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.

Author: Browndis

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 8 slices

Calories: 400 kcal per serving

Ingredients

¾ cup - granulated sugar
2 - fresh lemons
2 - whole eggs
½ cup - extra virgin olive oil
½ cup - whole milk
¼ cup - plain yogurt
2 tablespoons - lemon juice ‍
2 ½ teaspoons - pure vanilla extract
1 ½ cups - all purpose flour
2 teaspoons - baking powder
¼ tsp - salt
¾ cup - powdered sugar
2 tablespoons - lemon juice
1 pinch - salt
3 tablespoons - granulated sugar
3 grams - lemon

Instructions

Preheat oven to 350°F (175°C). Line an 8x4 or 9x5-inch loaf pan with parchment.
In a large bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant and pale yellow.
Whisk in eggs until glossy and slightly thickened.
Slowly whisk in olive oil.
Add milk, yogurt, lemon juice, and vanilla. Whisk until smooth.
In a separate bowl, whisk flour, baking powder, and salt.
Fold dry ingredients into wet just until combined. Do not overmix.
Pour batter into pan and smooth the top.
Bake 40–50 minutes, until a toothpick comes out clean with a few moist crumbs.
Cool in pan for 10–15 minutes, then transfer to a rack.
While the cake is baking in a separate bowl whisk powdered sugar, lemon juice, and salt into a thin glaze.
In a separate bowl rub lemon zest into sugar.
Once the loaf has cooled drizzle or brush the glaze over the cake. Immediately sprinkle lemon sugar over glaze.
Let set before slicing.

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