Easy Lemon Olive Oil Loaf Cake Recipe with Glaze
Try this lemon olive oil loaf that combines moist texture with fresh lemon flavor. Easy and delicious for any occasion.
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 9x5-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.
Did you bake this recipe?Leave a comment and a review! below and tag @onebowlbakery on socials!