Best 3 Almond Olive Oil Lemon Bundt Cake Recipes

ALMOND CITRUS OLIVE OIL CAKE

Steps:

• To make the cake: Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Stir in the almonds. Transfer the batter to the prepared pan. Place cake pan on baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes. Transfer to a rack and cool for 15 minutes. Remove cake and place on serving platter, top side up. Sift powdered sugar over the cake.
• To make the citrus compote: Stir the orange peel, blossom water, and 2 tablespoons of accumulated juices from the segmented fruit in a small bowl to blend. Arrange the orange and grapefruit segments decoratively in a wide shallow bowl. Pour the blossom water mixture over. Cover and let stand 15 minutes for the flavors to blend.
• Cut the cake into wedges and spoon the citrus compote alongside.

LEMON-OLIVE OIL CAKE

Steps:

• Cake: Preheat oven to 350 degrees. Brush a 9-inch springform pan with oil and line bottom with a parchment round; brush parchment.
• Whisk together flour, baking powder, salt, and lemon zest to thoroughly combine. In the bowl of a mixer fitted with the whisk attachment, beat egg whites over medium-low until foamy. Increase speed to medium-high; slowly add 1/3 cup granulated sugar, beating just until whites hold soft peaks, 3 to 4 minutes. In another large bowl, beat egg yolks with remaining 3/4 cup granulated sugar on medium-high speed until thick, pale, and tripled in volume, 2 to 3 minutes. Slowly beat in oil, then lemon juice to combine (mixture may appear curdled). Stir in flour mixture just to combine. Gently stir one-third of egg-white mixture into yolk mixture to lighten. Then gently fold in remaining egg-white mixture until no streaks of white remain (do not overmix). Transfer batter to prepared pan; gently smooth top with a spatula.
• Bake until cake is golden brown on top and springs back when lightly pressed, 45 to 55 minutes. Transfer to a wire rack; let cool 15 minutes. Run a knife between sides of cake and pan to loosen. Remove sides of pan; let cool completely.
• Berries and Cream: Meanwhile, stir together berries, 2 tablespoons granulated sugar, and lemon juice in a bowl. Let stand at least 30 minutes and up to 2 hours. In another bowl, whisk cream until thick and silky but not holding peaks. Add mascarpone and remaining 2 tablespoons granulated sugar. Whisk just until soft peaks form.
• Dust top of cake generously with confectioners' sugar. Serve with macerated berries and whipped mascarpone cream. Cake can be made ahead and stored in an airtight container at room temperature up to 2 days.

LEMON OLIVE OIL CAKE

Steps:

• Preheat oven to 350°. Line a greased 8-in. round baking pan with parchment. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thickened. Gradually beat in oil. Beat in milk, lemon zest and lemon juice., In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted near the center comes out clean, 30-35 minutes. Cool in pan 15 minutes before removing to a wire rack; remove parchment. Cool completely. Dust with confectioners' sugar.