Easy One-Bowl Olive Oil Lemon Loaf
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
8
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Calories
335 kcal
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Course
Dessert
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Cuisine
Mediterranean
Easy One-Bowl Olive Oil Lemon Loaf
Description
The Easy One-Bowl Olive Oil Lemon Loaf is made by blending room temperature eggs and sugar until light and fluffy, then incorporating lemon juice, lemon zest, yogurt, and olive oil. The batter is finished by gently folding in all-purpose flour, baking powder, and salt to create a tender cake batter without overmixing.
Baked at 350°F (175°C) for 45 minutes to an hour in a prepared loaf pan, the final cake has a moist crumb enhanced by the acidity of lemon juice and zest. Olive oil adds richness while yogurt contributes moisture and slight tang. The top should be lightly golden, with a toothpick inserted into the center coming out clean or with few crumbs.
For best results, ingredients should be brought to room temperature before mixing. Zesting the lemons before juicing helps prevent waste and eases preparation. If the loaf browns too fast, it can be covered loosely with foil to prevent overbaking. Cooling the loaf in the pan for 10 to 15 minutes before transferring to a wire rack helps retain moisture and prevents crumbling when sliced.
Ingredients
- 2 egg room temperature
- ¾ cup granulated sugar
- 2 tbsp lemon juice
- 2 lemon zest only, plural
- 1 cup yogurt
- ½ cup olive oil
- 2 tsp baking powder
- 1¾ cups all-purpose flour
- ¼ tsp salt
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
- Bring eggs, yogurt, and olive oil to room temperature before mixing to achieve a smoother batter.
- Zest lemons before juicing to make zesting easier and avoid removing bitter pith.
- If the loaf top browns quickly, loosely cover with foil during baking.
- Start checking for doneness at 45 minutes using a toothpick; a clean or mostly clean toothpick means the loaf is done.
- Allow the loaf to cool in the pan for 10-15 minutes before transferring to a wire rack to prevent crumbling and retain moisture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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