Classic Olive Oil Bundt Cake

November 2, 2018



Recipe excerpted from Italy © 2017, Emily Lycopolus. Recipe and

 images by DL Acken, reprinted with the permission of  TouchWood



Bundt cakes are not only beautiful but also dense and rich and using

olive oil takes them to a whole new level. This cake is incredibly

versatile—I’ll fold in fresh raspberries in summer, diced crystalized

ginger in fall, cranberries at Christmas or for a winter treat, or just

keep it classically delicious on its own.


If you want something smaller, halve the recipe and bake it for 45

minutes in a 9-inch round pan.


Classic Olive Oil Bundt Cake

Makes One 10–inch  Cake


4 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp sea salt

6 eggs

2 cups granulated sugar

1 cup Blood Orange olive oil

or Mandarin Orange infused olive oil

2 cups 2% milk


Preparation Preheat the oven to 350°F.


Lightly grease a Bundt pan with some olive oil, and sprinkle in

some flour to dust the pan evenly. Set aside.


In a large mixing bowl, whisk together the flour, baking powder,

baking soda, and salt. In a separate bowl, whisk the eggs with the

sugar to form a fluffy, creamy-colored mixture. Continue to whisk

while you drizzle in the olive oil.


Whisk until fully combined. Mixing well after each addition, add

one-third of the flour mixture, then 1 cup of milk, half of the

remaining flour, the remaining 1 cup milk, and then the remaining

flour. Beat until fluffy, creamy, and fully combined.


Pour the batter into the prepared pan, and tap the pan gently on

the counter to ensure the batter is level and even and to remove

any air pockets.


Bake until the cake has risen and is golden on top, and a toothpick

inserted in the center comes out with a few soft crumbs but no

batter on it, 1 hour and 15 minutes. Remove the cake from the oven

and immediately run a knife around the outside to loosen the edges.


Let it sit in the pan on a wire rack for 2–3 minutes, then invert onto

a serving plate. Let cool completely before drizzling with a simple

glaze of your choice or a dusting of icing sugar.


This can be stored in an airtight container at room temperature for

up to 5 days.


For more of Emily's Italy recipes click HERE




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