Lemon, Cardamom & Olive Oil Bundt Cake Recipe | Abel & Cole

Lemon, Cardamom & Olive Oil Bundt Cake

Cooking time
Serves8-12 people
Lemon, Cardamom & Olive Oil Bundt Cake

Crown your Easter tea with this beautiful chocolate-topped bundt cake. "daffodils just for decoration"

1 rating
layout 1 comment


  • ½ tbsp olive oil
  • ½ tbsp + 275g self raising flour
  • 3 eggs
  • 300g caster sugar
  • 16 cardamom pods
  • 250g natural yogurt
  • 250ml olive oil
  • Zest of 3 lemons
  • Sea salt
  • To decorate:
  • 140g white chocolate
  • Cocoa Loco Mini Eggs, to decorate
  • Icing sugar, to decorate

Prep: 20 mins + cooling | Cook: 30-40 mins

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1. Preheat your oven to 180°C/Fan 170°C/Gas 4. Lightly oil a 24cm bundt tin or 22cm cake tin. Dust it with ½ tbsp flour and shake out any excess flour. Set aside.
2. Crack the eggs into a large bowl and beat well. Add the sugar and beat till the mixture is light, fluffy and pale. Set aside.
3. Lightly crush the cardamom pods in a pestle and mortar. Discard the papery husks and crush the seeds till you have a fine powder. Tip into a separate mixing bowl.
4. Add the yogurt, olive oil, lemon zest and cardamom powder to the eggs and sugar. Fold in the self raising flour and a pinch of salt with a spatula till well combined. Spoon the batter into your prepared tin and level the top.
5. Slide the cake into the oven. Bake for 30-40 mins till the top is golden and the cake springs back when lightly pressed. Insert a skewer into the cake— it should come out clean with no batter or crumbs attached. Bake the cake for a little longer if necessary. Leave the cake in the tin for 10 mins, then turn out onto a wire cooling rack to cool completely.
6. When the cake has cooled, chop the chocolate (if necessary) and pop it in a heatproof bowl set over a pan of gently simmering water. Don’t let the bowl touch the water. Warm till the chocolate has melted.
7. Dust the cake with a little icing sugar. Drizzle over the white chocolate. Top with Cocoa Loco's little chocolate eggs to finish.
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Gorgeous - inside and out! The texture was excellent! Couldn't find the correctly shaped tin, but even so it was a delightful change and my daughter improvised with the decorating. Couldn't find the chocolate either, well it was all sold out, so I made my own by stirring some dried, ground cardamom seeds into some organic white melted chocolate. Had some left over which once solidified tasted similar to a burfi, a traditional Indian sweet! Great Cake! Reckon I'll be experimenting with this recipe!