Olive Oil & Meyer Lemon Bundt Cake - Dairy Free
Cook Together, Eat Cake Together!
I thought about it a lot the week before. I wanted to make a rich, two-layer chocolate cake with chocolate filling and chocolate buttercream frosting. Yum. But it was my birthday and I also kind of wanted to kick back and enjoy the day.
Why was I making my own birthday dessert, you ask? It’s hard to find a truly good, dairy free cake at a bakery. I also really wanted something homemade. It was blog day with Rebel, so we’d be baking and writing content anyway. And, yes, it’s ok to make your own birthday cake.
When I woke up on my birthday, I had a new thought: Meyer lemons. I wanted a lemon cake. How about olive oil and lemon? For a long time I’d also been interested in making an olive oil Bundt cake. The combination sounded perfect, plus…no icing. So I searched a bunch of recipes and threw together the best of the ingredients, including Meyer lemons. What a delicious treat.
We had a fun day — lunch with Rebel, some fun shopping for holiday decor, good blogging time, and dinner out with the family. Afterward, we all enjoyed homemade cake.
One more thing, be sure to loosen the cake completely before turning it out on the serving plate. I was in too big a hurry to get to dinner so our cake wasn’t perfect looking, but it tasted just as I’d hoped.
~Lee
We’d love to hear from you if you try this cake or have any questions.
Olive Oil, Meyer Lemon Bundt Cake - Dairy Free
ingredients:
- 5 large eggs
- 1 1/2 cups sugar or superfine (Baker's) sugar
- 2/3 cup extra virgin olive oil (good quality)
- 1 teaspoon vanilla
- 2 tablespoons lemon zest, preferably Meyer lemon, from about 2 lemons
- 2 1/2 cups unbleached cake flour
- 3/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 cup dairy free yogurt, such as coconut milk yogurt
- 1/4 cup fresh lemon juice, preferably Meyer lemon, from about 3 lemons
instructions:
How to cook Olive Oil, Meyer Lemon Bundt Cake - Dairy Free
- Preheat oven to 325°.
- Grease a standard 10-12 cup Bundt pan. Lightly flour the bottom of the pan, tap the pan to distribute the flour evenly, and upturn it and tap to remove excess flour.
- In the large mixing bowl of a stand mixer, beat together the eggs and sugar until very light and pale yellow, about 3 minutes. In a slow steady stream, add the olive oil until fully combined. Beat in the vanilla and lemon zest.
- In a medium bowl, whisk together the flour, salt and baking powder.
- In a small bowl, stir the yogurt and lemon juice together.
- On low speed, add the dry ingredients to the mixing bowl, alternating with the yogurt mixture. Mix until just combined. Remove from the mixer and finish stirring -- just a few times with a spatula -- to be sure all the ingredients are incorporated.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45 to 50 minutes until a toothpick inserted in the center comes out clean, the top springs back when touched, and the edges begin to pull away from the pan.
- Remove the cake to a cooling rack. Let cool 10 minutes. Run the dull edge of a table knife (so as not to scratch your pan) along the edges. Shake the pan until the bottom edges of the cake release. Cover the top of the Bundt pan with a serving plate and invert the cake onto the plate.
- Let cool completely and sift powdered sugar over the top before serving.
NOTES:
Be sure to measure the lemon zest and lemon juice. For more lemon flavor and a moister cake, use an additional 1-2 tablespoons lemon juice. Cake keeps several days if tightly covered and refrigerated.
