Best 3 Almond Olive Oil Lemon Bundt Cake Recipes

Indulge in a symphony of flavors with ourAlmond Olive Oil Lemon Bundt Cake, a culinary masterpiece that tantalizes taste buds with every bite. This moist and fluffy cake is infused with the vibrant zest of lemon, complemented by the nutty richness of almonds and the delicate fruitiness of olive oil. As you savor each slice, the citrusy glaze adds a burst of refreshing sweetness, creating a delightful balance of flavors that will leave you craving more.

Our curated collection of recipes offers variations to suit every palate. For those who prefer a classic treat, ourTraditional Lemon Bundt Cakeremains a timeless favorite, boasting a moist crumb and a zesty lemon glaze. If you're seeking a gluten-free option, ourGluten-Free Lemon Bundt Cakeseems like a fantastic choice, offering a delectable texture and vibrant lemon flavor without compromising on taste.

For those with a sweet tooth, ourLemon Blueberry Bundt Cakeis a delightful indulgence, combining the tangy sweetness of blueberries with the bright citrus notes of lemon. For a decadent treat, ourLemon Raspberry Bundt Cakeoffers a delightful combination of tart raspberries and tangy lemon, creating a luscious and flavorful experience.

With step-by-step instructions and helpful tips, our recipes ensure that you can effortlessly create these delightful cakes in the comfort of your own kitchen. Gather your ingredients, preheat your oven, and embark on a culinary journey that will fill your home with the irresistible aroma of freshly baked goodness.

Check out the recipes below so you can choose the best recipe for yourself!

ALMOND OLIVE OIL BUNDT CAKE

Almond Olive Oil Bundt Cake image

Provided by Food Network Kitchen

Categories dessert

Time 2h

Yield 12 servings

Number Of Ingredients 13

Ingredients

1 cup extra-virgin olive oil, plus more for the pan
2 1/2 cups all-purpose flour, plus more for dusting
3/4 cup almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups granulated sugar
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/2 cup unsweetened almond milk
2 cups confectioners' sugar
2 to 3 tablespoons milk
Pomegranate seeds and chopped toasted almonds, for topping

Steps:

Make the cake: Preheat the oven to 325 degrees F. Brush a 10- to 12-cup Bundt pan with olive oil; dust with flour and tap out the excess. Whisk the all-purpose flour, almond flour, baking powder and salt in a medium bowl; set aside.
Combine the granulated sugar and eggs in a large bowl; beat with a mixer on medium-high speed until thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and slowly beat in the olive oil until the batter is smooth. Beat in the vanilla and almond extracts. Reduce the mixer speed to low; beat in the flour mixture in two additions, alternating with the almond milk, until just combined.
Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the middle comes out with a few moist crumbs, 50 to 60 minutes. Transfer to a rack and let cool 15 minutes in the pan. Loosen with an offset spatula, then invert onto the rack to cool completely.
Make the glaze: Whisk the confectioners' sugar and 2 tablespoons milk in a bowl until smooth; stir in the remaining 1 tablespoon milk if the glaze is too thick. Spoon the glaze over the cake, letting it drip down the sides. Sprinkle with pomegranate seeds and chopped almonds. Let the glaze set, about 20 minutes.

ALMOND CITRUS OLIVE OIL CAKE

Almond Citrus Olive Oil Cake image

Provided by Giada De Laurentiis

Categories dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs
2 teaspoons orange zest
2 teaspoons lemon zest
1/4 cup whole milk
3/4 cup extra-virgin olive oil
2/3 cup sliced almonds, toasted, coarsely crumbled
Powdered sugar, for sifting
2 tablespoons grated orange peel
3/4 teaspoon orange blossom water, optional
3 oranges, segmented
2 pink grapefruits, segmented

Steps:

To make the cake: Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Stir in the almonds. Transfer the batter to the prepared pan. Place cake pan on baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes. Transfer to a rack and cool for 15 minutes. Remove cake and place on serving platter, top side up. Sift powdered sugar over the cake.
To make the citrus compote: Stir the orange peel, blossom water, and 2 tablespoons of accumulated juices from the segmented fruit in a small bowl to blend. Arrange the orange and grapefruit segments decoratively in a wide shallow bowl. Pour the blossom water mixture over. Cover and let stand 15 minutes for the flavors to blend.
Cut the cake into wedges and spoon the citrus compote alongside.

ALMOND CAKE

Almond Cake image

This moist and fragrant cake from Molly Wizenberg, the author of the popular food blog Orangette, calls for a whole orange and lemon, almonds and olive oil. It does require a little effort and the use of some equipment - a food processor and a mixer - but the ingredient list is short, and once you've boiled and puréed the citrus and ground the almonds, the whole thing comes together in a snap. It's excellent on its own, but we also like it with poached pears or grilled figs.

Provided by Mark Bittman and Sam Sifton

Categories cakes, dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 small to medium orange
1 lemon
6 ounces raw almonds
1 cup all-purpose flour
1 tablespoon baking powder
4 eggs
1/2 teaspoon salt
1 1/2 cups sugar
2/3 cup olive oil
Confectioners' sugar

Steps:

Place the orange and the lemon in a saucepan, and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 30 minutes. Drain and cool.
Heat the oven to 325 degrees, and set a rack in the middle position. Bake the almonds 10 to 15 minutes. Set aside to cool completely. When the almonds are cool, pulse them in a food processor until ground.
Set oven to 350 degrees, and grease a 9-inch springform pan.
When the citrus is cool, cut the lemon in half, and discard the pulp and seeds. Cut the orange in half, and discard seeds. Put the fruits in the food processor and process almost to a paste.
In a small bowl, whisk the flour and baking powder. Combine eggs and salt. Beat until foamy. Beat in the sugar. Fold in the flour mixture. Add the citrus, almonds and olive oil, and beat on low speed until incorporated. Pour the batter into the pan, and bake for about 1 hour. Let cool for 10 minutes, unmold and dust with confectioners' sugar.

Nutrition Facts : @context http, Calories 532, UnsaturatedFat 26 grams, Carbohydrate 59 grams, Fat 31 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 313 milligrams, Sugar 42 grams, TransFat 0 grams

Tips:

Use a bundt pan with a capacity of 10 cups or more to ensure that the cake bakes evenly and doesn't overflow.
Make sure the butter, eggs, and buttermilk are at room temperature before you start baking. This will help the ingredients mix together more easily and create a smooth batter.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean. This usually takes about 45-50 minutes, but it can vary depending on your oven.
Let the cake cool completely before glazing it. This will help the glaze set properly.

Conclusion:

This almond olive oil lemon bundt cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a beautiful golden crust. The lemon glaze adds a bright and citrusy flavor that perfectly complements the almond and olive oil. This cake is sure to be a hit with your family and friends!