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Tequila Glazed Lemon Olive Oil Bundt Cake

If you feel like you want a little margarita flavor but not an entire frosty drink, this recipe is for you. Perfect for any time of the year, this simple lemon-olive oil bundt cake has a hidden ingredient: tequila. And it’s not cooked off so use caution if you or the folks you’re serving it to can’t have even a little bit of alcohol. Otherwise, it’s completely fair game to enjoy a slice of this dense, delicious cake for a little bit of decadence and zest. You’ve got some bright, citrus flavors in this 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. Many cakes I think are too sweet and so I like to tone it down a little by adding in some 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.

Tequila Glazed Lemon Olive Oil Bundt Cake

Use Lemon in…Everything

It’s no secret…I’m totally obsessed with lemon. I was delighted when my favorite Simple Garlic Lemon Zoodles became a Pinterest “hit” so I wanted to highlight my favorite kitchen tool for you today so you can enjoy even more citrus flavor.

Though you may not think of a cake pan as a “tool”, it is in fact. Whenever I think of Bundt, I think of that scene in My Big Fat Greek wedding where the Greek mother couldn’t pronounce Bundt and it was so cute. Then she put a potted plant in the middle of it for decoration. Developed pretty recently in history, in the 1950’s by the owner of Minnesota’s Nordic Ware company and its popularity soared in the 1960’s as well. Today, an estimated 70 million households have a Bundt pan. I am sad to say that recently I was throwing a baby shower and I needed a Bundt pan to make an ice circle ring for my punch and several households I asked didn’t have one anymore. Bring back the Bundt! I want to keep it alive…maybe the Tequila Glazed Lemon Olive Oil Bundt Cake will help.  My other favorite cake-related tool is the spring-form pan I got for Christmas. YUM I’m going to make all the cakes this way.

Another tool that I love in the kitchen is my citrus squeezer. Before this, I had one of those wooden juicer hand-held sticks and then you’re picking out all the seeds as you mash the thing as hard as you can. This squeezer is way more simple, much cleaner and faster, too. To make the glaze of the Tequila Glazed Lemon Olive Oil Bundt Cake, you need to do some serious lime juicing so having a tool like makes it easier to accomplish. A day hardly goes by without using this favorite (and simple!) kitchen tool. 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 you get one.

Making Tequila Glazed Lemon Olive Oil Bundt Cake

This cake is easy to make, especially if you have the tools I listed above. Preheat that oven and prepare your bundt cake pan. Mix your dry ingredients together and separately, beat that sugar and butter. If you prefer non-dairy butter, that’s a really easy substitution. 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 lemon so I used 2 very large ones.

Once you bake the cake, you’ll set it on a cooling wrack and you’ll paint it with olive oil so it soaks into the top a bit. This adds a wonderful moisture and savory note. While it’s cooling, prep your glaze. You can’t put it on while the cake is hot because it will get to ‘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.

Desserts for You!

If you’re into 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 (who isn’t, though, right?) check out my Chocolate Cake with Red Wine Frosting and my 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
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Print Pin Rate
Course: Dessert
Cuisine: Americana
Keyword: cake
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 10
Author: Ginger Hultin


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


  • Preheat the oven to 350 degrees and coat a 9 1/2 inch Bundt pan with butter, dusting lightly with flour. In a medium bowl combine 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 eggs one at a time. Slowly add the flour mixture to the wet mixture while continuously stirring. Add 1/2 the lemon juice to batter. Pour batter into prepared pan and bake for 25 minutes. Rotate and bake another 30 minutes until a toothpick inserted in the middle comes out clean. Transfer to a wire rack and pierce the top all over with a toothpick then brush the top evenly with olive oil.
  • Cool the cake while you prepare the glaze. In a mixing bowl, combine the powdered sugar, the remaining lemon juice, lemon zest, and tequila then whisk until smooth. Transfer cake to a serving platter and drizzle the top evenly with tequila glaze.


1 Comment

  1. 19 Thanksgiving Dessert Ideas - Sara Haas, RDN, LDN on November 25, 2020 at 5:08 am

    […] Tequila Glazed Lemon Olive Oil Bundt Cake from Ginger Hutlin […]

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Ginger Hultin,MS, RD, CSO

An award-winning, nationally recognized nutrition expert and media spokesperson.

Thanks for visiting! If you’re like me: obsessed with eating, wine, going out and traveling, you’re in the right place. Champagne Nutrition® LLC is a Registered Dietitian-run concierge virtual practice helping clients look and feel better. On this blog, you’ll find cocktails, mocktails, and plant-based recipes that are easy to make quickly at home and pack for leftovers on your adventures.

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