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Lemon Olive Oil Cake
5 from 18 votes

Lemon Olive Oil Cake

Lemon Olive Oil Cake is a moist loaf cake made with yogurt, olive oil, and fresh lemon zest. The cake's tender crumb is soaked with a vibrant lemon syrup and finished with a bright lemon glaze. This combination offers a subtle citrus tang and moist texture, ideal for a light dessert or snack.

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 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

    Cup of Yum
  1. Preheat oven 350F, with rack on lower middle position. Lightly grease 9x5" loaf pan and set aside.
  2. In a bowl, hand-whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and olive oil. Whisk until well incorporated.
  3. 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.
  4. 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.
  5. Combine the 2 ingredients for Lemon Syrup into a saucepan. Stir over medium heat until completely dissolved.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 8 Serving

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.