From the Cook
From the Cook
1/3
Lemon Olive Oil Cake
By
Browndis
This recipe also lives on Browndis. Show them some love by checking it out! 😊
Check out original post! 😊
Instructions
1
|
Preheat oven to 350°F (175°C). Line an 8x4 or 9x5-inch loaf pan with parchment.
2
|
In a large bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant and pale yellow.
3
|
Whisk in eggs until glossy and slightly thickened.
4
|
Slowly whisk in olive oil.
5
|
Add milk, yogurt, lemon juice, and vanilla. Whisk until smooth.
6
|
In a separate bowl, whisk flour, baking powder, and salt.
7
|
Fold dry ingredients into wet just until combined. Do not overmix.
8
|
Pour batter into pan and smooth the top.
9
|
Bake 40–50 minutes, until a toothpick comes out clean with a few moist crumbs.
10
|
Cool in pan for 10–15 minutes, then transfer to a rack.
11
|
While the cake is baking in a separate bowl whisk powdered sugar, lemon juice, and salt into a thin glaze.
12
|
In a separate bowl rub lemon zest into sugar.
13
|
Once the loaf has cooled drizzle or brush the glaze over the cake. Immediately sprinkle lemon sugar over glaze.
14
|
Let set before slicing.
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Intelligent Tags
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
No Recipes Available
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.