You must be signed in as a member to print this content
Lemon-infused olive oil gives this cake the most beautifully subtle citrus flavor, and almond flour contributes a deliciously moist crumb. This cake is so fitting for springtime, whether it’s an occasion brunch or a Mother’s Day celebration. Don’t skip the white ganache spiked with lemon olive oil too - it's the perfect finish.
Servings
8
Prep Time
20 minutes
Cook Time
50 minutes
Ingredients
- Cooking spray
- 2 cups all-purpose flour, plus more for pan
- 1 cup super fine almond flour
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 4 large eggs, at room temperature
- 1 1/2 cups sugar
- 1 teaspoon lemon zest, from 1 lemon
- 1/3 cup whole milk
-
1 cup lemon infused olive oil
- 1 1/4 cup chopped white chocolate, such as calbaut
- 1/3 cup heavy cream
- 1 tablespoon lemon infused olive oil
- Pinch of kosher salt
For the cake:
For the ganache:
Instructions
- Preheat the oven to 325 degrees F. Grease a 10 to 12 cup Bundt pan with cooking spray or olive oil. Dust the inside with flour and set aside.
- In a large bowl, whisk together the flour, almond flour, baking powder and salt. In a separate medium bowl combine the eggs, sugar and zest. Using a hand held mixer, beat on medium high speed until pale, light and fluffy, about 1 1/2 minutes. Drizzle in the olive oil and milk and continue to beat until combined and fluffy another 30 seconds or so. Add the wet ingredients to the dry ingredients and fold them together until only a few lumps remain. Pour into the prepared Bundt pan and bake until golden brown and a toothpick inserted in the center comes out almost clean with only a few moist crumbs, 40 to 50 minutes. Allow the cake to cool for 10 minutes before inverting it onto a wire rack to cool completely.
- To a medium bowl add the chopped white chocolate. In a small saucepan combine the heavy cream, olive oil and salt and place over medium heat. Warm gently until the mixture begins to bubble around the edges. Pour the hot cream mixture over the chocolate and allow to sit for
- 30 seconds. Whisk until smooth and combine. Cool the ganache for 8 to 10 minutes so it thickens slightly before drizzling over the bundt cake.
Nutrition
Nutrition
- Nutrition Serving Size
- 8
- per serving
- Calories
- 834
Amount/Serving
% Daily Value
- Carbs
- 82 grams
- Protein
- 12 grams
- Fat
- 53 grams
- Saturated Fat
- 13 grams
- Cholestrol
- 111 milligrams
- Sodium
- 352 milligrams
- Fiber
- 2 grams
- Sugar
- 55 grams
Let’s Cook
Unlock this recipe and more than 1,500 others when you join The Membership
Join NowAlready a Member? Click here to login
Sorrento's Lemon Olive Oil IGP
- Discount Price Member
- $16.00
- Regular Price / Regular
- $17.00
- Unit Price
- /per
Sorrento's Lemon Olive Oil IGP
- Discount Price Member
- $16.00
- Regular Price / Regular
- $17.00
- Unit Price
- /per
2 comments
The taste of the cake is wonderful but some people are allergic to almond flour. I am making this for a wedding shower. Can I substitute regular flour for the almond flour.
All I can The lemon olive oil Bundt cake was absolutely delicious my family loved it. Being able to purchase some of the ingredients from your site made all the difference. Thank you so much ❤️