Lemon Olive Oil Bundt Cake (Kris Jenner could NEVER ;) )

Kris Jenner has gone viral for many many things, and believe it or not one of those things is a Lemon Bundt Cake! When I looked up the recipe I was surprised (well sort of) to find out that the recipe is actually just boxed cake mix and Jello pudding mix…not much of a “recipe!” When I saw this I knew it was time I made my own homemade version! It is MOIST and tender and the subtle olive oil flavor brings it so much depth! The lemon flavor really pops and the glaze is thick and sweet and has the perfect chew. You are absolutely going to add this to your regular recipe rotation!

Ingredients-

• 1.75 cups All Purpose flour

• 1/4 cup cornstarch 

• 2 teaspoons baking powder  

• 1 teaspoon fine table salt

• 1.5 sticks unsalted butter, softened

• 1/2 cup extra virgin olive oil

• 1 1/2 cups sugar 

• Zest of 1 medium Lemon (use a microplane or a fine zester

• 1 teaspoon pure vanilla extract

• 1 1/2 teaspoons pure lemon extract

• 4 large eggs at room temperature 

• 1/2 cup sour cream

• 1/3 cup fresh lemon juice

Glaze-

• 1 1/2 Cups powdered sugar

• 1 Tablespoon vegetable, canola or avocado oil

• 2 teaspoons fresh lemon juice 

• 1/4 teaspoon vanilla extract 

• Pinch of fine table Salt

• Water as needed 

• Extra lemon zest to sprinkle on top as garnish (optional)
  

Steps-

Make the cake-

1. Preheat oven to 325 degrees F convection or 350F regular bake. Butter and lightly flour a 10 cup bundt pan Set aside.
   

2. Whisk the flour, baking powder, cornstarch and salt together in a large bowl. Set aside.
   

3. Use your hands to incorporate the lemon zest into the sugar to release some of the oils to make the lemon flavor more pronounced. With an electric hand beater or stand mixer fitted with a paddle attachment, beat the butter, sugar/zest and olive oil on high speed until smooth and creamy, about 3 minutes. Scrape down the sides of the bowl and then beat in the vanilla and lemon extracts until combined.
   

4. Add the eggs one at a time until combined, then beat in the lemon juice. On low speed, add in the sour cream alternating with the dry ingredients in 2 installments just until combined, down over mix. Scrape down the sides of the bowl and stir a couple times again to ensure everything is mixed properly. 
   

5. Pour the batter into prepared loaf pan and bake for about 48-50 minutes.The cake is done when a toothpick inserted in the center comes out *mostly* clean. A couple moist crumbs may remain, but not wet batter.
   

6. Remove cake from the oven and allow it to cool for 10 minutes in a wire rack. After about 10 minutes carefully flip the cake out of the pan onto a wire rack to cool completely.  Set the cake aside as you make the glaze. 

7. Make the Glaze-
   For the glaze, whisk together the powdered sugar, salt , Oil, fresh lemon juice, vanilla extract. Add 1-2 tablespoons of water or until it is a very thick but spreadable consistency. Once the cake is cooled, use a spoon to pour/spread the glaze all of the top of the cake. Tap the wire rack the cake is on on the counter a few times helping the glaze to drip over the sides ever so slightly.  

8. Allow the glaze to set slightly before serving. Store in an airtight container at room temperature for up 3-4 days.