Olive Oil Bundt with Blood Orange Glaze

olive oil Bundt with blood orange glaze

We borrowed this recipe from Brooke of Female Foodie because it is so light and soft and delicious and we wanted to see exactly how this recipe would bake up in a Bundt loaf pan. We didn’t make any adjustments to her recipe aside from the blood orange glaze, and so we had a little batter leftover that we poured into some of our mini Bundt pans as well. This olive oil Bundt cake with blood orange glaze didn’t have the most detailed relief from the pan, but it was incredibly moist (thanks to the olive oil) and oh so delicious. 

One of the biggest differences we noticed was that the cake batter wasn’t nearly as thick as some of our other recipes. And when it baked up, it was nice and airy, but the bubbles trapped on the surface of the cake made it hard to see the pattern of the Bundt pan once it was done. Which was a shame, because we picked the perfect citrus blossom loaf pan for this recipe. Just goes to show, that if you want those detailed edges on your cake–you really do need a thicker batter.

The method for this recipe is pretty simple. Just combine the ingredients in a stand mixer, and pour them into a prepared loaf pan. But one more big surprise on this cake was the bake time. Again, we probably owe it to the olive oil, but even in the smaller loaf pan this cake took longer than expected to finish baking. So make sure to set your time and do your checks every five minutes until your cake is done. Because the longer cook time might surprise you.

olive oil Bundt with blood orange

All in all, the olive oil Bundt cake with blood orange glaze was a big hit. So many people loved the light flavor of the cake with the slight tang of the blood orange. In hindsight, we would have made our batter a little thicker, and the same with the glaze to really show off the pan and the contrast of color. But still, this cake was delectable and we can’t wait for you to try it!

blood orange Bundt cake

Olive Oil Bundt Cake with Blood Orange Glaze

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By Brooke of Female Foodie
Prep Time: 15 minutes


  • For the cake
  • 1 ½ cups extra virgin olive oil
  • 3 large eggs, room temperature
  • 1 ¼ cups whole milk
  • zest and juice of 1 large lemon
  • zest of 1 medium or large blood orange
  • 1 ½ cups sugar
  • 2 cups all-purpose flour
  • 1 tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • For the glaze
  • 1 cup powdered sugar
  • 2 Tbsp blood orange juice



Preheat oven to 325℉.


In a stand mixer using the whisk attachment, combine the olive oil and eggs until smooth. Add the milk, lemon juice, lemon zest, orange zest, and sugar and combine again until smooth.


Add the flour, salt, baking powder, and baking soda to the olive oil mixture all at once, and combine, still with your whisk attachment, until ingredients are just barely incorporated. Do not overmix. Remove bowl from stand mixer and use a spatula to scrape the bottom of the bowl and make sure all ingredients are incorporated.


Prepare loaf pan with Baker's Joy. Pour the batter into the prepared pan, and bake in the oven for 60-65 minutes. The cake will be done when a toothpick inserted in the middle comes out clean or with a few moist crumbs attached. If the toothpick is wet in the center, continue baking for 5-minute increments until done. Allow the cake to cool completely before glazing or frosting.


For the glaze simply use a hand mixer to combine the powdered sugar and blood orange juice. Add more powdered sugar until you reach the consistency you want. Then pour over the Bundt.

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