbs attached.
Remove the cake from the oven, and allow to stand in the pan for 10 minutes, before turning out onto a wire baking rack. Brush with the lemon syrup while still warm. Serve slightly warm or at room temperature. Leftovers are best stored tightly wrapped or in an airtight container.
LEMON SYRUP
Place the lemon juice and syrup in a small saucepan over medium heat. Stir to combine, then heat until the sugar has dissolved. Bring the mixture to a gentle boil, then simmer for 2 minutes to allow it to reduce slightly. Allow to stand for 5-10 minutes to cool slightly, then brush onto the cake liberally using a pastry brush.
Keywords: Bundt Cake, Lemon Yogurt Bundt Cake, easy bundt cake, one bowl bundt cake
Comments
YAY new website! Went back just to comment that this cake is AMAZING. I've made this for both Mother's Day and her birthday because she and we loved it that much!! I love taking out my bundt tin (actually have the same model hehe), it has LOADS of lemon juice, which the cake can handle super well, and the crumb is wonderful. This cake is not just a hint of lemon and to me doesn't even need the lemon syrup (we love a crunchy crust). I ground roasted almonds myself, it goes great with the lemons. To me, this cake is perfect: it's a celebration of lemons but with all the ease of bundt cakes.
I wish I could give this 5 stars!!
Hiiiii! Ahhhh thank you so so much for the sweet comment! I am working my way through reformatting my posts and hadn't gotten to this one yet but I've just fixed it so you can leave the 5 stars! You are the best xx
Hi Erin!
I tried this cake for a Christmas dinner, and it did not turn out as well as I had expected. I was anticipating good things since I usually love lemon, yogurt, and olive oil in cakes! The recipe, unfortunately, felt like a waste of very expensive olive oil, and this particular recipe was not a home run for my family and me. We ended up having many leftovers. This may have been my own fault for somehow not following the recipe, but I feel that I followed the recipe very accurately. I double-checked all of my measurements and made sure the baking time was adequate, but the texture of the cake was a bit gummy. On the other hand, the flavor was almost there; I love a good lemon dessert!
★★
Hi! Oh no, I am so sorry to hear that! I have made this a bunch and it's been totally fine. Did you make the recipe by weight? Also do you have an oven thermometer in your oven? It is possible that the oven temp was off, which would have caused this to be gummy. The cake is on the dense side but certainly not gummy so it sounds like either a measuring or baking issue! Happy to help troubleshoot, again, so sorry it didn't work out!
5 stars as promised 🙂
Also wanted to note that I once made it with thawed raspberries scattered between some scoops of batter (so they don’t stick to the tin while baking) and it was wonderful!
★★★★★
This cake is perfection! Every time I make it people ask for the recipe. I have always used other olive oils than the one mentioned but as long as it is "light and fruity" as Erin suggested, it works well. A true crowd pleaser that I will continue to make for years to come.
★★★★★
This makes such a delicious cake. I shared some with workmates and everyone loved it. It’s got such a great citrus flavour. Stays good for days too. Highly recommend trying this out.
★★★★★
made this cake for NYE yesterday and it is a lemony dream!! paired it with the coffee salted caramel from the mini banana bundt cakes and it was a really good combo. thanks for sharing your recipes.
★★★★★
This came out really well - bright and true lemon flavour and a lovely moistly-firm texture. Like another commenter I added some frozen fruit (redcurrants) and that worked well, but the cake definitely has enough flavour to stand on its own!
★★★★★
I rarely follow recipes to a T and am trying to be better about doing so (or at least when I'm baking!) — I made this fairly the same (I may have subbed in a handful of cake flour... and almond flour instead of almond meal). I had only 3 eggs so I decreased the other ingredients by 25% as well. I baked for 42-45min to accommodate the smaller bundt. It made a perfect bundt that plopped out of the cake pan immediately upon flip, no prodding needed! And the syrup is divine, although I agree that the cake is good enough on its own. So I shall use it as a drizzle, as I am in the less-sweet camp.
So glad I found this recipe, as I was searching for exactly a lemon olive oil and greek yogurt bundt cake! I used whole milk greek yogurt. I did not have vanilla paste so I used extract. I was surprised by how much lemon juice this called for, but the result is very much worth it. And I wonder how in the world the other recipes get away with less! Thank you!
★★★★★