Moist Olive Oil Orange Bundt Cake

Nothing says spring quite like citrus. As soon as the days start getting a little longer and the weather softens, I find myself reaching for oranges, lemons, and limes every chance I get. Their brightness feels like sunshine you can taste, and this Olive Oil Orange Bundt Cake is exactly that—sunshine in dessert form.

This cake is full of fresh citrus flavor, thanks to freshly squeezed orange and lemon juice, fragrant orange zest, and the most irresistible homemade orange syrup drizzled over the top. Every slice is moist, tender, and bursting with that vibrant, zesty flavor that reminds me of springtime celebrations, Easter brunches, and family gatherings around the table.

What makes this cake extra special is the olive oil. It gives the crumb a unique depth—soft, rich, and ever so slightly earthy—which pairs beautifully with the citrus. It’s the kind of cake that looks stunning on the table, but it’s secretly very simple to make. And once you add a topping of candied orange slices and that glossy orange syrup, it transforms into something truly show-stopping.

If I’m honest, this might just be my favorite bundt cake recipe so far. I grew up loving citrus-flavored desserts because they always felt so refreshing after a heavy meal, and that’s exactly what this Bundt cake delivers: light, bright, and full of flavor.

If you’re looking for a dessert to celebrate spring—or just to bring a little sunshine into your week—this cake is the perfect place to start.

Olive Oil Orange Bundt Cake Recipe

Bundt Cake Ingredients:

• 2 ½ cups all-purpose flour
• ½ cup unsalted butter, softened
• 1 cup sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1–2 tablespoons orange zest
• 1 teaspoon sea salt
• ¾ cup extra virgin olive oil
• 3 large eggs, room temperature
• 1 tablespoon freshly squeezed orange juice
• 1 teaspoon freshly squeezed lemon juice (or lemon extract)
• A few drops orange extract (optional)
• ½ cup milk, room temperature

Orange Syrup Ingredients:

• 1 cup powdered sugar, sifted
• Juice of ½ an orange, freshly squeezed

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Method

1. Preheat the oven to 375°F. Grease and flour a Bundt pan, making sure to get every little nook and cranny.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, orange zest, and salt.
3. In a large mixing bowl, beat the butter and sugar until light and fluffy, about 2–3 minutes.
4. Add in the eggs one at a time, mixing well after each. Stir in the orange juice, lemon juice, olive oil, and orange extract (if using).
5. Pour in the milk, then slowly mix in the dry ingredients until the batter is smooth.
6. Transfer the batter to the prepared Bundt pan and bake for 45 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for at least 1–2 hours before carefully inverting it onto a plate.
8. While the cake cools, make the syrup: in a small saucepan over medium-low heat, whisk together the powdered sugar and orange juice until smooth, about 5 minutes. Remove from heat and let cool.
9. Drizzle the syrup generously over the cooled cake, then garnish with candied orange slices for an elegant finish.