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Lemon Olive Oil Yogurt 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

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.

lemon olive oil yogurt cake 2

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.

lemon olive oil yogurt cake 3

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.


Did you make this?

Please give us a rating and comment below. We love hearing from you!

Slices of Yogurt Cake with Lemon

Lemon Olive Oil Yogurt Cake

5 from 4 ratings
Bring spring into your home with this Lemon Olive Oil Yogurt 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:


  • 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.


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.

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

Source: Chew Out Loud

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  1. Blueberry Lemon Bread

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Add a comment

Recipe Rating


    • Fran

    Have you ever made this with a non-dairy yogurt substitute?

      • Amy Dong

      Hi, Fran! I have not, but my guess is that would work 🙂

    • Rickie Degrand
    • 5 stars

    Pretty! This has been an incredibly wonderful article. Thanks!

    • Cupcake
    • 5 stars

    Absolutely Delicious!!

    • Jim

    This cake was terrific!!! Thank you for sharing the recipe!

      • chewoutloud

      Yay, great to hear you liked this! So glad you came over to let us know today. Happy spring! 🙂

        • diana chesson

        i made the cake and it was amazing, thank you. i was wondering if butter could be substituted for the olive oil.

          • chewoutloud

          Yay, Diana, so awesome that you made the cake and liked it! 🙂 I’m sure you can sub butter for the olive oil, if you prefer a buttery flavor. My guess is that it would turn out tasting more like a lemony pound cake with butter in it. Not a bad thing at all 🙂 You could also try coconut oil, or go with half butter/half oil. Happy baking!

    • Kirstn Cook

    About how many lemons would I need to buy for this recipe?

      • chewoutloud

      Hi, Kirstn! It really depends on size of your lemons; I only needed 3-4 lemons, but mine were quite large and I use a lemon juicer to get every last drop. You might need a couple more if yours are smaller. Hope you love this one! 🙂

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