Lemon Olive Oil Cake
This lemon cake recipe is one of my all-time favorites! If you love lemon as much as I do, then this Lemon Olive Oil Cake is for you! Super easy to make, no mixer required. Moist, sweet cake that's bursting with lemon flavor!
Ingredients
- 1 1/2 cups All-Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 1 cup Plain Whole-Milk Greek Yogurt
- 1 1/3 cups Sugar, divided
- 3 Extra Large Eggs, at room temperature (or 4 large eggs)
- 2 tsp Grated Lemon Zest (about 2 lemons)
- 1/2 tsp Pure Vanilla Extract
- 1/2 cup Extra Virgin Olive Oil
- 1/3 cup Freshly Squeezed Lemon Juice
Instructions
- Preheat the oven to 350 degrees. Grease an 8½ x 4¼ x 2½-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
- Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the olive oil into the batter, making sure it’s all incorporated.
- Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- When the cake is done, allow it to cool in the pan for 10 minutes. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan over low heat until the sugar dissolves and the mixture is clear, about 5 minutes.
- Carefully place cake on a baking rack over a sheet pan. While the cake is still warm, use a toothpick to poke several small holes in the top of the cake. Pour the lemon-sugar mixture over the cake and allow it to soak in. Cool completely before slicing.
