This Lemony Olive Oil Cake Is Summer in a Bundt

The secret star here is Planet Oat Oatmilk.

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You may have already noticed that we’re fully on board the oatmilk train these days. Can you blame us? Oatmilk has been getting a lot of well-deserved hype for its luscious, full-bodied texture and great taste. Those qualities make it an incredible plant-based substitute in both sweet and savory recipes, whether you are lactose-intolerant, have health concerns, or are trying to adopt a more plant-based diet.

While there are a few options on the market now, our oatmilk of choice is Planet Oat Oatmilk. With no artificial flavors or preservatives, it’s a high-quality product we can trust. It doesn’t hurt that it’s also gluten-free, nut-free, soy-free, and lactose-free, making it a great choice for those with dietary restrictions. And, with two grams of protein and fiber per serving, plus a good dose of vitamins A and D, calcium, and other vitamins and minerals, it packs more nutrition into every glass.

In this bright, comforting olive oil Bundt cake (inspired by Stella Parks's super-popular olive oil cake on Serious Eats), Planet Oat Oatmilk adds richness and body without any dairy. While the cake is fantastic on its own, we add an oatmilk–based glaze flavored with lemon zest to take every slice over the top.

Serve this for brunch, tea, or dessert. Pro tip: A glass of Planet Oat Oatmilk or an oatmilk latte makes a natural accompaniment.

Planet Oat Oatmilk Bundt Cake With a Lemon Drizzle

Active Time: 15 minutes
Total Time: 1 hour 5 minutes
Yield: One 10-inch Bundt cake (about 8 slices)


For the Cake:
10 1/2 ounces white sugar (about 1 1/2 cups; 300g)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
4 teaspoons freshly grated lemon zest
10 1/2 ounces best-quality extra-virgin olive oil (about 1 1/2 cups; 300g)
6 ounces (about 3/4 cup) Planet Oat Original Oatmilk
2 ounces lemon juice (1/4 cup; 60ml)
2 large eggs (about 3 1/2 ounces; 100g)
1 teaspoon orange flower water (optional)
11 1/2 ounces (330g) cake flour, any style

For the Glaze (optional):
7 ounces (200g) powdered sugar
1 1/4 ounces (35g) Planet Oat Original Oatmilk
2g lemon zest
1g Diamond Crystal kosher salt

To Serve (optional):
Fresh fruit
Additional powdered sugar


1. Getting Ready: Adjust oven rack to lower-middle position and preheat oven to 350°F (180°C). Grease and dust your Bundt pan according to the instructions here.

2. For the Cake: Whisk sugar, baking soda, baking powder, and salt together in a medium bowl for about 1 minute.

3. Add lemon zest, olive oil, oatmilk, lemon juice, eggs, and orange flower water (if using) and whisk vigorously until batter looks smooth and well emulsified. Sift in cake flour and whisk just until well combined.

4. Scrape into prepared Bundt pan. Bake until cake is firm but your finger can still leave an impression in the puffy crust, about 40 minutes, or until the cake reaches an internal temperature of 200°F (93°C).

5. While cake is baking, make glaze by whisking together powdered sugar, oatmilk, lemon zest, and salt in a small bowl. Add more oatmilk as needed to achieve your desired consistency.

6. Cool cake directly in pan for about 10 minutes, then run a butter knife around the edges to loosen. Invert onto a wire rack and place cake right side up on a serving platter or cake stand. Serve warm or at room temperature, topped with lemon glaze, fresh fruit, or powdered sugar.