Lemon Yogurt Loaf Cake with Olive Oil
This one bowl lemon yogurt cake is made with olive oil instead of butter and baked in a loaf pan; no mixer required! The secret to the bright lemon flavor is the easy homemade lemon syrup poured over the cake after baking, and the simple lemon icing to finish it off.
Servings 12 slices
Equipment
- 1 mixing bowl
- 1 Glass measuring cup
- 1 kitchen scale (optional but recommended)
- 1 microplane zester (optional but recommended)
- 1 Loaf Pan (9"x5" or 8.5"x4.5" both work)
Ingredients
For the lemon cake batter:
- 3/4 cup (150g) granulated sugar
- 2 Tablespoons lemon zest (from about two lemons)
- 1/2 cup (118 ml) olive oil (extra virgin works well)
- 2 large eggs
- 1/2 cup (113g) plain Greek yogurt (low fat or full fat both work, as does non-dairy Greek-style yogurt)
- 1/4 cup (59 ml) milk of choice (dairy or non-dairy both work)
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 and 3/4 cups (218g) all-purpose flour
For the lemon syrup:
- 1/4 cup (59 ml) fresh lemon juice
- 1 Tablespoon (12g) granulated sugar
For the lemon icing:
- 1 cup (113g) powdered (confectioner’s) sugar
- 2 Tablespoons fresh lemon juice
Instructions
For the cake batter:
- Preheat oven to 350 degrees F. Grease or line a loaf pan with parchment paper. Set prepared pan aside.
- In a large mixing bowl, rub the sugar and lemon zest together with your fingers until the mixture is fragrant; this releases the oils of the zest and makes your cake extra flavorful.
- Add the olive oil, eggs, yogurt, milk, vanilla, baking powder, and salt, and whisk it all together until well combined.
- Dump the flour into the wet mixture, and stir together gently with a rubber spatula until smooth and combined — but do not over-mix. We want a tender crumb, and over-mixing will make it tough! It’s ok if there are still a few small lumps.
- 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.
- 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.
Meanwhile, make the lemon syrup:
- Place 1/4 cup (59 ml) fresh lemon juice and 1 Tbsp (12g) granulated sugar in a microwave-safe measuring cup or bowl. Microwave on high in 15 second increments until bubbling and sugar has melted, about 1 minute. Whisk together and set aside to let cool.
Pour lemon syrup over the cake:
- When the cake comes out of the oven, immediately poke holes all over the surface of the cake with a toothpick or fork. Slowly pour glaze over the hot cake to soak in. Don’t pour too quickly or it will just run and pool down the sides, and that would be sad.
- 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.
Make lemon icing and finish cake:
- Icing: in the same measuring cup you used for the lemon syrup, whisk together 1 cup (113g) powdered sugar with 2 Tbsp of fresh lemon juice until smooth and pourable. Set aside.
- Once the cake is fully cooled, pour the icing over top. Serve!
Video
Notes
Storage: This cake keeps perfectly at room temperature in an airtight container or covered with foil or plastic, for up to 5 days. I actually think it’s best on the second day, once the flavors have a chance to sink in. You can refrigerate the cake for up to a week, tightly covered so it doesn’t dry out, or cake can be frozen, tightly wrapped, for up to 3 months. Leave on the counter to thaw for at least 2-3 hours, or thaw in the fridge overnight before serving.
Substitutions and Customization Options:
- Replace the olive oil with an equal volume of another neutral oil like avocado or grapeseed. You could even use melted butter in a pinch, but the soft and velvety texture of the cake is best achieved using oil.
- Replace the Greek yogurt with non-dairy Greek-style yogurt or sour cream.
- Make it gluten-free: substitute an equal volume (1 and 3/4 cup) or equal weight (218g) of a gluten-free all-purpose flour mix that contains xanthan gum. I tested and like Bob’s Red Mill Gluten Free 1:1 Baking Flour.
- Skip the icing if you want a less-sweet cake. I've already reduced the sugar in the cake batter (vs traditional lemon loaf recipes) and sugar is an essential part of the moisture and flavor in this cake, so reduce further at your own peril. I don't recommend skipping the homemade lemon syrup as that's what brings the bright lemon flavor!
- Make into cupcakes: you can turn this lemon loaf cake into simple glazed lemon cupcakes too! Simply divide the cake batter evenly in in a 12-cup muffin tin (ideally lined with parchment paper muffin liners) and bake at 350 degrees for 18-22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Brush the lemon syrup over the cupcakes while still warm, and then optionally glaze with the lemon glaze before serving.