Meyer Lemon Bundt Cake with Olive Oil & Thyme

Get the full recipe: http://bit.ly/1UDmJQa

The Best Bundt Cake You’ve Ever Had, With No Butter Or Cream!

Who doesn’t love the look of a Bundt cake? They’re so dramatic and elegant that they make your mouth water in an instant! But this Bundt cake is not just about its looks. It delivers on flavor too… in spades!

Here, extra virgin olive oil is used instead of butter and cream, lending subtle grassy aromas to the cake – aromas intensified by a dash of fresh thyme added to the batter. To complement these earthy flavors, a drizzle of fresh Meyer lemon juice and candied Meyer lemon peels (http://foodandstyle.com/candied-meyer-lemon-peels/) are added. The cake is incredibly moist and light, and packed with the essence of fresh green olives and lemons. A vibrant citrus compote, served on the side, completes the package.

This Bundt cake is ideal for a holiday meal or a special occasion, and it will definitely serve a crowd – twelve portions with plenty left over for seconds!