This Lemon Olive Oil Loaf is super moist, intensely lemony, made with extra virgin olive oil rather than butter or processed oils, and it’s easy to make in one bowl in under an hour.

The olive oil adds good fat and flavor, and lends a tender, delicious cake that pairs perfectly with lemon. It’s all topped with an optional 2-ingredient lemon glaze.

Don’t have a loaf pan? Try this Italian Olive Oil Cake instead.

The cross section of a Lemon Olive Oil Loaf Cake showing the most and tender cake topped with a simple sweet lemon glaze on a light background.

I absolutely love to bake with olive oil, making everything from Olive Oil Cupcakes to Olive Oil Blueberry Muffins, and even Lemon Olive Oil Cookies. Using olive oil is the best of both worlds, adding good fat (unlike butter) and contributing to a superior texture that can only be achieved with oil (yet avoiding processed oils like vegetable oil).

Recipe Testing

I tested this recipe both with and without the addition of yogurt, which I also use in this Raspberry Lemon Loaf. The yogurt adds so much moisture and a slight tang that pairs perfectly with the lemon. It really makes the cake.

Ingredients

Below are the ingredients needed to make this Lemon Olive Oil Loaf.

Loaf Ingredients:

Whole Milk: I recommend using whole milk, but 1 or 2% can be used in a pinch.
Olive Oil: Use a high-quality extra virgin olive oil.
Yogurt: Use plain full-fat Greek yogurt, but low-fat yogurt will also work if needed. If you have extra yogurt, it can also be used in this Banana Bread with Streusel Topping.
Eggs: Use large eggs, pasture-raised if possible.
Vanilla Extract: Brings out the flavor of the lemon. Use real vanilla extract, not imitation vanilla.
Lemons: Using lemon zest gives you the sweet lemon flavor with none of the acidity, sourness, and water content that comes with using lemon juice. Using the zest of 2 lemons gives the loaf a super bright, sweet, and strong lemony flavor.
Sugar: Use granulated sugar for a loaf that is sweet, but not overly sweet. If you want a loaf that is even less sweet, you can reduce the sugar to ½ cup.
Baking Powder: For leavening.
Salt: To bring out and balance flavor.
Flour: Use all-purpose, unbleached flour.

Glaze Ingredients (optional, not pictured):

Lemon Juice: Used from the zested lemons above.
Powdered Sugar: Also known as confectioner’s sugar.

See the recipe card for full information on ingredients and quantities.

How To Make Lemon Olive Oil Loaf Cake

Below are the step-by-step instructions and photos for how to make this Lemon Olive Oil Loaf Cake.

*Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.

A large mixing bowl with the wet ingredients, the bowl with the sugar, baking powder, and salt added, and the bowl with the flour added.

Prep: Preheat the oven to 350°F. Butter and flour a 9x5 loaf pan or butter and line with parchment paper.

Step 1. Wet Ingredients: In a large bowl, whisk the whole milk, extra virgin olive oil, yogurt, eggs, vanilla extract, and lemon zest.

Step 2. Sugar: Add the sugar, baking powder, and salt, and whisk to combine.

Step 3. Flour: Add the flour and whisk until combined. Aim to remove some but not all of the lumps in the batter. Do not overmix.

The Lemon Olive Oil Loaf batter poured into a loaf pan, after it has baked, and after it has been glazed.

Step 4. Pour the Batter: Pour the batter into the prepared loaf pan.

Step 5. Bake: Bake at 350°F for 40-45 minutes or until lightly golden brown on top. Allow to cool.

Step 6. Glaze (optional): In a small bowl, combine the lemon juice and powdered sugar. Pour the glaze over the cooled loaf. Slice and serve.

Tips for Making the Best Lemon Olive Oil Loaf

Olive Oil: It is important to use a high-quality extra virgin olive oil. The flavor of the olive oil will transfer into the flavor of the finished loaf. I prefer to use a neutral-tasting olive oil, but the herby and floral notes of olive oil pair well with lemon. If choosing a more flavorful olive oil, use one that you already know you love.
Flour: It is helpful to measure flour with a kitchen scale. I use a conversion of 140g of flour per cup. If you do not have a kitchen scale, use the “dip and sweep” approach of measuring flour used by America’s Test Kitchen.
Don’t Overmix: To ensure a lighter, tender loaf, do not overmix the flour, which develops gluten (great for a chewy pizza crust, but not cake).
Don’t Overbake: The best way to ensure the cake is not dry (other than using yogurt in this recipe) is to not overbake. The top should be lightly golden brown in places, and a toothpick inserted in the middle should come out clean. Be aware that sometimes the top of the cake can wipe a toothpick clean when removing it.
Dish Material: If you are using a glass or ceramic baking dish, you may need to add 5-7 minutes to the baking time since those materials conduct heat more slowly than metal.
Lemon Glaze: If the glaze is too thin, add additional powdered sugar. If it’s too thick, add the smallest amount of lemon juice. A small amount goes a long way.

Storage and Freezing

To Store: Store the loaf in the container it was baked in, covered with aluminum foil or plastic wrap at room temperature for up to 3 days.
To Freeze: This loaf cake freezes very well. Freeze individual slices or the entire loaf in a gallon-sized freezer bag for up to 3 months. Thaw at room temperature or gently in the microwave at low power if you are short on time.