This One Bowl Lemon Yogurt Cake is made with olive oil instead of butter; no mixer required! The secret to its super lemony flavor is an easy lemon syrup poured over the cake after baking, and a simple lemon icing.

granulated sugar lemon zest olive oil large eggs plain Greek yogurt milk vanilla extract baking powder salt all purpose flour fresh lemon juice granulated sugar powdered sugar

1. Preheat oven to 350 degrees F. Grease or line a loaf pan with parchment paper. Set prepared pan aside. 2. In a large bowl, rub the sugar and lemon zest together with your fingers; this releases the oils of the zest and makes your cake extra flavorful.

Make The Batter

3. Add the oil, eggs, yogurt, milk, vanilla, baking powder, and salt, and whisk it all together until well combined.

4. Dump the flour into the wet mixture, and stir together gently with a rubber spatula until smooth and combined — but do not over-mix.

5. Scrape the batter into the prepared loaf pan, smoothing out the top and rapping the pan on the counter a couple times to get rid of air bubbles.

6. Bake for 45-50 minutes, until cake springs back when tapped and a tester inserted in the center comes out clean or with a couple crumbs attached.

7. Microwave 1/4 cup lemon juice and 1 tbsp sugar on high in 15 second increments until bubbling and sugar has melted, about 1 minute. Whisk together.

Make The Syrup

8. When the cake comes out of the oven, immediately poke holes all over the surface of the cake. Pour glaze over the hot cake. 9. Let the syrup soak into the cake for 10-15 minutes, then run a spatula along the edges of the cake and remove cake to a wire rack.

Soak The Cake

10. Whisk together the powdered sugar with 2 Tbsp of fresh lemon juice until smooth and pourable. Once the cake is fully cooled, pour the icing over top. Serve!