Easy One-Bowl Olive Oil Lemon Loaf

Name: Easy One-Bowl Olive Oil Lemon Loaf
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 serving
Ingredients: 2 eggs; ¾ cup granulated sugar; 2 tbsp lemon juice; 2 lemons; 1 cup yogurt; ½ cup olive oil; 2 tsp baking powder; 1¾ cups all-purpose flour; ¼ tsp salt

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5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
8
Calories
335 kcal
Course
Dessert
Cuisine
Mediterranean

Easy One-Bowl Olive Oil Lemon Loaf

Isaac Lopez

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An easy, moist, and light summer cake that can be served in a variety of ways.

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Ingredients

Servings

2 eggs room temperature
¾ cup granulated sugar
2 tbsp lemon juice
2 lemons zest only
1 cup yogurt
½ cup olive oil
2 tsp baking powder
1¾ cups all-purpose flour
¼ tsp salt

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Instructions

Preheat your oven to 350°F (175°C). Coat a loaf pan with olive oil and line with parchment paper.
In a large mixing bowl, beat together the eggs and granulated sugar until well combined and slightly fluffy and light in color.
Add the lemon juice, lemon zest, yogurt, and olive oil to the egg and sugar mixture. Stir until the ingredients are well incorporated.
Add the all-purpose flour, baking powder, and salt, stirring just until combined. Avoid overmixing to keep the loaf light and fluffy.
Pour the batter into the prepared loaf pan, spreading it out evenly and bake in the preheated oven for 45 minutes to 1 hour, until a toothpick inserted into the center comes out with little to no crumbs.
Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Take the eggs and yogurt out of the fridge about 30 minutes before you start baking. Ensuring that your eggs, yogurt, and olive oil are at room temperature helps them blend more easily, resulting in a smoother batter and more even baking.
Zest the lemons before juicing them to make the process easier. Use a microplane to zest the lemons, being careful only to remove the yellow part of the peel and avoid the bitter white pith.
If the top starts to brown too quickly, cover it loosely with aluminum foil to prevent overbrowning. Start checking the loaf for doneness at the 45-minute mark by inserting a toothpick into the center. If it comes out clean or with a few crumbs, the loaf is ready.
Avoid cutting into the loaf while it’s still warm, as this can make it crumbly and affect the texture. Let the loaf cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. This helps retain moisture and prevents the loaf from drying out.

Nutrition Information

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Calories 335kcal (17%) Carbohydrates 44g (15%) Protein 6g (12%) Fat 16g (25%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 0.004g Cholesterol 45mg (15%) Sodium 105mg (4%) Potassium 235mg (7%) Fiber 2g (8%) Sugar 21g (42%) Vitamin A 96IU (2%) Vitamin C 16mg (18%) Calcium 98mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 335 kcal

% Daily Value*

Calories	335kcal	17%
Carbohydrates	44g	15%
Protein	6g	12%
Fat	16g	25%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	11g	55%
Trans Fat	0.004g	0%
Cholesterol	45mg	15%
Sodium	105mg	4%
Potassium	235mg	5%
Fiber	2g	8%
Sugar	21g	42%
Vitamin A	96IU	2%
Vitamin C	16mg	18%
Calcium	98mg	10%
Iron	2mg	11%