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Lemon Olive Oil Cake

Bring spring into your home with this Lemon Olive Oil Yogurt Cake. Supremely moist, ultra lemony, and decadent. Perfect for breakfast or dessert!

lemon olive oil yogurt cake 5

1-Minute Video: Lemon Olive Oil Cake

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.

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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.

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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.

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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.


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Slices of Yogurt Cake with Lemon

Lemon Olive Oil Cake

5 from 4 ratings
Bring spring into your home with this Lemon Olive Oil Cake. Supremely moist, ultra lemony, and decadent. Perfect for breakfast or dessert!
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8
Author: Amy Dong


For the Lemon Cake:

For the Lemon Syrup:

For the Lemon Glaze:

  • 2 TB lemon juice, freshly squeezed
  • 1 lemon zest, zest of 1 lemon
  • 1 cup powdered sugar


  • Preheat oven 350F, with rack on lower middle position. Lightly grease 9×5″ 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.


  • This cake is delicious as leftovers. Keep in an airtight container at room temp 1-2 days. It can also be frozen, in airtight container, for several weeks.
  • For a moist and tender cake, use whole milk yogurt. Its rich and creamy texture will make your cake irresistible.
  • Always use freshly grated lemon zest for the best flavor. Avoid using the white pith of the lemon, as it can be bitter.
  • Don’t rush the mixing process. Gently fold the dry ingredients into the wet ingredients until just combined. Overmix can make the cake tough.
  • When making the lemon syrup, make sure to fully dissolve the sugar in the lemon juice. This will give your cake a sweet and tangy kick.
  • Poking holes in the cake before adding the lemon syrup allows it to soak in and infuse the cake with even more lemony goodness.
  • Let the cake cool completely before adding the lemon glaze. This will prevent the glaze from melting and will give your cake a beautiful, glossy finish.
If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you! 
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Nutrition (per serving)

Calories: 429kcal | Carbohydrates: 78g | Protein: 8g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 69mg | Sodium: 285mg | Potassium: 174mg | Fiber: 1g | Sugar: 37g | Vitamin A: 152IU | Vitamin C: 9mg | Calcium: 179mg | Iron: 2mg
Course: Breakfast, brunch, Dessert
Cuisine: Mediterranean
Diet: Vegetarian
Method: Bake

Source: Chew Out Loud

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