5.0 from 27 votes
Lemon Olive Oil Cake
This Lemon Olive Oil Cake is supremely moist, ultra lemony, and decadent. Perfect for breakfast or dessert!
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 8
Calories: 433 kcal
Course:
Dessert , Breakfast , Brunch
Cuisine:
Mediterranean
Ingredients
For the Lemon Cake:
- 2 cups whole yogurt plain
- 1 cup granulated sugar
- 3 large eggs room temp
- 1 TB lemon zest packed, freshly grated
- 1 tsp pure vanilla extract
- ½ cup extra virgin olive oil
- 2 cups all purpose flour
- 3 tsp baking powder
- ¼ tsp table salt
For the Lemon Syrup:
- ½ cup lemon juice freshly squeezed
- ⅓ cup granulated sugar
For the Lemon Glaze:
- 2 TB lemon juice freshly squeezed
- 1 lemon zest zest of 1 lemon
- 1 cup powdered sugar
Instructions
- Preheat oven 350F, with rack on lower middle position. Lightly grease 9x5" loaf pan and set aside.
- In a bowl, hand-whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and olive oil. Whisk until well incorporated.
- In a separate bowl, hand-whisk together the flour, baking powder, and salt. Using a rubber spatula or wooden spoon, gently fold flour mixture together with the yogurt mixture until most lumps are gone - a few small lumps are fine.
- Use a rubber spatula to transfer batter into greased loaf pan and bake 60-70 min. or until toothpick inserted in center comes out almost clean, with a few tender crumbs attached. Let cake cool in pan slightly at room temp, while you make the lemon syrup.
- Combine the 2 ingredients for Lemon Syrup into a saucepan. Stir over medium heat until completely dissolved.
- Use a sharp knife to loosen warm cake from pan and carefully flip cake over onto a serving platter. Using a bamboo skewer or toothpick, poke holes throughout top of cake. Brush lemon syrup over the cake until it's soaked into the cake. Let cake cool.
- Make the lemon glaze by combining the 3 ingredients for Lemon Glaze in a small bowl and stirring until it becomes a thick-drizzle consistency. Drizzle glaze over cooled cake. Glaze will firm up in 5 minutes. Slice and serve.
Cup of Yum
Notes
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- This cake is delicious as leftovers. Keep in an airtight container at room temp 1-2 days. It can also be frozen, in airtight container, for several weeks.
- Always use freshly grated lemon zest for the best flavor. Avoid using the white pith of the lemon, as it can be bitter.
- Don't rush the mixing process. Gently fold the dry ingredients into the wet ingredients until just combined. Over-mixing can make the cake tough.
- Poking holes in the cake before adding the lemon syrup allows it to soak in and infuse the cake with even more lemony goodness.
- Let the cake cool completely before adding the lemon glaze. This will prevent the glaze from melting and will give your cake a beautiful, glossy finish.
Nutrition Information
Calories
433kcal
(22%)
Carbohydrates
78g
(26%)
Protein
8g
(16%)
Fat
18g
(28%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.01g
Cholesterol
78mg
(26%)
Sodium
288mg
(12%)
Potassium
178mg
(5%)
Fiber
1g
(4%)
Sugar
37g
(74%)
Vitamin A
164IU
(3%)
Vitamin C
10mg
(11%)
Calcium
181mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 433
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 78g | 26% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 78mg | 26% |
| Sodium | 288mg | 12% |
| Potassium | 178mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 164IU | 3% |
| Vitamin C | 10mg | 11% |
| Calcium | 181mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.