Meyer Lemon Olive Oil Bundt Cake | The Jewish Week | Food & Wine

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Meyer Lemon Olive Oil Bundt Cake

Sponsored by the Marlene Meyerson JCC Manhattan
Meyer Lemon Olive Oil Bundt Cake

Meyer Lemon Olive Oil Bundt Cake (Jen Cinclair)

1 bundt cake

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On Chanukah, donuts and latkes are plentiful in celebration of the oil that miraculously lasted for eight nights instead of one. If you want to bring something different to your celebrations, Chef Jen recommends this bright and refreshing cake with a subtle but noticeable olive oil taste.

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For Cake:

1 cup olive oil

2 cups sugar

6 eggs

1 ½ teaspoons vanilla extract

4 meyer lemons - zested and juiced (or, two lemons and two tangerines)

3 cups all purpose flour

1 Tablespoon and 1 teaspoon baking powder

1 teaspoon salt

2 cups buttermilk

2 cups berries (optional, fresh or frozen work great)

Cooking oil spray

For Glaze:

1 cup confectioners sugar

Zest of one lemon

1-3 Tablespoons of fresh lemon juice

  1. Preheat oven to 325℉ and spray bundt pan with cooking spray.
  2. In a large bowl, whisk together oil, sugar, eggs, vanilla, lemon juice, zest and salt.
  3. In a separate bowl, whisk together flour and baking powder.
  4. Alternate folding in additions of flour and buttermilk into liquid mixture until fully combined.
  5. Pour batter into bundt pan, adding layers of berries if using.
  6. Bake for 30-45 minutes or until a skewer comes out clean and it is light golden brown.
  7. While baking, whisk together confectioners sugar and the lemon zest. Add juice one tablespoon at a time until the glaze is shiny and pourable.
  8. Once finished baking, let cake cook for 15 minutes in the bundt pan before taking out of the pan. While still warm, pour glaze over cake.

Jen Cinclair, a former pastry chef and chocolatier, works full time at the MMJCC as the Culinary Arts Program Manager while also enjoying teaching bread, pastry and canning classes in the Marlene Meyerson JCC Manhattan’s Culinary Studio. More information on upcoming classes.