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.

Baker’s Tips

• Rub the zest into the sugar: Don’t skip this step. It infuses the sugar with lemon oil and makes the whole cake more fragrant.
• Don’t overmix: Mix just until combined for a soft, tender crumb.
• Line your loaf pan: It helps the cake come out cleanly and prevents over-browning on the sides.
• Let it cool fully before slicing: The crumb sets as it cools and slices cleaner.

Note: I use an 8.5×4.5-inch loaf pan (21x11cm). It’s not a very large loaf so baking in a 9×5 inch pan would make it quite flat.

The method

1. Rub lemon zest into sugar until fragrant.
2. Whisk in the eggs, yogurt, olive oil, and lemon juice.
3. Add the dry ingredients and stir gently until just combined.
4. Pour into a lined loaf pan and bake until golden and a skewer comes out clean.
5. Cool in the tin briefly, then transfer to a wire rack.
6. 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.

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.

Lemon Yogurt Olive Oil Cake

Elien Lewis

Light and tender full of lemon flavor, this lemon yogurt loaf with olive oil is simple to whip together.

4.96 from 41 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Cakes

Cuisine American

Servings 8

Calories 371 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 150 g granulated sugar
• 1 Tablespoon lemon zest
• 60 g fresh lemon juice
• 2 large eggs
• 1 teaspoon vanilla extract
• 125 g yogurt unflavored
• 105 g extra-virgin olive oil
• 220 g all-purpose flour
• 2 teaspoons baking powder
• ¼ tsp salt

Glaze

• 140 g powdered sugar
• 2 Tbsp fresh lemon juice
• Splash of milk

Instructions

 

• Preheat the oven to 350°F/180°C. Grease or line an 8.5×4.5inch (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

Both metric and US customary measurements are provided. Use the toggle to switch between the two. 

Nutrition

Serving: 1sliceCalories: 371kcalCarbohydrates: 59gProtein: 5gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 10gCholesterol: 38mgSodium: 181mgFiber: 1gSugar: 30g

Keyword cake, Lemon, Yogurt

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