- ¾ cup olive oil
- 3 large eggs at room temperature
- ¼ cup plain whole milk yogurt
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- Zest of 2 small lemons
- Juice of 2 small lemons (1/4 cup)
- 2 cups all-purpose flour
- 1 and ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Confectioner’s sugar for dusting over top
- Optional glaze:
- 2 cups confectioner’s sugar
- 2-3 tablespoons fresh lemon juice
Preheat the oven to 350 °F 180 °C.
Combine the olive oil, sugar, eggs, and yogurt in. a large mixing bowl. Whisk together until combined.
Combine the flour, baking powder, baking soda, and salt in a separate bowl. Zest the lemons into the flour mixture. Whisk to combine and set aside.
Add the lemon juice and vanilla extract to the oil mixture and whisk well until incorporated.
Add the flour mixture to the olive oil bowl and whisk until everything is incorporated and smooth.
Grease a 9 by 2-inch loaf pan.
Pour the batter into the pan and bake in the center rack of the oven for 35-40 minutes or until golden and a toothpick inserted in the center comes out clean.
To make the icing: combine the confectioner’s sugar with lemon juice in a small bowl. Whisk well until smooth. Add more juice if needed.
Remove from oven and allow to cool in pan.
Remove cake from pan and set on a serving plate. Drizzle the lemon glaze over the cake and serve.