Lemon Olive Oil Bundt Cake (and giveaway winner announced!)

I love bundt cakes – that is probably evident due to the fact that this is my third bundt cake recipe on this blog already (out of only five cake recipes – one of which is a cupcake recipe…yikes!). Click here for my orange sour cream bundt cake and here for my chocolate bundt cake.

But they just look so much more appetizing in that perfect round shape, and you can get so many more servings out of a bundt cake, so they’re better for you, right? Smaller portions and all…?

Meh, I tried.

Copyright to The Guiltless Life

Either way, this is a delicious cake to serve at a spring/summer party. Just look at it! Plus there is something unexpected and surprising about olive oil combined with lemon juice that makes this cake extra special.

I took this one to my church’s potluck recently (with these Rice Krispie treats for the kids) and it was a hit. That’s why there’s no photos of the inside though, sadly. I couldn’t massacre it before I served it – as much as I wanted to!

Now confession time – the white icing you see here has sugar. I made it the way my mom taught me when I was a kid – a traditional lemon glaze that is simply lemon juice mixed with icing sugar until you reach the desired consistency.

Copyright to The Guiltless Life

However, I really just did this to make it look prettier. Underneath I had already put a clear agave nectar-sweetened glaze that tasted just perfect on its own. So my fellow sugar-avoiders, just use that glaze instead! You won’t be able to see it, so the cake will look plain, but you can decorate it with some lemon wedges and sprinkle some more lemon zest on top and it will look beautiful in its simplicity, okay? 🙂

Glad we got that confession out of the way.

Now quickly onto revealing last Friday’s food scale giveaway winner:

Congrats Debbi!

Send me an email (to theguiltlesslife@gmail.com) with your full name, phone number and mailing address and I will get Slimkicker to send over your digital food scale asap!

Now…here’s your recipe!

Lemon Olive Oil Bundt Cake

INGREDIENTS (serves about 14 slices):

3 cups flour of choice
1 1/2 cups stevia baking formula (I used NuNaturals MoreFiber Baking Blend)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup melted coconut oil
1/2 cup olive oil
1 cup unsweetened almond milk + 1 tbsp white vinegar, mixed and left to sit for 2-3 minutes
4 eggs
1/4 cup lemon zest
Zest of one lemon

For glaze:
1 cup agave nectar
Juice of 2 lemons

DIRECTIONS:

1. Preheat oven to 350 F. Combine flour, stevia baking formula, baking powder, baking soda and salt in a large mixing bowl.

2. In a smaller bowl, mix oils with milk. Whisk in eggs.

3. Add lemon zest and juice to the wet ingredients and mix. Then pour wet ingredients into dry in the larger mixing bowl and stir until just combined.

4. Pour into a lightly greased bundt cake tin sprinkled with flour.

5. Bake for 40 minutes or until springy to the touch. Insert a toothpick or skewer and make sure it comes out clean to ensure it is cooked throughout.

6. In a small saucepan, combine agave nectar and lemon juice to create glaze. Heat slowly, over a low heat, whisking constantly. When glaze has thinned out slightly, remove from heat and pour over bundt cake. Enjoy!

Nutritional information is per slice (before glaze):

Nutritional information courtesy of caloriecount.about.com

Copyright to The Guiltless Life

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Comments

  1. Congrats to the winner! And yummm great recipe Anne! I made a bundt cake recently, a lemon poppy seed with a sweet vanilla icing (classic if you ask me), and I love them too! I shall be trying this one in time 🙂

  2. What a refreshing cake! Totally perfect for summer! 😀

  3. Congrats to the winner!!

    Mmmmm that cake looks so good, Anna! I avoid sugar for the most part, but I’m okay with it in a little icing 😀 It’s so pretty! I need a bundt cake pan…I was looking at one in the store the other day, haha.

    btw, how are your eyes doing? are they totally healed? do you feel like your surgery was worth it? I’ve been meaning to ask for awhile 🙂 hope all is well!

    • They’re totally healed! Vision still isn’t perfect but I don’t notice it being an issue in my daily life – I still have the computer font blown up pretty large though and I just had my 4-week post-surgery check-up on Friday and I couldn’t see the lowest line on the board but I could see the top line on the smallest font board, if that makes sense? So they check me again in August and then again 6 months after the operation, in October, and by then the vision should have fully stabilized. It takes a while with PRK! I am still planning on doing that blog post on it so I’m working on it! Hopefully next week?? xx

      • Oh, I didn’t realize recovery takes so long! That’s good to hear it’s coming along, though, & that your vision isn’t an issue. Good to know it should heal completely, too. Thanks for sharing! Looking forward to your blog post, but no rush! Whenever you get to it. xox

      • It does take a while with PRK, but not with LASIK. So if you’re eligible for LASIK you’re pretty much done within 48 hours! My vision was too poor to go with LASIK sadly!

  4. This looks amazing! Can’t wait to try it!

  5. Sam @ Fit for my Fork says:

    Absolutely gorgeous Anna! I love bundt cakes too. They’re prettier than normal round cakes 😉

  6. Sounds delicious! My dad LOVES anything lemon, almost as much as he loves dessert…..this might have to be his Father’s Day dessert!

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