This moist and tender lemony loaf is made with olive oil for a rich flavor and super soft crumb!

My moist, lemony olive oil loaf cake is so tender and easy to make that you’ll have it on repeat. Brightened with fresh lemon zest and juice, all you need is one bowl and a whisk. Plus, it’s topped with a zesty lemon glaze, making it the perfect cake for any day.

I love citrus-flavored desserts, and you’ll want to make a double batch of this lemony loaf cake because it comes together in no time and won’t sit around long. It’s perfect to give away as gifts and stores really well in the freezer. The glaze makes everything brighter and sweeter, because the cake isn’t too sweet by itself.

Why will I want to make a double batch?

Fresh, light, zesty,

Refreshing, soft,

Moist, tender, lemony

Olive oil loaf cake topped with

Creamy, Bright lemon glaze.

What’s in a lemony olive oil loaf cake?

Light olive oil -use mild or light olive oil to avoid bitterness in the cake.

Eggs -at room temperature to keep from seizing the ingredients and allow everything to blend together perfectly. If you forget to take out your eggs beforehand, put them in a bowl of room-temperature water and change the water until they come to temperature.

Plain yogurt -this is a must for this loaf cake because it helps to keep the loaf crumb so moist and soft.

Granulated sugar -pure cane sugar or whatever you have on hand.

Pure vanilla extract -adds a sweet marshmallowy balance to the lemon.

Zest of 2 lemons -the zest is what carries most of the aroma and flavor, so don’t skip this. Remember to always zest before juicing your lemons.

Juice of 2 lemons – using the lemon juice as the liquid for the cake batter adds a wonderful, zesty lemon flavor. If you end up wanting even more lemon flavor in your loaf, you can’t add more because it will throw off the batter. So, use a couple of drops of lemon extract instead.

All-purpose flour -I haven’t tested another flour, but I bet you could make this lemony loaf gluten-free with a simple flour swap.

Baking powder -when used together with baking soda, you get the perfect rise for the loaf and great color without over-browning. Plus, it makes the cake light and fluffy.

Baking soda – I always mix this into my lemon juice to prevent clumping and to allow it to distribute evenly throughout the batter.

Salt -this balances the acidity and sweetness to round out all the flavors.

What do I need for the glaze?

Confectioner’s sugar -the base for any good glaze because the powdered sugar melts into the lemon juice to create a super flavorful, sweet, thick drizzle.

Zest of 1 lemon – punches up the flavor of the lemon for the best-tasting glaze.

Fresh lemon juice -flavors the glaze with bright, citrusy lemon.

What type of pan do I use?

Preheat the oven to 350°F (180°C).Grease a 9 x 5-inch loaf pan and line it with parchment paper.

How do I create the lemony olive oil loaf cake flavor?

In a large mixing bowl, whisk together the olive oil, sugar, eggs, and vanilla until smooth. Mix the lemon juice and baking soda in a tall glass (it will bubble and rise). Then, add the yogurt and lemon juice to the bowl. Whisk until combined.

How do I make the batter?

In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest. Add the dry ingredients to the wet mixture and whisk until just combined and smooth. Pour the batter into the prepared loaf pan and smooth the top.

How long should I bake the cake?

Bake on the center rack for 50 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake completely in the pan, then remove and place on a serving platter.

What about the lemon glaze?

In a bowl, whisk together the confectioner’s sugar, lemon juice, and lemon zest until the mixture is smooth. Start with amounts listed in the recipe card for a thick, luxurious glaze, but add a bit more lemon juice at a time until you get to the thickness you like. Drizzle over the cooled loaf.

Can I make this lemony olive oil loaf cake ahead?

Yes! This cake freezes well. So, let the cake cool to room temp. Then, wrap the whole cake or individual slices tightly with plastic wrap and store for up to 2 months.

How do I serve this?

First, you make a hot cup or pot of coffee. Then, if you’re not just eating a peice for yourself, put the whole lemony olive oil loaf cake on a beautiful cutting board to slice and serve on. It will look as beautiful as it tastes!

What if I want an intense lemony flavor?

For a stronger lemon flavor, add a few drops of lemon extract to the batter or glaze.

Do you have more lemony desserts?

Homemade Lemon Curd

Lemony Linzer Cookies

Lemony Brownies

Lemony Blueberry Loaf Cake with a Crumble Topping

The Best Lemon Bar Tart

Lemon Layer Cake with Lemon Curd & Mascarpone Frosting

Watch the Video:

Lemony Olive Oil Loaf Cake

Yield: 8 slices

This moist and tender lemon loaf is made with olive oil for a rich flavor and soft crumb. Brightened with fresh lemon zest and juice, topped with a zesty glaze, and easy to make in one bowl — it’s the perfect everyday cake that also freezes beautifully.

Ingredients

3/4 cup light olive oil
3 large eggs, at room temperature
1/4 cup plain yogurt
1 cup granulated sugar
1 teaspoon pure vanilla extract
Zest of 2 lemons
Juice of 2 lemons
2 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

For the Lemon Glaze:

2 cups confectioner's sugar
Zest of 1 lemon
3 tablespoons fresh lemon juice

Instructions

Preheat the oven to 350°F (180°C). Grease a 9 by 5-inch loaf pan and line it with parchment paper.

In a large mixing bowl, whisk together the olive oil, sugar, eggs, and vanilla until smooth.

Add the yogurt and the lemon juice. (Mix the lemon juice and baking soda in a tall glass first, as it will bubble and rise.) Whisk the wet ingredients until combined.

In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest.

Add the dry ingredients to the wet mixture and whisk until just combined and smooth.

Pour the batter into the prepared loaf pan and smooth the top.

Bake on the center rack for 50 minutes, or until a toothpick inserted in the center comes out clean.

Cool the cake completely in the pan, then remove and place on a serving platter.

In a bowl, whisk together the confectioner's sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled loaf.

Notes

Use mild or light olive oil to avoid bitterness.
This cake freezes well — wrap it tightly and store for up to 2 months.
For a stronger lemon flavor, add a few drops of lemon extract to the batter or glaze.

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Lemony Olive Oil Loaf Cake