OLIVE OIL BUNDT CAKE | LEMON HONEY GLAZE

One taste of this olive oil bundt cake and you'll be hooked. This Italian dessert or breakfast Ciambella is made with olive oil, greek yogurt, lemon juice and zest, and is topped with a lemon honey glaze.

Ingredient 

– 1 1/2 cups all-purpose flour – 1 teaspoon baking powder – 1/4 teaspoon salt – 1 cup granulated sugar – 3 large egg – 1/2 cup extra-virgin olive oil – 1/2 cup milk – Zest of 1 lemon Lemon Honey Glaze: – 1/4 cup honey – Juice of 1 lemon

Direction

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1

Preheat oven to 350°F (175°C) and grease a Bundt pan. 

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2

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

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3

In another bowl, beat sugar, eggs, olive oil, milk, and lemon zest until smooth. 

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4

Gradually add dry ingredients to wet, mixing until just combined. 

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5

 Pour batter into the prepared Bundt pan and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let it cool for 10 minutes, then transfer to a wire rack to cool completely.For the glaze, heat honey and lemon juice in a small saucepan over low heat until combined. Drizzle over the cooled cake. Enjoy!

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CANNOLI POUND CAKE 

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