Lemon Olive Oil Loaf

5 from 1 vote

This Lemon Olive Oil Loaf is super moist, super 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.

Prep Time10

Cook Time40

Total Time50

Course: Dessert, Snack

Cuisine: American, Italian

Servings: slices

Calories: 392kcal

Author: Lauren Skardal

Ingredients

Lemon Olive Oil Loaf

¾ cup whole milk 170g
½ cup extra virgin olive oil 100g
½ cup plain full-fat Greek yogurt 113g
2 large eggs 100g
1 teaspoon vanilla extract
zest 2 large lemons
1½ cups flour 210g
¾ cup granulated sugar 150g
2 teaspoon baking powder
½ teaspoon salt

Lemon Glaze (optional)

2 tablespoon lemon juice
1¼ cups powdered sugar

Instructions

Preheat the oven to 350°F. Butter and flour a 9x5 metal loaf pan or butter and line with parchment paper.
In a large bowl, whisk the whole milk, extra virgin olive oil, plain full-fat yogurt, eggs, vanilla extract, and lemon zest.
Add the granulated sugar, baking powder, and salt, and combine. Add the flour, mixing until just incorporated, being careful not to overmix.
Pour the batter into the prepared loaf pan and bake at 350°F for 40-45 minutes or until lightly golden brown and a toothpick comes out clean or with a few crumbs. Note that sometimes the top of a loaf cake can wipe the toothpick clean.
While the loaf cake is in the oven, make the lemon glaze. In a small bowl, combine the lemon juice (from a lemon zested earlier) and the powdered sugar.
Once the lemon olive oil loaf has fully cooled, drizzle with the lemon glaze.

Notes

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.

Nutrition