Lemon Olive Oil Cake
This Lemon Olive Oil Cake is supremely moist, ultra lemony, and decadent. Perfect for breakfast or dessert!
Servings: 8
Ingredients
For the Lemon Cake:
- 2 cups whole yogurt, plain
- 1 cup granulated sugar
- 3 large eggs, room temp
- 1 tablespoon lemon zest, packed, freshly grated
- 1 teaspoon pure vanilla extract
- ½ cup extra virgin olive oil
- 2 cups all purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon table salt
For the Lemon Syrup:
- ½ cup lemon juice, freshly squeezed
- ⅓ cup granulated sugar
For the Lemon Glaze:
- 2 tablespoons lemon juice, freshly squeezed
- 1 lemon zest, 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.
- 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.
Notes
- 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.
- 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. Over-mixing can make the cake tough.
- 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.
Nutrition (per serving)
Calories: 433kcal | Carbohydrates: 78g | Protein: 8g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 288mg | Potassium: 178mg | Fiber: 1g | Sugar: 37g | Vitamin A: 164IU | Vitamin C: 10mg | Calcium: 181mg | Iron: 2mg