Lemon Olive Oil Cake
This Lemon Olive Oil Cake is seriously so good and has been one of my favorite spring desserts for years! Tested to perfection, this easy loaf cake recipe turns out perfectly moist and fluffy every time. It's even better than the one from your favorite coffee shop! Made with simple ingredients that you likely already have in your kitchen, I love the bright citrus flavor combined with the perfect amount of sweetness in this delicious snack cake.
Equipment
Ingredients
- 1/2 cup olive oil
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup lemon juice
- 1/2 cup whole yogurt
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon lemon zest
- powdered sugar for dusting optional
Instructions
- Preheat the oven to 325 degrees F. and line a 9x5-inch loaf pan with parchment paper.
- Zest the lemon and set aside.
- In a large mixing bowl, combine the olive oil, eggs, sugar, lemon juice, yogurt, and vanilla.
- Whisk until smooth.
- Add the flour, baking powder, baking soda, salt, and lemon zest over the liquid ingredients.
- Stir to combine the dry ingredients, then mix into liquid ingredients just until combined (making sure not to over mix the batter).
- Pour the mixture into the loaf pan.
- Bake for 50-55 minutes, or until a toothpick comes out clean.
- Let cool for about 5 minutes in the pan, then another 5 minutes on a cooling rack.
- Top with a dusting of powdered sugar, slice, and enjoy!
Notes
- Use whole milk yogurt or even sour cream to keep the cake moist!
- Bake only until toothpick inserted comes out clean. This will prevent over baking the cake.
- Let the cake cool in the pan for about 5 minutes, then set it on a cooling rack to prevent it from getting soggy on the bottom.
Nutrition
Calories: 188kcal
Tried this recipe?Let us know how it was!