Lemon Olive Oil Cake
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
8
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Calories
433 kcal
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Cuisine
Mediterranean
Lemon Olive Oil Cake
Description
This Lemon Olive Oil Cake starts with a batter blending yogurt, sugar, eggs, lemon zest, vanilla, and extra virgin olive oil, creating a creamy base. Dry ingredients of flour, baking powder, and salt are gently folded in, preserving moisture and tender crumb. Baked in a loaf pan until nearly clean on a toothpick test, the cake achieves a golden crust with a soft center.
After baking, the warm cake is flipped out of the pan and pierced with a skewer to allow absorption of a lemon syrup made from fresh lemon juice and sugar. This step saturates the crumb with citrus flavor and moisture. Once cooled, a lemon glaze of powdered sugar, lemon juice, and zest is added for a glossy, tangy finish.
This cake pairs well with tea or coffee and can be served for breakfasts, light desserts, or gatherings. It holds well at room temperature for a couple of days and can be frozen. Using fresh lemon zest ensures brightness, while gently folding the batter prevents toughness. Letting the glaze set on a cooled cake keeps the finish smooth and appealing.
Ingredients
For the Lemon Cake:
- 2 cups yogurt plain, whole
- 1 cup granulated sugar
- 3 large egg room temp
- 1 TB lemon packed, freshly grated, zest
- 1 tsp vanilla extract pure
- 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 of 1 lemon, zest
- 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.
Notes
- Store leftover cake in an airtight container at room temperature for 1-2 days, or freeze for longer storage.
- Always use freshly grated lemon zest, avoiding the white pith, to enhance flavor without bitterness.
- Gently fold dry ingredients into wet to keep the cake tender and avoid developing toughness.
- Poke holes in the warm cake before applying lemon syrup to help it soak in thoroughly.
- Allow the cake to cool completely before adding the lemon glaze to maintain its glossy appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 433 kcal
% 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.
User Reviews
Overall Rating
5
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