Lemon olive oil bundt cake with cream cheese glaze and fruit

Scorrere verso il basso

This lemon olive oil bundt cake with cream cheese glaze and fruit decoration is simple, moist and delicate. It is prepared without butter, instead it uses olive oil in the batter which makes is really fragrant. Covered with a delicious and quick glaze made with cream cheese and lot of fresh seasonal fruit. It looks great on the plate and is perfect to be prepared to amaze your guests.

Lemon olive oil bundt cake with cream cheese glaze and fruit

Recipe for a light and golden lemon olive oil bundt cake covered with a delicious cream cheese glaze and fruit. Easy citrus bundt cake without butter.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Cakes, sweets and desserts
Cuisine butter free, vegetarian
Servings 2 bundt cake moulds (1000 ml volume each)
Calories 333 kcal


Lemon bundt cake

  • 280 g all-purpose flour
  • ½ tsp of baking powder
  • ½ tsp of baking soda
  • 1 pinch of salt
  • 4 eggs at room temperature
  • 200 g white sugar
  • 1 lemon (the zest)
  • 65 ml extra virgin olive oil
  • 2 tbsp of lemon juice
  • 1 tsp of vanilla extract
  • 120 ml of milk


  • 240 g cream cheese
  • 4-6 tbsp powdered sugar
  • 4 tbsp of milk
  • fresh seasonal fruit


Instructions lemon olive oil bundt cake

  • For this recipe I used silicone mold Moments produced by Silikomart.
  • From this recipe you can prepare two bundt cakes using a silicone or classic pan with the volume of 1000 ml.
  • In a bowl, sift flour, baking powder, baking soda, salt. Add lemon zest and stir.
  • In a large bowl, combine eggs and sugar. Beat on medium speed with the electric mixer until foamy for about 3 minutes. Add olive oil, lemon juice and vanilla extract and beat again until incorporated.
  • Gradually add flour, alternating it with milk. Use the whisk or spoon to gently stir in the ingredients.
  • Spread your silicone molds with some oil. If you use a classic baking pan, grease it lightly and dust with flour. Divide the dough between the two prepared moulds and tap them lightly on the counter to eliminate any air bubbles.
  • Bake in a preheated static oven at 180 °C for 35 minutes. Turn off the oven and leave the cake in for another 10 minutes. You can also bake it until the toothpick inserted in the center of the cake is clean.

Note from the author of this recipe

  • I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^

The cream cheese glaze and decoration

  • Remove the cake from the oven and let it cool before taking it out of the mould and cooling it completely.
  • At this point, prepare the glaze by vigorously mixing cream cheese with icing sugar. Add milk and mix again. Adjust with more liquid if necessary to obtain the glaze of the desired consistency. If the glaze has lumps, just pass it through a sieve.
  • Decorate the cold cake with the prepared glaze and add lot of fresh seasonal fruit. I used peaches, red currants and wild strawberries.


The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.


Serving: 2cakesCalories: 333kcal
Keyword bundt cake, cream cheese, easy cake, lemon, olive oil, peach, soft cake, strawberries, summer
Tried this recipe?Let us know how it was!

If you intend not to cover the cake with fruit and glaze, keep it at room temperature, otherwise keep it in the refrigerator.

lot of love. B.

p.s. if you are looking for another recipe full of summer fruit check out my Easy and soft fresh plum cake (photo below).

p.s. For this cake I was inspired by the recipe of Tutti Dolci.

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