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Katie Button's Olive Oil Pine Nut Bundt Cake

Olive Oil Pine Nut Bundt Cake

byKatie Button
Total 1 hour and 30 minutes
Active 25 mins
Makes 10 slices
  • Unsalted butter, softened, for pan (about 1 tablespoon)
  • 3 cups cake flour, plus more for pan (about 1 tablespoon)
  • 1 cup pine nuts, toasted
  • 1 teaspoon kosher salt
  • 1 lemon, zested
  • 2 tablespoons baking powder
  • 4 large eggs
  • 1 1/2 cups sugar
  • 1 1/2 cups plain whole milk yogurt
  • 1 cup extra virgin olive oil, preferably one with strong fruity flavor
    1. Preheat conventional oven to 375°F.
    2. Prepare a 10-inch-diameter Bundt pan by greasing well with softened butter throughout the inside of the pan. Sprinkle a light dusting of flour on top of the butter and tap out any excess.
    3. Place the pine nuts in a storage bag that seals, and break them using the flat bottom of a small pot. They should be broken, but not crushed—it’s fine if some remain whole.
    4. Sift together cake flour, salt, lemon zest, and baking powder into a bowl to combine. Add the pine nuts into the flour mixture and toss to ensure there are no clumps.
    5. Cream the eggs and sugar together using a stand mixer fitted with the whisk attachment. Whisk the mixture on medium speed for 7 minutes, until it is doubled in size and pale in color.
    6. Turn off the mixer and add all of the yogurt. Whisk in the yogurt at low/medium speed to combine. Scrape down the sides of the bowl with a rubber spatula a couple of times during this process—there should be no clumps.
    7. The next step is adding the olive oil, and it should be done very slowly. For 2 to 3 minutes, while beating on low speed, trickle the olive oil into the mixture. Stop occasionally to ensure the olive oil has the chance to fully incorporate.
    8. Remove bowl from mixer. Add small amounts of the flour mixture into the bowl, folding gently to combine. Repeat this process until all of the flour is incorporated gently, careful not to overmix. Pour the batter into the prepared Bundt pan.
    9. Bake for 45 minutes; do not rotate pan. Test the doneness of the cake with a toothpick: it should come out cleanly, with no crumbs. When the cake is finished, no part of the center should wiggle. Remove from the oven and rest for 5 minutes before flipping the Bundt pan onto a cooling rack.
    10. Enjoy warm or room temperature.