Description
A bright and zesty Lemon Yogurt Loaf Cake made with olive oil for a moist, tender crumb. This delightful cake is infused with fresh lemon zest and juice, enhanced by a fragrant lemon syrup soak, and finished with a tangy lemon glaze. Perfect for a refreshing dessert or an afternoon treat.
Ingredients
For the 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; non-dairy Greek-style yogurt also works)
- 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
For the Lemon Syrup
- 1/4 cup (59 ml) fresh lemon juice
- 1 Tablespoon (12g) granulated sugar
For the Lemon Icing
- 1 cup (113g) powdered (confectioner’s) sugar
- 2 Tablespoons fresh lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper and set it aside to be used later.
- Mix Sugar and Lemon Zest: In a large mixing bowl, rub together the granulated sugar and lemon zest using your fingers until fragrant. This step releases the lemon oils, ensuring extra flavor in your cake.
- Combine Wet Ingredients: Add olive oil, eggs, Greek yogurt, milk, vanilla extract, baking powder, and salt to the sugar and zest mixture. Whisk thoroughly until everything is well combined.
- Add Flour: Gently fold the all-purpose flour into the wet mixture using a rubber spatula. Stir until just combined; it’s okay if a few small lumps remain. Avoid over-mixing to keep the crumb tender.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan firmly on the counter a couple of times to eliminate air bubbles.
- Bake the Cake: Place the pan in the preheated oven and bake for 45-50 minutes. The cake is done when it springs back to the touch and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Make Lemon Syrup: While the cake bakes, combine 1/4 cup fresh lemon juice and 1 tablespoon granulated sugar in a microwave-safe bowl. Microwave on high in 15-second intervals until the sugar dissolves and the mixture bubbles, about 1 minute. Whisk and set aside to cool.
- Soak Cake with Syrup: When the cake is finished baking, immediately poke holes all over its surface with a toothpick or fork. Slowly pour the cooled lemon syrup evenly over the hot cake to allow it to soak in without pooling excessively. Let soak for 10-15 minutes.
- Remove Cake from Pan: Run a spatula around the edges to loosen the cake, then transfer it carefully to a wire rack to cool completely.
- Prepare Lemon Icing: In the same measuring cup used for the syrup, whisk together powdered sugar and 2 tablespoons fresh lemon juice until smooth and pourable. Set aside.
- Finish with Icing: Once the cake has fully cooled, pour the lemon icing over the top evenly. Allow the icing to set slightly before slicing and serving.
Notes
- You can use low fat or full fat Greek yogurt, or even a non-dairy Greek-style alternative.
- Milk choice is flexible—dairy or non-dairy both work fine.
- Extra virgin olive oil adds a fruity depth but any mild olive oil is acceptable.
- Don’t over-mix the batter to keep the loaf tender and fluffy.
- Be gentle when pouring lemon syrup over the cake to avoid pooling.
- The cake is best served at room temperature after the icing has set.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
