- VE
Lemon Olive Oil Cake
This lemon olive oil cake is tender, fragrant, and balanced. Not overly sweet, not overly tangy, just bright, soft, and quietly addictive. It’s the kind of cake you slice on a Tuesday afternoon, serve at brunch with tea, or wrap up for a neighbor.
Ingredients
Cake Batter
Lemon Icing
Lemom Sugar Topping
Instructions
- Step 1
Preheat oven to 350°F (175°C). Line an 8x4 or 9x5-inch loaf pan with parchment.
- Step 2
In a large bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant and pale yellow.
- Step 3
Whisk in eggs until glossy and slightly thickened.
- Step 4
Slowly whisk in olive oil.
- Step 5
Add milk, yogurt, lemon juice, and vanilla. Whisk until smooth.
- Step 6
In a separate bowl, whisk flour, baking powder, and salt.
- Step 7
Fold dry ingredients into wet just until combined. Do not overmix.
- Step 8
Pour batter into pan and smooth the top.
- Step 9
Bake 40–50 minutes, until a toothpick comes out clean with a few moist crumbs.
- Step 10
Cool in pan for 10–15 minutes, then transfer to a rack.
- Step 11
While the cake is baking in a separate bowl whisk powdered sugar, lemon juice, and salt into a thin glaze.
- Step 12
In a separate bowl rub lemon zest into sugar.
- Step 13
Once the loaf has cooled drizzle or brush the glaze over the cake. Immediately sprinkle lemon sugar over glaze.
- Step 14
Let set before slicing.
Tips & Tricks
Per serving
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