Olive Oil Lemon Loaf

My Olive Oil Lemon Loaf recipe is a wonderful twist on the classic yogurt loaf cake. It combines the summer-fresh flavor of lemon with the moist and fluffy texture provided by olive oil. Perfectly balanced in sweetness, this one-bowl cake is easy to make and sure to become a favorite. Whether you’re enjoying a slice with your morning coffee or serving it as a light dessert, this loaf offers a refreshing and delicious treat.

A delicious summer cake, olive oil lemon loaf has a refreshing taste and light and velvety texture. Between the yogurt and the olive oil, this cake goes down so smooth you’ll catch yourself going back for seconds (maybe thirds even)! Inspired by my Olive Oil Cake Recipe and Light and Fluffy Yogurt Cake, this unique lemon loaf is a combination of my favorite ingredients for an airy cake.

Recipe Highlights: Easy Olive Oil Lemon Loaf

Cultural Influence: Inspired by Mediterranean olive oil cake, combining rich olive oil with vibrant lemon

Primary Cooking Technique: One-bowl mixing of ingredients, followed by baking in a loaf pan

Dominant Flavor Profile: Tangy lemon balanced with fruity olive oil and creamy yogurt

Skill Level Required: Beginner-friendly, simple and easy to prepare

Why You’ll Love This Recipe: It’s a one-bowl wonder, making cleanup a breeze, and perfect for both casual gatherings and special occasions. Plus, the balance of yogurt and olive oil adds a unique, tangy twist that’s not too sweet and sets it apart from traditional loaf cakes.

Key Ingredients

Eggs provide structure and stability to the loaf, adding richness and moisture. Ensure eggs are at room temperature for better incorporation into the batter.

Granulated Sugar sweetens the loaf and helps to tenderize the batter.

Lemon Juice adds a refreshing citrus flavor and a touch of acidity to balance the sweetness. Freshly squeezed lemon juice works best for this recipe.

Lemon Zest provides intense lemon flavor and aroma, as the zest contains essential oils. Zest the lemons before juicing and avoid the white pith, which can be bitter.

Yogurt adds moisture and tanginess, contributing to a tender crumb. Make sure the yogurt is plain and not flavored. You can use regular or Greek yogurt.

Olive Oil provides a fruity flavor and ensures the loaf remains moist and tender.

Baking Powder leavens the loaf, making it rise and giving it a light, airy texture. Ensure your baking powder is fresh for the best results.

All Purpose Flour works best for this recipe. I don’t recommend using whole wheat or cake flour.

Salt enhances the flavors and balances the sweetness of the loaf.

Ingredient Spotlight: Olive Oil and Lemon

Olive oil provides a rich, fruity flavor that complements the zesty lemon. Its unique taste profile enhances the overall flavor of the loaf, making it stand out from traditional butter-based cakes.

Olive oil contributes to a moist and tender crumb, ensuring the loaf remains soft and delicious for days.

A couple of tips to keep in mind:

• Choosing the Best Olive Oil: Use a high-quality extra virgin olive oil for the best flavor. Avoid overly bitter or strong oils that might overpower the lemon.
• Substitution Tip: If you prefer a milder flavor, you can use light olive oil.

Lemon juice and zest add a bright, refreshing citrus flavor that balances the sweetness of the loaf. The zest contains essential oils that provide an intense lemony aroma and taste.

The acidity from the lemon juice helps activate the baking powder, contributing to a light and fluffy texture.

Pro tips:

• Maximizing Flavor: Use fresh lemons for the best flavor. Roll the lemons on the counter before juicing to release more juice.
• Storing Lemons: Store lemons at room temperature for up to a week or in the refrigerator for longer shelf life. Zest the lemons before juicing to avoid waste.

How to Make Olive Oil Lemon Loaf

Step 1

First, preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper for easy removal.

Then, in a large mixing bowl, beat together the eggs and granulated sugar until well combined and slightly light in color.

Step 2

Next, add the lemon juice, lemon zest, yogurt, and olive oil to the egg and sugar mixture. Stir until the ingredients are well incorporated.

Step 3

Now, add the all-purpose flour, baking powder, and salt, stirring just until combined. Avoid overmixing to keep the loaf light and fluffy.

Then, pour the batter into the prepared loaf pan, spreading it out evenly.

Final Step

Next, bake in the preheated oven for 45 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.

Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve as is or topped with your favorite frosting or icing.

Serving Suggestions

There are so many ways to enjoy loaf cakes. From classic sugar-coated with a cup of tea or coffee to creatively layered cooled desserts. Here a few ideas on how you can serve up this versatile lemon loaf.

Classic and Simple

• With Powdered Sugar: A dusting of powdered sugar enhances the loaf’s sweetness and adds a touch of elegance.
• With Lemon Glaze: Drizzle a lemon glaze made from powdered sugar and lemon juice over the top for an extra zesty flavor.

Accompaniments

• Fresh Berries: Serve with a side of fresh berries like strawberries, blueberries, or raspberries for a burst of color and natural sweetness.
• Whipped Cream: Add a dollop of freshly whipped cream to each slice for a light and creamy complement.
• Ice Cream: Add a scoop of your favorite ice cream on top or next to a slice of the lemon loaf for a cooling effect.

Creative and Unique

• Lemon Curd: Spread a layer of tangy lemon curd on top of the loaf slices for an extra citrusy punch.
• Honey and Ricotta: Top slices with a smear of creamy ricotta cheese and a drizzle of honey for a sophisticated touch.

How to Store Olive Oil Lemon Loaf

Room Temperature:

After the loaf has completely cooled, wrap it tightly in plastic wrap or store it in an airtight container for up to 2 days. This prevents it from drying out and helps maintain its moisture and flavor.

Refrigeration:

Place the cooled loaf in an airtight container or wrap it tightly in plastic wrap, then refrigerate for up to 1 week. When ready to serve, bring the loaf to room temperature or warm individual slices in the microwave for a few seconds to enhance the flavor and texture.

Freezing:

Slice the loaf before freezing to make it easier to thaw only the portions you need. Wrap each slice in plastic wrap and then place them in a freezer-safe bag or container and freeze for up to 3 months. To thaw, let the slices sit at room temperature for about 30 minutes or warm them in the microwave for a quick thaw.

Frequently Asked Questions