Powder sugar dusting on Tangerine Olive Oil Cake
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5 from 2 votes

Tangerine Olive Oil Cake

This Tangerine Olive Oil Cake recipe is made in cute mini bundt pans, and packed a big punch of sweet tangerine flavor, from both the tangerine zest and the tangerine olive oil used in the batter. The cake is extremely moist, and the flavor is absolutely refreshing.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 4 bundt cakes
Calories: 432kcal
Author: Trang


  • 3/4 cup granulated sugar
  • Zest of 2 tangerine
  • 1 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 large egg
  • 1 cup plain yogurt
  • 1/2 teaspoon pure vanilla extract
  • 3 oz tangerine olive oil


  • Let all refrigerated ingredients come to room temperature, that includes the egg and the yogurt.
  • Preheat oven to 350°F.
  • Add sugar and tangerine zest to a small bowl, rub together until fragrant and sugar turn a light yellow. Add flour, salt, baking powder and baking soda to the sugar, mix well to distribute thoroughly. Set aside.
  • Add egg, yogurt, olive oil and vanilla extract to a large bowl and beat until smooth. Fold in the flour mixture until incorporated.
  • Spray the mini bundt pans with a thin layer of nonstick cooking spray and divide the batter evenly among four pans. Tap the pans to level the batter. Bake on a large baking sheet for 25 minutes or until a toothpick inserted in the middle comes out clean with just a few crumbs attached.
  • Remove from the oven, and place the bundt pans on a wire rack to cool. When the bundt pans are cool enough to touch, flip them over and tap to loosen the bundt cake onto the wire rack, let cool completely. Serve with a dusting of powder sugar.


Regular olive oil can be substituted for the tangerine olive oil.


Serving: 147g | Calories: 432kcal