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Olive Oil Bundt Cake with Tangerine Glaze

Yields8 ServingsPrep Time15 minsCook Time55 minsTotal Time1 hr 10 mins

In this olive oil bundt cake with tangerine glaze, olive oil is a delicious and healthy alternative to butter. Here the tangerine glaze brightens up a traditional bundt cake.

Olive Oil Bundt Cake with Tangerine Glaze

 cooking spray
 2 tbsp flour
 2 ½ cups granulated sugar
 1 ½ cups fat-free milk
 ½ cup Colavita Extra Virgin Olive Oil
 ¼ cup fresh tangerine juice (about 2 tangerines), divided
 3 large eggs
 2 ¼ cups flour
 1 tsp baking powder
 1 tsp salt
 ½ tsp baking soda
 1 cup confectioner's sugar
 1 tsp butter, melted

Preheat oven to 350 degrees F.


Coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons all-purpose flour. Set aside.


Combine granulated sugar, milk, oil, 3 tablespoons juice, and eggs in a large bowl, stirring with a whisk.


Lightly spoon 2ΒΌ cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture to oil mixture, stirring with a whisk until smooth. Pour batter into prepared pan. Bake at 350degrees F for 55 minutes or until golden brown and cake begins to pull away from sides of pan.


Cool cake completely on wire rack. Loosen edges of cake with a narrow spatula. Place a plate upside down on top of cake; invert onto plate.


Combine powdered sugar, remaining 1 tablespoon juice, and butter, stirring well with a whisk. Drizzle glaze over cooled cake.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 307
% Daily Value *
Total Fat 83g128%

Saturated Fat 15g75%
Cholesterol 41mg14%
Sodium 243mg11%
Total Carbohydrate 548g183%

Dietary Fiber 05g20%
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.