G-HT4TFH19W6
REcipesshopaboutcontact

Lemon Olive Oil Cake

This lemon olive oil cake is tender, moist, and full of fresh lemon flavor. Made with extra virgin olive oil, yogurt, and real citrus, it’s lightly sweet, easy to make, and perfect for brunch or everyday baking.

Prep:

15

minutes

Cook:

50

minutes

TOtal:

85

minutes

Ingredients

Cake Batter

  • 3/4 cup (150g) granulated or cane sugar
  • Zest of 2 fresh lemons (6g)
  • 2 whole eggs (room temp) 
  • 1/2 cup (120ml) olive oil - use a light, fruity extra virgin olive oil with a smooth finish
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (60ml) plain yogurt
  • 2 TBSP (30g) lemon juice from fresh lemons (1 large lemon or 2 small lemons) - be sure to zest your lemons before slicing them! ‍
  • 2 1/2 tsp pure vanilla extract
  • 1 1/2 cup (180g) all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt

Lemon Icing

  • 3/4 cup (90g) powdered sugar
  • 2 TBSP (30g) lemon juice from fresh lemons (1 large lemon or 2 small lemons)  - be sure to zest your lemons before slicing them!
  • pinch of salt

Lemom Sugar Topping

  • 3 TBSP granulated or cane sugar
  • Zest (3g) of 1 lemon

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8x4 or 9x5-inch loaf pan with parchment.
  2. In a large bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant and pale yellow.
  3. Whisk in eggs until glossy and slightly thickened.
  4. Slowly whisk in olive oil.
  5. Add milk, yogurt, lemon juice, and vanilla. Whisk until smooth.
  6. In a separate bowl, whisk flour, baking powder, and salt.
  7. Fold dry ingredients into wet just until combined. Do not overmix.
  8. Pour batter into pan and smooth the top.
  9. Bake 40–50 minutes, until a toothpick comes out clean with a few moist crumbs.
  10. Cool in pan for 10–15 minutes, then transfer to a rack.
  11. While the cake is baking in a separate bowl whisk powdered sugar, lemon juice, and salt into a thin glaze.
  12. In a separate bowl rub lemon zest into sugar.
  13. Once the loaf has cooled drizzle or brush the glaze over the cake. Immediately sprinkle lemon sugar over glaze.
  14. Let set before slicing.

‍

Storage Instructions

Room Temperature

  • Wrap tightly in plastic or cellophane
  • Store up to 3 days

Refrigerator

  • Store up to 5 days
  • Bring to room temp before serving

Freezer

  • Wrap unglazed loaf tightly
  • Freeze up to 2 months
  • Glaze after thawing

Serving Suggestions

  • With coffee or tea
  • Alongside fresh berries
  • For brunch spreads
  • As an afternoon snack
  • Wrapped for gifting