Lemon Olive Oil Bundt Cakes
Lemon and olive oil is a winning combo in any dish, so naturally it makes a delicious cake. And I absolutely love citrus desserts – I’ve made an upside down blood orange cake, a lemon almond cake, a peels included mandarin cake, a lemon spiked shortbread and more.
And today we have these beautiful lemon olive oil bundt cakes.
The use of olive oil as the fat here leads to a beautiful light nuttiness, and I’ve added the zest of two lemons simply because if I’m having lemon cake, it should taste lemony!
If you don’t have a bundt tin, you can make these in a muffin tin (it’s just as delicious). If you are using a bundt tin, I highly recommend a silicone one as it is so much easier to get the cakes out without risking any disappointing breakage.
Lemon Olive Oil Bundt Cakes
A light and fresh citrus cake made even better with the use of olive oil for a beautifully tasty dessert.
Serves:
6
Prep time:
20 minutes
Cook time:
18 minutes
INGREDIENTS
- 3 eggs, at room temperature
- ½ cup erythritol based sweetener*
- ⅓ cup extra virgin olive oil
- 2 lemons, zested and juice of one
- 1½ cups (150g) blanched almond meal
- 2 tbsp coconut flour
- 2 tsp baking powder
- ⅛ tsp sea salt
- Fresh rosemary, for garnish
METHOD
- Preheat the oven to 180ºC and lightly grease a mini bundt cake tin or a cupcake tin. For the best results, use any silicone mold.
- In a medium bowl, whisk together eggs, erythritol, olive oil, lemon juice and zest. Remember you want the zest of two lemons, and the juice of just one. Set aside.
- In another bowl, combine the almond meal, coconut flour, baking powder and salt.
- Add the almond meal mixture to the wet mixture in two batches and fold to combine well.
- Grease a mini bundt mold with olive oil and pour the mixture in, being careful not to overfill as the mixture will rise in the oven.
- Bake for 16– 18 minutes i f using a bundt tin*, or until the surface is slightly golden and a skewer inserted comes out clean.
- Leave to cool for 20 minutes before carefully turning out and letting cool on a wire rack. When ready, garnish with extra lemon slices and fresh rosemary.
Notes
- If you are using a muffin or cupcake tin, bake for 25 minutes.
- *Look for Lakanto Classic or Whole Earth Sweetener
- Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”. Read more about what erythritol is here, including my product recommendations. The use of erythritol in this recipe is what makes it low-carb and/or keto friendly. Read more about sugar and my philosophy here.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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