Who doesn’t love the look of a Bundt cake? They’re so dramatic and elegant that they make your mouth water in an instant! But this Bundt cake is not just about its looks. It delivers on flavor too… in spades!
The best Bundt cake you’ve ever had, with no butter or cream!
Here, extra virgin olive oil is used instead of butter and cream, lending subtle grassy aromas to the cake – aromas intensified by a dash of fresh thyme added to the batter. To complement these earthy flavors, a drizzle of fresh Meyer lemon juice and candied Meyer lemon peels are added. The cake is incredibly moist and light, and packed with the essence of fresh green olives and lemons. A vibrant citrus compote, served on the side, completes the package.
Serve this gorgeous lemon Bundt cake whenever you want to wow a crowd
This Bundt cake is ideal for a holiday meal or a special occasion, and it will definitely serve a crowd – twelve portions with plenty left over for seconds!
Food & wine pairing: Limoncello Bellini with Meyer lemon Bundt cake
My limoncello Bellini is just the libation to serve with this stunning dessert!
Meyer lemon Bundt cake with olive oil and thyme – served with a citrus compote
makes 1 large cake or 12 servings
active time: 45 min
For the cake
- 2 3/4 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 8 extra large eggs – at room temperature
- 1 1/2 cups organic sugar
- 1/4 cup fresh Meyer lemon juice (or fresh regular lemon juice)
- 1 cup extra virgin olive oil (see Viviane’s tip)
- 1 tablespoon finely chopped fresh thyme
- 6 oz (170 g) candied Meyer lemon peels (or regular candied lemon peels) – cut in 1/4″ pieces (1 cup)
For the citrus compote
- 2 cara cara or Valencia oranges
- 2 blood oranges
- 2 tangelos or tangerines
- 1/3 cup fresh lemon juice
- 1/3 cup fresh orange juice
- 2/3 cup organic sugar
- powdered sugar as garnish
- 10-cup-capacity non-stick Bundt cake pan – buttered and floured
- Preheat oven to 350ºF (180ºC).
- Step 1: Place the flour, baking powder and salt in a medium bowl. Stir well and set aside.
- Step 2: Place the eggs in the bowl of an electric mixer. Beat at high speed until frothy. Slowly add the sugar and continue beating until pale and thick, about 4 to 5 minutes. Reduce speed to medium, slowly add the lemon juice and olive oil and continue beating until well incorporated. Add the thyme and beat until well incorporated. Fold half the flour mixture into the egg mixture until just incorporated. Add the balance of the flour mixture and the candied lemon peels and fold until just incorporated. Pour batter into the prepared mold and bake for 50 to 60 minutes until risen and a toothpick inserted in the center comes out clean. Remove from oven and let cool before unmolding.
- Step 3: While the cake is baking, make the compote. Peel the citrus fruits down to their flesh. Quarter each fruit, slice the central core off and remove the membrane around each slice. Place the slices in a medium bowl and refrigerate. Place the lemon and orange juices in a small heavy-bottomed saucepan. Add the sugar and bring to a boil, stirring occasionally so the sugar dissolves. Once boiling, reduce the heat and fast-simmer for 1 minute only. Transfer to a bowl and let cool to room temperature. Drizzle the syrup over the citrus slices and refrigerate for a minimum of 30 minutes, up to 1 day.
- Step 4: Unmold the cake and dust with the powdered sugar. Serve each slice with a spoonful of the citrus compote.
- Cook’s note: Although the cake is best eaten the day it is made, it can be stored at room temperature for up to 2 days.
- I recommend using an olive oil made with either Picholine or Arbequina olives. Fruity, slightly sweet and buttery, with fresh-cut grass aromas, these oils won’t overwhelm the delicate flavors of the cake.