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.
Viviane’s tip
- 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.
Hi Viviane,
What brand olive oil do you use for making this bundt ? I want to make this for Xmas eve and New Years lunch party.
Thank You for posting/sharing delicious recipes!
Celine! I am sorry for the late reply… the holidays were very busy on my end! I use a California olive oil for this cake (because I have a great producer right around the corner from where I live), but any good quality olive oil will do. I hope your cake turned out perfect. Happy New Year to you and yours!
Dear Viviane,
Lovely and inspiring. Delicate and beautiful…I’ve not tried an olive oil cake but with your stunning creation and the other reviews I think I might. Perfect for the season.
Thank you so much… It’s rare for me to meet another Vivian, even if the spelling is not the same! Enjoy this cake!
Pure delight, Viviane! So glad to have found your site. Elegant and refined but so well explained that I feel that I can attempt these recipes with a measure of confidence that I will succeed. Hugs to you and Marc.
Vivian – Sooo excited about making this for Passover dinner this Saturday. It’s a perfect finish. Will let you know…
Think of you and Marc all the time. Love, Lynne
Lynne, I am delighted to hear this news. Do let me know how it turned out… Wishing you and Jeff a beautiful and delicious Passover!
I really got to get a more modern bundt cake pan, just love your recipe. I am a fan of olive oil cakes so this must be great, plus the lemon and thyme are perfect additions.
Thank you so much, Evelyne! I love how dramatic this Bundt cake pan looks too… So fun!
I love that Bundt pan shape! The candied Meyer lemon peel sounds so good in the cake. What a beauty for looks and flavor!
Thank you, Lisa!
What an awesome looking cake! love all of the citrus and the use of olive oil has me quite curious on the flavor.
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I adore citrus desserts! The combination of the gorgeous cake paired with the citrus fruit is just fabulous!
Oh… thank you, Deb! I must say I’m with you about citrus desserts – they’re irresistible!
wow…that’s a beauty, Viviane. The cake has such a light and smooth texture. Excellent!
Thank you, Angie!