King Arthur Lemon Bundt Cake
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California Olive Oil Bundt Cake

This recipe comes from the food kitchens of King Arthur.  I have simply substituted Gourmet Living's extra virgin olive oil from California to showcase our great olive oils.  
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Author: King Arthur


  • 5 large eggs
  • 1 1/2 cups 10 1/2 ounces of sugar
  • 2/3 cup extra virgin olive oil roughly 4 5/8 ounces
  • 1 1/2 tsp almond extract
  • 1 tsp pure vanilla extract
  • 3/4 cup 2 5/8 ounces almond flour
  • 1 3/4 cups Unbleached Cake Flour approximately 7 1/4 ounces King Arthur
  • 3/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1/2 cup milk approximately 4 ounces


  • Preheat the oven to 325° F.   Grease a 10- 12-cup Bundt Pan
  • In a large mixing bowl, beat together the eggs and sugar until very light and pale yellow, about 3 minutes.  Add Gourmet Living's extra virgin California olive oil and extracts and beat until incorporated
  • In a separate bowl combine the flours, salt and baking powder
  • Add the dry ingredients to the liquid mixture alternately with the milk, starting and ending with the dry ingredients.  Stir until smooth.
  • Pour the batter into the prepared pan.
  • Bake the cake for 45 to 50 minutes, until a tester inserted in the center comes out clean, and the edges pull away from the pan
  • Remove the cake from the oven and place it on a rack to cook.  Turn it out of the pan onto a rack after about 10 minutes to cool completely.


Note:  The recipe calls for 1/2 tsp - but we like a more pronounced almond taste