5 from 10 votes
Easy One-Bowl Olive Oil Lemon Loaf
This one-bowl olive oil lemon loaf combines eggs, sugar, yogurt, and olive oil with fresh lemon zest and juice for a moist cake with bright citrus flavor. The quick batter is mixed to just combine flour and leavening, producing a tender crumb. Baking yields a golden loaf good for breakfast or snacking, with subtle tang from lemon and richness from olive oil. Letting ingredients reach room temperature ensures smooth mixing for an even texture.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings:
8
Calories:
335 kcal
Course:
Dessert
Cuisine:
Mediterranean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 335
% 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.