Ingredients
Scale
- 2 tablespoons melted butter
- ¼ cup all-purpose flour
- 1 ½ cups granulated sugar
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 ½ cups extra virgin olive oil (high quality)
- 3 large eggs (room temperature)
- 1 ¼ cup full-fat sour cream
- ¼ cup milk
- 2 teaspoons lemon zest (add with wet ingredients)
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- 12 ounces white chocolate (high quality)
- 1 teaspoon lemon zest (sprinkle on top of wet ganache)
Instructions
- Preheat the oven to 350°F. Prepare the bundt pan by brushing it with melted butter, then dusting with flour and tapping out the excess.
- In a large bowl, whisk together the sugar, flour, baking powder, and salt to combine the dry ingredients.
- In another bowl, mix the olive oil, eggs, sour cream, milk, and lemon zest to create the wet ingredients.
- Fold the wet mixture into the dry ingredients until just combined to create the batter.
- Transfer the batter into the prepared bundt pan, smoothing the top, and bake for 38 to 45 minutes until the center springs back and a toothpick inserted comes out with a few moist crumbs. Cool the cake in the pan at room temperature before removing it.
- For the ganache, melt the butter in a saucepan over medium heat. Stir continually while it cooks until it turns a pecan color, then remove from heat immediately and transfer to a bowl to stop the browning. In two bowls, place the white chocolate in one and warm the heavy cream in the microwave for 30 seconds in the other, without boiling.
- Pour the browned butter into the cream and stir, then pour everything over the white chocolate and let it sit for a minute before stirring until smooth. If needed, microwave gently in intervals until fully melted and creamy.
- Once the bundt cake has cooled, remove it and place it on a cake plate. Drizzle the warm ganache over the top and sprinkle with lemon zest. Chill slightly in the refrigerator to set the ganache before serving at room temperature.
Notes
Using high-quality olive oil enhances the cake’s flavor.
Make sure eggs are at room temperature for better mixing.
This cake can be stored in an airtight container for a few days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.