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Lemon Yogurt Loaf Cake with Olive Oil Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 28 reviews
  • Author: Bara
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Lemon Yogurt Loaf Cake with Olive Oil is a moist, tender, and fragrant cake bursting with fresh lemon flavor. Olive oil adds a subtle richness that pairs beautifully with the tangy yogurt, creating a beautifully textured loaf perfect for breakfast, dessert, or afternoon tea. The cake is finished with a zesty lemon syrup soak and a glossy lemon glaze for an extra burst of citrus brightness.

Ingredients

Cake Batter

  • 3/4 cup (150g) granulated sugar
  • 2 Tablespoons lemon zest (from about two lemons)
  • 1/2 cup (118 ml) olive oil (extra virgin works well)
  • 2 large eggs
  • 1/2 cup (113g) plain Greek yogurt (low fat or full fat, or non-dairy Greek-style yogurt)
  • 1/4 cup (59 ml) milk of choice (dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 and 3/4 cups (218g) all-purpose flour

Lemon Syrup

  • 1/4 cup (59 ml) fresh lemon juice
  • 1 Tablespoon (12g) granulated sugar

Lemon Icing

  • 1 cup (113g) powdered (confectioner’s) sugar
  • 2 Tablespoons fresh lemon juice

Instructions

  1. Preheat the Oven and Prepare the Pan: Preheat your oven to 350 degrees F. Grease a loaf pan or line it with parchment paper, then set it aside ready for the batter.
  2. Make the Lemon-Sugar Mixture: In a large mixing bowl, rub together the granulated sugar and lemon zest with your fingers until the mixture is fragrant. This helps release the lemon oils for enhanced flavor.
  3. Combine Wet Ingredients: Add the olive oil, eggs, yogurt, milk, and vanilla extract to the lemon-sugar mixture. Whisk everything together until smooth and fully combined.
  4. Add Dry Ingredients: Sprinkle in the baking powder, salt, and flour. Gently fold the mixture with a rubber spatula until smooth but still slightly lumpy to avoid over-mixing, which can toughen the cake crumb.
  5. Transfer Batter to Pan: Scrape the batter into the prepared loaf pan, smoothing the top. Lightly tap the pan on the counter a few times to release any air bubbles.
  6. Bake the Cake: Bake the loaf for 45-50 minutes, or until the cake springs back when lightly pressed and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  7. Prepare the Lemon Syrup: While the cake bakes, combine fresh lemon juice and granulated sugar in a microwave-safe bowl. Microwave in 15-second bursts until the sugar dissolves and the mixture bubbles, about 1 minute. Whisk well and let cool.
  8. Apply the Lemon Syrup: When the cake comes out of the oven, immediately poke holes all over the top with a toothpick or fork. Slowly drizzle the lemon syrup over the hot cake to let it soak in without puddling.
  9. Cool the Cake: Allow the cake to absorb the syrup for 10-15 minutes. Then run a spatula around the edges and transfer the cake to a wire rack to cool completely.
  10. Make the Lemon Icing: In the same measuring cup, whisk together powdered sugar and fresh lemon juice until smooth and pourable, then set aside.
  11. Glaze the Cake: Once the cake is fully cooled, pour the lemon icing over the top evenly. Slice and serve to enjoy the refreshing citrus flavors.

Notes

  • Do not over-mix the batter to keep the cake tender and moist.
  • You can use dairy or non-dairy yogurt and milk according to your dietary preferences.
  • Extra virgin olive oil provides robust flavor, but mild olive oil can be used for a subtler taste.
  • Make sure to poke holes and pour syrup slowly so the cake soaks it evenly without pooling.
  • Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Bring cake to room temperature before serving if refrigerated for best flavor and texture.

Find it online: https://yumbara.com/lemon-yogurt-loaf-cake-with-olive-oil-recipe/