Tequila Glazed Lemon Olive Oil Bundt Cake

If you are in the mood for the taste of a classic margarita but also want to cozy up with some comfort food, this recipe is for you. Perfect for any time of the year, this Tequila Glazed Lemon Olive Oil Bundt Cake has an unexpected ingredient: tequila. The tequila in this recipe is not cooked off, so use caution if you or the folks you’re serving can’t have any alcohol. Otherwise, it’s completely fair game to enjoy a slice of this dense, delicious cake for a little bit of decadence and zest. With it’s bright, citrus flavors, this tequila cake is sure to be a crowd pleaser.

History of the Bundt Pan

Though you may not think of a cake pan as a “tool,” it certainly qualifies. Whenever I think of a Bundt pan, I recall that charming scene in My Big Fat Greek Wedding where the Greek mother struggles to pronounce “Bundt” and ends up adorably placing a potted plant in the center for decoration.

The Bundt pan was developed relatively recently in history. In the 1950s, the owner of Minnesota’s Nordic Ware company devised this wonderful tool, and its popularity soared in the 1960s. The unique design, featuring fluted sides and a hole in the middle, allows for even baking and easy slicing, making it a favorite for many. Whether it’s used for a classic Bundt cake or creative recipes like monkey bread or gelatin molds, its versatility is undeniable. Let me know in the comments if you still cook with a Bundt pan and what your favorite Bundt creation is!

More Kitchen Tools

Another tool that I love in the kitchen is my citrus squeezer. Before this, I had one of those wooden handheld juicers. While fun to use, you end up picking out all the seeds as you mash the fruit as hard as you can. This squeezer is much simpler, cleaner, and faster. It’s perfect for getting every last drop of juice from lemons, limes, and oranges without the mess.

To make the glaze for the Tequila Glazed Lemon Olive Oil Bundt Cake, you need to do some serious lemon juicing, so having a tool like this makes it much easier. It’s also great for adding fresh citrus juice to dressings, marinades, and even cocktails.

Finally, to make this cake, I used my KitchenAid mixer – what a joyful machine. I use it at least once a week, and if you enjoy baking, I highly recommend investing in one. You can make so many things with these wonderful machines. From cakes to mashed potatoes, it does it all. The variety of attachments available, from pasta makers to meat grinders, expands its functionality even further, making it an indispensable tool in any kitchen.

Why Tequila in the Glaze?

I love using tequila in the glaze for the Tequila Glazed Lemon Olive Oil Bundt Cake because it adds a unique and delightful twist. The subtle, earthy notes of tequila pair perfectly with the bright acidity of the lemon and the rich, fruity undertones of the olive oil.

Tequila’s slight smokiness adds depth to the glaze, balancing the sweetness and making the flavor more complex. Plus, the alcohol helps to bring out the citrusy aroma, making each bite of the cake more vibrant and refreshing. This unexpected ingredient takes a simple lemon cake to a whole new level, adding a touch of sophistication.

Using Olive Oil in Tequila Glazed Lemon Olive Oil Bundt Cake

I’ve been intrigued by olive oil ever since I visited an olive farm in Mallorca (here’s the post on that trip if you’re interested) and the idea of adding this savory ingredient to a cake had me clamoring to make it. Once you realize the importance of picking out the best olive oil and the care that’s put into the ‘good stuff’, it adds so much more mindfulness and meaning to savoring it in any recipe.

I think many cakes are too sweet, so I like to tone it down a little by adding more complex flavors like olive oil. I also generally cut the sugar in most recipes because I love that balance. And best of all – depending on your taste – there’s no thick frosting to be had here, just a delicious glaze with nice, refreshing flavors that you don’t always find in a dessert.

Making Tequila Glazed Lemon Olive Oil Bundt Cake

This cake is easy to make, especially if you have the tools I mentioned above. Preheat your oven and prepare your Bundt cake pan with butter and flour. Mix your dry ingredients together in one bowl and in another, beat the sugar and butter. If you prefer non-dairy butter, that’s a really easy substitution that you are welcome to make. Once the sugar and butter are blended and fluffy in texture, beat in the eggs one at a time. 

Next, you will want to slowly add the flour mixture to the wet mixture. Continue to stir slowly while you add these two mixtures together. Add ½ the lemon juice to batter and mix to combine. Choose your lemon size based on the amount of citrus you want as you’ll be using them both in your cake and your glaze. I love how lemon tastes, so I used 2 very large ones.

You are now ready to transfer your batter to the prepared Bundt cake pan and place it in the oven to bake. 

Once you have baked the cake, you’ll set it out on a cooling rack and paint it with olive oil so it soaks into the top a bit. This adds a bit of moisture and a savory note. While your cake is cooling, prepare the glaze. You can’t put the glaze on the cake while the cake is hot because it will get too ‘melty,’ so wait until it’s cooled then pour it on. Note that it may drip – in a really beautiful way – so putting it on a cake platter first would add a nice touch to the presentation.

More Recipes

If you need other dessert ideas, I have more options here on the blog. Be sure to check out my other healthy(ish) recipes:
Vegan Gem Thumbprint Cookies
Fresh Lemon Honey Tapioca Pudding
Vegan Strawberry Rhubarb Mini Mason Jar Cheesecake

If you’re into alcohol in cakes, check out my:
Chocolate Cake with Red Wine Frosting
Cucumber Gin Gimlet Cake

Tequila Glazed Lemon Olive Oil Bundt Cake

This moist cake has that subtle margarita flavor but with the complexity of savory olive oil and bright lemon. Don't forget the tequila glaze!

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: Americana

Keyword: tequila cake, Tequila Glazed Lemon Olive Oil Bundt Cake

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Servings: 10

Calories: 463kcal

Author: Ginger Hultin

Ingredients

• ▢ 2 sticks unsalted butter, softened *extra for greasing the pan
• ▢ 2 cups all-purpose flour
• ▢ 1/2 teaspoon baking powder
• ▢ 1 1/4 cups sugar
• ▢ 3 eggs
• ▢ 2 medium lemons, zested and juiced divided
• ▢ 1 tablespoon extra virgin olive oil
• ▢ 1 1/3 cups powdered sugar/confectioners sugar
• ▢ 1/4 cup tequila

Instructions

• Preheat the oven to 350 degrees F. Prepare a 9 ½ inch Bundt cake pan with butter and dust lightly with flour.
• In a medium bowl, combine the flour and baking powder.
• In a large mixing bowl or standard mixer, beat the butter and sugar together. Once blended and fluffy in texture, beat in the eggs one at a time.
• Slowly add the flour mixture to the wet mixture while continuously stirring. Add ½ the lemon juice to batter and mix to combine.
• Pour the batter into the prepared pan and bake for 25 minutes.
• Rotate the pan in the oven and bake for another 30 minutes ,until a toothpick inserted in the middle comes out clean.
• Remove from the oven and transfer to a wire rack. Pierce the top all over with a toothpick then brush the top evenly with olive oil.
• Cool the cake while you prepare the glaze.

Tequila Glaze

• In a mixing bowl, combine the powdered sugar, remaining lemon juice, lemon zest, and tequila and whisk until smooth. Transfer the cake to a serving platter and drizzle the top evenly with the tequila glaze.

Nutrition

Serving: 1slice | Calories: 463kcal | Carbohydrates: 61g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 105mg | Fiber: 1g | Sugar: 41g

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