BEST Bundt Cake Recipe- Lemon Olive Oil Bundt Cake

– 2 cups all-purpose flour – 1 teaspoon baking powder – ¼ teaspoon baking soda – 1 teaspoon sea salt – 1 cup granulated sugar – 3 large eggs room temperature – ¾ cup olive oil – ¼ cup vegetable oil – 1 teaspoon pure vanilla extract – ¾ cup milk I used unsweetened almond milk – 1/2 cup lemon juice – zest from 3 lemons should be about 2 Tablespoons – Confectioner’s sugar optional-for sifting on top


White Scribbled Underline

Cook time: 60 min

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Bundt cake, dessert

prep Time

15 min


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If you're searching for the BEST Bundt cake recipe, you have found it! Lemon Olive Oil Bundt Cake is fluffy, light, and very soft! It is made with olive oil, and plenty of fresh lemon juice and zest. The perfect cake to make for any occasion.

What is the secret for getting a Bundt cake out of the pan? We have baked 100's of Bundt cakes. The secret is to use baking spray. But before you spray your pan, make sure it is super clean.

What are the tips for filling for a Bundt pan? The best way to fill a Bundt pan is to only fill the pan 2/3 full of the cake batter. This will make sure that while the batter rises will baking, it will not overflow.


What is the best size for a Bundt cake pan? 10-inch Bundt pans are the standard size. If you happen to have 9.5 inch pans, most Bundt cake recipes will fit fine.


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