Lemon Olive Oil Bundt Cake
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Lemon Olive Oil Bundt Cake

Fun way to play with olive oil and vinegar

I love a one-pan cake, and this lemon olive oil bundt cake with a strawberry balsamic glaze is the perfect dessert for your holiday table or brunch! I love using olive oil in cake for enhanced flavor and the lemon olive oil from Vom Fass is the perfect addition to this cake. I topped it with a strawberry balsamic compote and a lemon glaze for a fun and delicious take on a lemon bundt cake. This lemon olive oil bundt cake is a great addition to your holiday table, or anytime you need a quick and easy , and beautiful dessert.

Ingredient List

Olive Oil Bundt Cake

  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 4 large eggs
  • 1 3/4 cups granulated sugar
  • 1 cup sour cream
  • 1/3 cup Vom Fass Lemon Olive Oil
  • 1/3 regular Olive oil
  • 1 1/2 tsp vanilla extract
  • 1 tbsp lemon zest


  • 6 tbsp melted butter
  • 2 cups powdered sugar
  • juice of 1/2 lemon


  • 1 cup fresh strawberries, in half
  • squeeze of lemon juice
  • 2 tbsp water
  • 2 tbsp sugar
  • 1 tsp, plus more Vom Fass maletti balsamic vinegar

Lemon Olive Oil Bundt Cake


Preheat the oven to 350F.

Grease the inside of a 10-inch bundt pan with olive-oil or olive oil spray. Add a tablespoon of granulated sugar. Tilt and rotate the pan to evenly distribute the sugar in the bottom and sides of the greased pan. Tap out any excess sugar.

In a bowl, whisk together the flour, baking powder, salt, and sift.

With an electric mixer beat the eggs until they are pale and light. Slowly pour in the sugar while beating. Add in the sour cream, olive-oil, and vanilla and add to egg and sugar mix until incorporated.

Add the flour to the wet ingredients, beating after each addition, scraping down the bowl a couple times in the process.

Bake in the center of the oven for 45-50 minutes until a cake tester or wooden skewer inserted into the middle of the cake comes out clean. Allow to cool for 10 minutes and then carefully invert onto a cooling rack to cool 15 minutes before glazing.

Olive oil cake

Lemon Olive Oil Bundt cake

For the glaze:

Melt the butter in a bowl in the microwave. Stir in sifted powdered sugar until its well blended and a thick, syrupy consistency. Add lemon juice and taste. Brush on still warm cake (but cooled a bit) and let it drip down sides.

For the topping:

Cook strawberries, water, sugar and lemon, covered, over low-medium heat until softened slightly. Add a tsp of balsamic. Crush fruit gently with a fork to release moisture. Spoon over cake when ready to serve.


Drizzle with additional balsamic