- 5 eggs, room temperature
- 1 cup granulated sugar
- 1 Tbsp. lemon zest
- ¾ cup extra virgin olive oil
- ¼ cup Bonne Maman Lemon Curd
- 2 cups sifted cake flour
- 1 ¼ tsp. baking powder
- 1 tsp. salt
- ½ cup Bonne Maman Lemon Curd
- ¼ cup powdered sugar
- 1 Tbsp water
Olive Oil Bundt Cake: Preheat oven to 325°F. Grease a 10 cup capacity bundt pan with non-stick spray.
In the bowl of a standing mixer with the paddle attachment, beat eggs with sugar and lemon zest until smooth and fluffy.
Beat in olive oil and lemon curd.
Sift together dry ingredients and mix in until just combined. Scrape batter into bundt pan and bake for 45 minutes, or until golden brown. Remove from the oven and insert a skewer in the center for 10 seconds – if it comes out clean, the cake is done.
Let cool in pan 5 minutes then unmold onto rack to finish cooling. When cake is fully cool, mix glaze (recipe follows) and pour over top of cake.
Bonne Maman Lemon Curd Glaze: Whisk all ingredients together until smooth.