Lemon Olive Oil Yogurt Cake
- By Amy Dong
- Published Apr. 1, 2016
- Updated Jul. 11, 2023
Bring spring into your home with this Lemon Olive Oil Yogurt Cake. Supremely moist, ultra lemony, and decadent. Perfect for breakfast or dessert!
Yes, you read that right. Lemon Olive Oil Yogurt Cake.
It’s not a random hodgepodge creation, rest assured. Know that you won’t miss the butter. At all.
Olive oil is wicked good in cakes. We’ve been using olive oil in cakes for years now, which creates an amazingly moist and decadent texture. It’s about time we merged it with golden lemons. And the goodness of fresh yogurt.
Hello, Triple Threat.
This is your mouthwatering, luscious, calling-your-name-right-now cake, fresh out of the oven. ↑↑
The glossy look is in. {Even cakes are vain.}
Especially if that shimmer is actually the irresistible lemon syrup poured over warm cake. It soaks right in, resulting in a supremely lemony and rich experience.
Did I say this was a triple threat?
Not only does this loaf cake boast olive oil, lemons, and yogurt…but it also prides itself in having three layers of lemony flair.
Lemons in the cake, lemons in the syrup, and lemons in the glaze. Please, please don’t skip the glaze. [Said with wide, imploring eyes and hands clasped together.]
All the separate parts join up together and melt into one delectable loaf cake.
By the way, this Lemon Olive Oil Yogurt Cake keeps well when airtight at room temp, so it’s a great candidate for making ahead. As long as you assume all risk for mysterious chunks of your cake missing by morning.
Enjoy.
Did you make this?
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Lemon Olive Oil Yogurt Cake
Ingredients
For the Lemon Cake:
- 2 cups whole yogurt, plain
- 1 cup granulated sugar
- 3 large eggs, room temp
- 1 TB freshly grated lemon zest, packed
- 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 freshly squeezed lemon juice
- ⅓ cup granulated sugar
For the Lemon Glaze:
- 2 TB freshly squeezed lemon juice
- 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.) Scrape 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.
- Allow cake to cool 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. Evenly distribute lemon syrup over the cake (I use my pastry brush) until it's all soaked into the cake. Let cake cool at room temp.
- When cake is mostly cool, make the lemon glaze by combining the 3 ingredients for Lemon Glaze in a small bowl and stirring until it becomes a thick yet drizzly consistency. Drizzle glaze over cooled cake. Allow glaze to firm up, about 5 min. Slice and serve.
Notes
Nutrition (per serving)
Source: Chew Out Loud
When Life Gives You Lemons…
