Lemon Yogurt Olive Oil Cake
Light, tender, and full of lemon flavor, this lemon yogurt loaf cake with olive oil is simple to whip together. It’s a lemon cake with a lovely, moist texture and a delicious lemon flavor.
Lemon is such a great flavor to use year-round. In the summertime, it’s fresh and bright and the color of the sun. In winter, lemons are in season, and the pop of color and bright citrus flavors are a welcome distraction on cold and dark days.
Yogurt is a magical ingredient this lemon yogurt olive oil cake . The acidity in the yogurt can help with rising, but it also creates a more tender texture in the cake. I also use yogurt in these brown butter banana muffins and double chocolate banana bread.
Ingredients
The full ingredients for this lemon yogurt cake recipe are listed in the printable recipe card at the bottom of this post
- All-purpose flour
- Sugar – Sugar is needed for sweetness, but there is not a huge amount in the cake, which offsets the sweet glaze.
- Large eggs – For structure and binding
- Lemon – Plenty of fresh lemons, both fresh juice and fresh lemon zest are needed for flavor.
- Vanilla extract – for flavor
- Salt– Another flavor enhancer
- Baking Powder – For lifting in the cake
- Yogurt – The addition of yogurt creates light and a moist crumb. You can use plain yogurt or Greek yogurt. This can be substituted for sour cream, too.
- Extra Virgin Olive Oil – Flavor and texture. Extra-virgin olive oil is made purely from cold-pressed olives. It is stronger in flavor than standard olive oil or light olive oil (which are a mix of cold-pressed and processed oil.) Extra-virgin olive oil is the healthier option. You can swap this for coconut oil or other neutral vegetable oil like canola or rice bran, but olive oil gives a much richer flavor.
The lemon glaze
- Lemon juice and zest
- Powdered sugar
- Milk
The loaf pan
I use an 8.5×4.5-inch loaf pan (21x11cm). You can also bake this in a 7-inch round cake pan. The cooking time will change depending on the pan you are choosing.
The method
- Preheat the oven to 350°F/180°C. Grease or line a regular 8½x4½inch (21x11cm) loaf pan with parchment paper.
- In a large bowl, combine sugar and lemon zest. Rub it with your fingers to release the oils from the lemon zest. Stir in the lemon juice.
- Add in the eggs, yogurt, oil, and vanilla and whisk them together by hand to combine them.
- In a separate small bowl, whisk together the flour, salt, and baking powder.
- Tip the dry ingredients into the wet ingredients and stir it well to combine with a rubber spatula, but don’t over-mix it. If using an electric mixer, mix it on low to medium speed until just combined. There may be some lumps in the batter but that’s okay.
- Spoon the cake batter into the prepared pan and bake in a preheated oven for anywhere between 45-55 minutes until the top of the cake springs back when touched and a cake tester inserted into the center of the loaf comes out clean.
You’ll need to assess your cake through the skewer method as opposed to relying purely on baking time as each oven is different and baking time can also differ depending on what yogurt was used (as discussed above.)
- After baking, remove the loaf from the pan and let the cake cool down to room temperature on a wire rack before glazing.
The simple glaze
- Once the loaf has cooled, mix powdered sugar, fresh lemon juice, and a splash of milk to make a thick but pourable glaze.
- Drizzle it generously over the top of the cooled cake. Enjoy a slice of this cake with your morning or afternoon coffee.
Storing
Leftover lemon yogurt cake can be stored in an airtight container at room temperature for up to 4 days. The lemon loaf cake can also be wrapped tightly in plastic wrap and frozen for up to 3 months. Thaw at room temperature.
More citrus recipes
Lemon Yogurt Olive Oil Cake
Light and tender full of lemon flavor, this lemon yogurt loaf with olive oil is simple to whip together.
Ingredients
- 150g (¾ cup*) granulated sugar
- 1 Tablespoon lemon zest
- 60g (¼ cup) fresh lemon juice
- 2 large eggs
- 1 teaspoon vanilla extract
- 125g (½ cup) unflavored yogurt
- 105g (½ cup) extra-virgin olive oil
- 220g (1 ¾ cup) all-purpose flour
- 2 teaspoons baking powder
- ¼ tsp salt
Glaze
- 140g (1 ¼ cups) powdered sugar
- 2 Tbsp fresh lemon juice
- Splash of milk
Instructions
- Preheat the oven to 350°F/180°C. Grease or line an 8½x4½inch (21x11cm) loaf tin.
- Combine the sugar and the lemon zest in a large bowl. Rub it with your fingers to release the oils from the lemon zest. Stir in the lemon juice.
- Add in the eggs, yogurt, oil, and vanilla and whisk them together by hand to combine them.
- In a seperate bowl, whisk together the flour, baking powder, and salt. Add this to the wet ingredients and fold it well to combine it, but don't over-mix it. There may be some lumps in the batter, but that's okay.
- Pour the batter into the prepared loaf tin and bake in a preheated oven for approximately 45-55 minutes until the top springs back when touched and a skewer inserted into the middle of the loaf comes out clean.
- After baking, remove the loaf from the tin and let it cool to room temperature before glazing.
- Once the loaf has cooled, mix together confectioner sugar, lemon juice, and a splash of milk to make a thick but pourable glaze.
- Drizzle it generously over the loaf.
Notes
*The cup sizes given are for US cups. Note that these are smaller than metric cup sizes. For best results, use grams.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 371Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 38mgSodium: 181mgCarbohydrates: 59gFiber: 1gSugar: 30gProtein: 5g
Do you have this recipe in traditional measurements like cups?
Hi! I was just referred to your site…love it. quick question – can this be baked in a cake pan like a 8″ and if I double the receipe make a lemon layer cake?
Thx
Hey yes that would work! 🙂
Thank you for letting me know! I have updated it 🙂
Hi There! Would I be able to bake this 12 hrs in advance and leave it in the fridge + then glaze in the morning at room temp for serving?
Hey you can bake it 12 hours in advance but it doesn’t need to be refrigerated, it’s fine to be kept at room temperature for up to 3 days 🙂