These delicious little bundt cakes are full of lemon flavor from our Fused Lemon olive oil. They are perfect for dessert or a nice touch for brunch! And, of course, you can make it in a large Bundt pan, just increase the bake time to 45-50 minutes or so.
For the Lemon Bundt Cakes
- 2 &1/2 cups all purpose flour
- 1 cup granulated sugar
- 1 teas Salt
- 1 teas baking soda
- 1 & 1/2 teas baking powder
- 1/2 cup sour cream
- 2 large eggs
- 1/2 cup The Spicy Olive Lemon Fused olive oil + 1 Tablepoon
- 1 teas pure vanilla extract
- 1 teas freshly grated lemon peel
- 2 cups washed and dried blueberries
For The Lemon Simple Syrup
- 1/2 cup granulated sugar
- 2 Tbsp fresh lemon juice
Preheat oven to 350 degrees. Grease 1 8cups Bundt pan or 8-1 cup mini Bundt pans with Lemon olive oil.
In a large bowl, beat the sugar and the eggs together until light yellow and thickened. Add the lemon olive oil, lemon zest, vanilla and sour cream.
In another bowl, whisk together the dry ingredients. Add to the wet ingredients and whisk until no dry spots of flour remain. Fold in the blueberries reserving 1/2 cup for decoration. Bake the full size Bundt cake for 45-50 minutes, and the mini Bundt cakes for 25-30 minutes or until a tester comes out clean. Allow to cool for 20 minutes before inverting. Invert onto a serving platter. Allow the cake to cool fully. Add the blueberries to the glaze and toss to coat. Decorate the top and center of the Bundt cakes placing blueberries on top and allowing the glaze to run down the sides and soak into the cake. Serve immediately and enjoy!
For the Glaze: Mix together the lemon juice and sugar in a microwave proof bowl. Heat for 1 minute on high. Whisk and allow the glaze to sit until the sugar is dissolved and transparent. (also delicious with a teaspoon or 2 of The Spicy Olive's Sicilian Lemon white balsamic)
