Easy Lemon Olive Oil Loaf Cake Recipe with Glaze
If you love fresh lemon flavor, a moist texture, and a cake that stays delicious for days, this Lemon Olive Oil Loaf Cake recipe is about to be your new favorite. The olive oil flavor shines without overpowering, and the citrus flavor makes every bite bright and irresistible. Drizzle it with a simple lemon icing for that perfect lemony flavor that keeps you coming back for more!
This is the go-to recipe for anyone who loves a moist, citrusy, olive oil loaf cake that’s easy to make but feels special. Whether it’s your first time baking a lemon yogurt cake, or you’re a pro at a classic olive oil cake recipe, this one is a keeper!
If you love this lemon olive oil loaf cake, you’re going to want to bake your way through a whole lineup of summery treats! When the days are warm and the produce is at its peak, lighter, fruit-filled, and citrusy bakes are the perfect way to celebrate the season.
For something bursting with berry goodness, try strawberry white chocolate chip muffins—soft, fluffy, and studded with juicy strawberries and creamy pockets of white chocolate. They’re just the right amount of sweet and perfect for breakfast or a quick snack. If you love the rich flavor of olive oil cakes, a classic olive oil pound cake is a must-bake. It has a tender crumb and stays moist for days, making it a great make-ahead dessert.
Prefer something simple and versatile? A vanilla loaf cake is endlessly adaptable—serve it with fresh fruit, a drizzle of lemon glaze, or even a dollop of whipped cream. And if you’re a chocolate lover, a marbled loaf cake is the best of both worlds, with swirls of vanilla and chocolate batter baked into a beautifully soft cake. Whether you’re packing up a picnic or enjoying dessert on the porch, these summery bakes will hit the spot!
Why You’ll Love This Recipe
- Moist Texture That Lasts for Days – The extra virgin olive oil keeps this cake tender and soft, so it stays just as good on day three as it is fresh out of the oven.
- Easy, No-Fuss Recipe – No hand mixer or special equipment needed—just a large mixing bowl, a whisk, and a little bit of effort for the best results. Easy and yummy!
- Big, Bold Citrus Flavor – We’re using fresh lemon zest, whole lemon juice, and just the right balance of ingredients to make this the perfect cake for any lemon lovers.
Ingredients
- Extra virgin olive oil – This is key for a moist texture and a hint of olive oil flavor. Choose a mild, fruity olive oil for the best balance.
- Fresh lemon juice – The most important thing is to use fresh lemons! Bottled lemon juice just won’t give you the same bright, fresh lemon flavor.
- Eggs + Egg yolk – The extra yolk adds richness and helps create that soft, tender crumb. Let them come to room temperature before using.
- Whole milk – Helps create the perfect cake texture. Buttermilk or even Greek yogurt can be swapped in for a tangy twist.
- Vanilla extract – A little vanilla rounds out the lemony flavors and adds depth.
- Cake flour – This is the secret to a soft, bakery-style crumb! If you don’t have it, use purpose flour + a little cornstarch as a swap.
- Granulated sugar – Sweetens the cake while helping with structure. Rubbing it with the fresh lemon zest before mixing brings out even more citrus flavor.
- Baking powder & Baking soda – The combination gives this cake just the right rise without being too dense.
- Kosher salt – A little salt balances the sweetness and enhances the fresh lemon zest.
Ingredient Substitutions
- Meyer lemons instead of regular lemons – A sweeter, floral take on this lemon olive oil cake.
- Orange juice for lemon juice – This turns it into a dreamy orange cake with a bright, sweet finish.
- Maple syrup instead of granulated sugar – Adds a caramel-like depth that pairs beautifully with the olive oil cake taste.
- Almond flour for part of the cake flour – Gives it a slightly nutty, olive oil pound cake feel with a delicate crumb.
Ingredient Additions
- White chocolate chips – Melts into the batter for a soft, creamy bite.
- Poppy seeds – A little crunch and a classic pairing for any lemon loaf cake.
- Blood orange zest – Adds a deep, almost berry-like citrus note.
- A lemon soak (lemon syrup brushed on top) – If you love an ultra-moist cake, this is the good stuff!
Step by Step Instructions
Preheat & Prep the Pan: Preheat the oven to 350°Fahrenheit (175°Celsius). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
Mix the Sugar & Lemon Zest: In a large bowl, rub the fresh lemon zest into the sugar with your fingers until it’s fragrant and looks slightly damp.
Whisk the Wet Ingredients: Add the extra virgin olive oil, eggs, egg yolk, vanilla extract, and fresh lemon juice to the sugar. Whisk until smooth.
Incorporate the Dry Ingredients: Sprinkle in the baking powder, baking soda, and salt and whisk gently. Add the cake flour in batches, stirring until just combined.
Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes or until a cake tester comes out with just a few moist crumbs.
Cool & Glaze: Let the baked cake cool in the pan for 15 minutes, then transfer to a wire rack.
Whisk together the powdered sugar and cup lemon juice for a quick lemon glaze.
Then, drizzle over the top of the cake once cooled.
Expert Tips
- Use room temperature ingredients – This helps everything mix smoothly and gives the best moist texture.
- Don’t overmix the cake batter – Stir just until combined to keep the cake light and tender.
- Test for doneness properly – A cake tester or toothpick should come out with a few moist crumbs, not wet batter.
- Let it cool completely before glazing – If the cake is too warm, the simple lemon icing will melt right off.
Serving Suggestions
- Top it with whipped cream & fresh berries – A little bit of sweetness and freshness makes this even better.
- Turn it into a trifle – Layer slices with lemon curd and mascarpone for a next-level dessert.
- Toast slices & serve with butter – The olive oil flavor makes this cake just as good slightly warm with a pat of salted butter.
- Pair it with coffee or tea – The bright citrus flavor balances perfectly with a hot drink.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 3 days. The olive oil helps it stay fresh!
- Refrigerator: If you want it to last longer, wrap tightly in plastic wrap and store for up to a week.
- Freezer: Wrap slices individually and store in a freezer-safe bag for up to 3 months. Defrost at room temperature before serving.
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Easy Lemon Olive Oil Loaf Cake Recipe with Glaze
Equipment
- 9×5-inch loaf pan
- Large mixing bowl
- Whisk
- Spatula
- Parchment paper
- Wire rack
- Small bowl
Ingredients
Wet Ingredients
- ½ cup (120ml) extra virgin olive oil
- ¼ cup (60ml) fresh lemon juice
- 2 large eggs room temperature
- 1 egg yolk room temperature
- 1 tablespoon vanilla extract
- ½ cup (120ml) whole milk
Dry Ingredients
- 1 ¼ cups (275g) granulated sugar
- 3 tablespoons lemon zest
- 1 ½ cups (176g) cake flour or 1 ½ cups (180g) all-purpose flour, then remove 3 tablespoons of flour and add 3 tablespoons of cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
For the Glaze
- 1 cup (120g) powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
Preheat & Prep the Pan:
- Preheat the oven to 350°Fahrenheit (175°Celsius). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
Make the Batter:
- In a large mixing bowl, rub the lemon zest into the sugar with your fingers until it’s fragrant and looks slightly damp.
- Add the extra virgin olive oil, eggs, egg yolk, vanilla extract, and fresh lemon juice to the sugar. Whisk until smooth.
- Sprinkle in the baking powder, baking soda, and salt and whisk gently. Add the cake flour in batches, stirring until just combined.
Bake the Cake:
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes or until a cake tester comes out with just a few moist crumbs.
Cool & Glaze:
- Let the baked cake cool in the pan for 15 minutes, then transfer to a wire rack. Whisk together the powdered sugar and fresh lemon juice for a quick glaze, then drizzle over the top of the cake once cooled.
Notes
- Use room temperature ingredients – This helps everything mix smoothly and gives the best moist texture.
- Don’t overmix the cake batter – Stir just until combined to keep the cake light and tender.
- Test for doneness properly – A cake tester or toothpick should come out with a few moist crumbs, not wet batter.
- Let it cool completely before glazing – If the cake is too warm, the simple lemon icing will melt right off.
