Lemon Olive Oil Cake

No ratings yet

Lemon Olive Oil Cake

Soft, moist and tender Lemon olive oil cake with bright lemon flavor. finished off with sweet lemon icing, it is perfect for breakfast, dessert or snacking any time of the day!

Prep Time10

Cook Time50

Total Time1

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: Slices

Calories: 264kcal

Author: Neha

Equipment

1 Large Mixing Bowl
1 Liquid Measuring Cup
1 Kitchen Scale
1 Microplane zester
1 8 x 4 inch Loaf Pan

Ingredients

½ Cup Extra Virgin Olive Oil
½ Cup Greek Yogurt
2 large Eggs (at room temperature)
¾ Cup Granulated Sugar
2 Tablespoons Lemon Zest
¼ Cup Milk
1 teaspoon Pure vanilla extract
1 and ¾ Cup Flour
Baking Powder
⅛ teaspoon Salt

Lemon Syrup:

¼ Cup Lemon Juice
2 Tablespoons Granulated Sugar

Lemon Icing:

1 Cup Confectioners Sugar
2 Tablespoons Lemon Juice
½ teaspoon Pure vanilla extract

Instructions

Preheat oven to 350℉. Grease or line your loaf pan with parchment paper. Set it aside.
Add and rub lemon zest in granulated sugar in a large mixing bowl using your fingers or with a fork. Rub till the mix gets fragrant. Now add in the oil, yogurt and eggs in the bowl. Whisk all the ingredients till they get well combined. You can make use of a hand mixer here if you wish, but it's not a requirement.
½ Cup Extra Virgin Olive Oil, ½ Cup Greek Yogurt, 2 large Eggs, 2 Tablespoons Lemon Zest, ¾ Cup Granulated Sugar
Sift flour, baking powder and salt over the wet ingredients. Stir using a spatula to combine.
1 and ¾ Cup Flour, Baking Powder, ⅛ teaspoon Salt
Add in the milk and vanilla too. Make sure not to overmix the batter, fold just until the streaks of flour disappear into the batter. Pour this batter into the prepared loaf tin and bake for 45-50 minutes. Or until the loaf passes toothpick test. If you touch the center of loaf with your finger gently at this point, the loaf will spring back. Take the cake out of oven and quickly pour in the lemon syrup if adding.
¼ Cup Milk, 1 teaspoon Pure vanilla extract

Lemon Syrup:

Microwave lemon juice and granulated sugar in a microwave-safe bowl. Microwave the mix in 15 second increments until the syrup bubbles and sugar melts. This should take about a minute. Give it a quick Whisk after it comes out of microwave and set aside to let cool.
You can also make this syrup over stovetop if you prefer it that way.
¼ Cup Lemon Juice, 2 Tablespoons Granulated Sugar
Pouring the Syrup on cake: Poke holes in your cake as soon as it comes out of oven using a toothpick or fork. Evenly pour the syrup over cake while in pan slowly. We want the syrup to get into the cake and soak it completely not just run over along the sides.
Allow the cake to cool in the pan for about 15 minutes and then take out on a wire rack to cool completely.

Lemon Icing:

Whisk confectioners' sugar with vanilla and lemon juice until smooth and of pourable consistency. If you'd like your icing to be on the thicker side, add 1-2 tablespoons of additional confectioners sugar. Pour on cake when its completely cooled.
1 Cup Confectioners Sugar, ½ teaspoon Pure vanilla extract, 2 Tablespoons Lemon Juice

Notes

Storing the Cake:

This loaf will store well for about 24 hours at room temperature, covered tightly. I am not a fan of storing baked goods in the refrigerator. Refrigeration tends to dry them. If you wish to store any cake, cupcakes or this cake longer than 2 days, choose to freeze it.

Place cake tightly wrapped, un-iced and unsliced in a freezer safe container and it can then be frozen for 2 months. Thaw overnight on countertop and ice when ready to serve.

To Serve: Serve alongside a dollop of whipped cream and some lemon Curd, or berry sauces of your choice.

A mote on Greek Yogurt: Full fat, low fat and even non-dairy all kinds of Greek yogurts work in this recipe.

Olive Oil: I like to use extra virgin olive oil for its flavor. But if you prefer a more mild, fruity and buttery olive oil, go for it.

Pan size: I have used 8x4 inch pan. Both 8½ x 4½ inch pan and 9 x 5 inch pan would work to. Just remember, the wider the pan, the flatter the bake. It won't affect the texture of this cake.

Nutrition