Lemon Yogurt and Olive Oil Loaf
This lemon yogurt loaf cake is bursting with zesty citrus flavor and just the right amount of sweetness. With its soft, moist crumb and a bright lemon glaze, it’s a simple yet elegant bake that’s perfect for everyday treats or special occasions. Plus, it’s straightforward enough to whip up even on a busy afternoon.
Ingredients
- 3 eggs
- 1 cup natural yogurt
- 1 cup sugar
- ⅓ cup olive oil
- 2 cups all-purpose flour
- 1 tablespoon vanilla extract
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 1 tablespoon baking powder
- 1 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 160°C (325°F). Lightly grease a loaf pan approximately 11x6x3 inches and line it with parchment paper for easy removal.
- In a large bowl, add the eggs and sugar. Beat until well combined and the mixture becomes slightly foamy.3 eggs, 1 cup sugar
- Add the lemon zest, vanilla extract, and olive oil to the bowl. Continue beating until all ingredients are fully incorporated. Whisk in the natural yogurt and lemon juice to the bowl and mix well until all liquid ingredients are evenly combined.1 cup natural yogurt, ⅓ cup olive oil, 1 tablespoon vanilla extract, 1 tablespoon lemon zest, 3 tablespoons lemon juice
- In another bowl, sift the flour and baking powder together to ensure there are no lumps.2 cups all-purpose flour, 1 tablespoon baking powder
- Gradually add the sifted dry ingredients to the liquid mixture, gently folding with a spatula until the batter is smooth and there are no flour clumps.
- Pour the batter into the prepared pan, ensuring it is evenly distributed. Bake in the preheated oven for approximately 35-40 minutes, or until the top of the loaf is golden brown and a toothpick inserted into the center comes out clean.
- While the loaf cools in the pan for a few minutes, prepare the lemon glaze by mixing the powdered sugar with lemon juice until smooth and pourable.1 cup powdered sugar, 1 tablespoon lemon juice
- Remove the loaf from the pan and place it on a wire rack to cool completely. Once cooled, pour the lemon glaze over the top of the loaf.
- Slice into portions and serve.
Notes
- Different types of yogurt: Greek yogurt works wonderfully, but you can also use regular plain yogurt or even sour cream for a slightly richer flavor.
- Olive oil: You can swap olive oil for vegetable oil, canola oil, or avocado oil. Melted coconut oil works too but may add a slight coconut flavor.
- Don’t overmix: Once you add the dry ingredients, fold gently until just combined. Overmixing can make the cake dense.
- Room temperature ingredients: Bring your eggs, yogurt, and lemon juice to room temperature before starting. This helps the batter mix smoothly and bake evenly.
- Glaze consistency: Adjust the lemon juice in your glaze to get your desired consistency—thicker for a more dramatic drizzle or thinner for a light coating.
- Baking test: Use a toothpick or cake tester to check for doneness. If it comes out clean or with a few crumbs, your loaf is ready.
- Cooling is key: Let the loaf cool completely before adding the glaze. Otherwise, the glaze might melt and slide right off or soak in too much.
- Custom flavors: Feel free to mix in blueberries, raspberries, or even poppy seeds for something a little different.
Storage Instructions
- Room temperature: If you’re planning to enjoy it within a couple of days, store it in an airtight container at room temperature.
- Fridge: For longer storage, pop it in the refrigerator, tightly wrapped or in a sealed container, to prevent it from drying out.
- Freeze: If you’re not eating it all right away, you can also freeze individual slices! Wrap each slice in cling film (pla and place them in a freezer-safe bag or container. When you’re ready to indulge, just thaw at room temperature or warm it up slightly for that just-baked feel. The cake stays delicious for up to three months in the freezer.
Nutrition
Calories: 317kcalCarbohydrates: 54gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 50mgSodium: 166mgPotassium: 117mgFiber: 1gSugar: 34gVitamin A: 74IUVitamin C: 3mgCalcium: 132mgIron: 2mg
Tried this recipe?Let us know how it was!