Easy One-Bowl Olive Oil Lemon Loaf

olive oil lemon loaf cooked to perfection and served on a white platter with a soft and fluffy slice on display

Print Recipe

5 from 6 votes

An easy, moist, and light summer cake that can be served in a variety of ways.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: Mediterranean

Servings:

Author: Shadi HasanzadeNemati

Ingredients

2 Eggs room temperature
¾ cup Granulated sugar
2 tbsp Lemon juice
2 Lemons zest only
1 cup Yogurt
½ cup Olive oil
2 tsp Baking powder
1¾ cups All-purpose flour
¼ tsp Salt

US Customary - Metric

Instructions

Preheat your oven to 350°F (175°C). Coat a loaf pan with olive oil and line with parchment paper.
In a large mixing bowl, beat together the eggs and granulated sugar until well combined and slightly fluffy and light in color.
Add the lemon juice, lemon zest, yogurt, and olive oil to the egg and sugar mixture. Stir until the ingredients are well incorporated.
Add the all-purpose flour, baking powder, and salt, stirring just until combined. Avoid overmixing to keep the loaf light and fluffy.
Pour the batter into the prepared loaf pan, spreading it out evenly and bake in the preheated oven for 45 minutes to 1 hour, until a toothpick inserted into the center comes out with little to no crumbs.
Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Video

Notes

Take the eggs and yogurt out of the fridge about 30 minutes before you start baking. Ensuring that your eggs, yogurt, and olive oil are at room temperature helps them blend more easily, resulting in a smoother batter and more even baking.

Zest the lemons before juicing them to make the process easier. Use a microplane to zest the lemons, being careful only to remove the yellow part of the peel and avoid the bitter white pith.

If the top starts to brown too quickly, cover it loosely with aluminum foil to prevent overbrowning. Start checking the loaf for doneness at the 45-minute mark by inserting a toothpick into the center. If it comes out clean or with a few crumbs, the loaf is ready.

Avoid cutting into the loaf while it’s still warm, as this can make it crumbly and affect the texture. Let the loaf cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. This helps retain moisture and prevents the loaf from drying out.

Nutrition