This cake is soft, moist, and bright without feeling heavy. There is no butter in the batter. Just olive oil, yogurt, eggs, sugar, flour, and lemon zest. That gives you a tender loaf with a light lemon flavor and the kind of crumb that keeps you coming back for one more slice.
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Why you'll want to make this
This is the kind of cake I like when I want something easy that still feels a little special. Olive oil keeps it soft, yogurt gives it a moist crumb, and the lemon stays fresh and light instead of sharp.
It is simple enough for an everyday bake, but it also looks right at home next to coffee when people stop by. And if you want more lemon, a quick syrup over the top does the trick.
The recipe is adapted from a recipe on Healthy Green Kitchen.
What you'll need
- All-purpose flour: gives the cake its structure and keeps the crumb tender.
- Baking powder: helps the loaf rise and stay light.
- Salt: brings the flavors into balance. Just a little is enough.
- Lemon zest: gives most of the lemon flavor. Zest it finely so it mixes in well. Orange zest works too.
- Plain yogurt: keeps the crumb moist and soft. Coconut or soy yogurt can work as a swap.
- Sugar: adds sweetness and helps the texture.
- Eggs: give the batter body and hold everything together.
- Fruity olive oil: replaces butter and keeps the cake moist. Use one that tastes mild and pleasant on its own.
How to make it
- Step 1: Heat the oven to 350 °F and brush a loaf pan with olive oil, then dust it lightly with flour. Mix the flour, baking powder, salt, and lemon zest in a bowl.
- Step 2: Whisk the yogurt, sugar, eggs, and olive oil in a second bowl.
- Step 3: Stir the dry ingredients into the liquid ingredients until just combined.
- Step 4: Pour the batter into the pan and bake for about 50 minutes. Cool for 5 minutes, then lift it out of the pan.
Top Tips
- Grease the pan with olive oil and dust it with flour so the cake comes out cleanly.
- Do not keep mixing just to make the batter perfectly smooth. A few small lumps are fine.
- For a stronger lemon finish, prick the warm cake and spoon over lemon syrup.
What to serve with it
Serve this cake with coffee or tea. Fresh berries on the side are great if you want to make it feel more like a brunch bake. A light dusting of powdered sugar works well too.
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Ingredients
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 2 teaspoon lemon zest, grated, biological lemon
- ½ cup yogurt
- 1 cup sugar
- 3 eggs, size L
- ½ cup olive oil, fruity
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat the oven to
350 °F or 320 °F - Brush a loaf pan with olive oil and dust lightly with flour.
- Mix the flour, baking powder, salt, and lemon zest in a small bowl.1½ cups all-purpose flour, 2 teaspoons baking powder, ⅛ teaspoon salt, 2 teaspoon lemon zest
- Whisk the yogurt, sugar, eggs, and olive oil in a larger bowl until smooth.½ cup yogurt, 1 cup sugar, 3 eggs, ½ cup olive oil
- Add the dry ingredients and stir until just combined. A few small lumps are fine.
- Pour the batter into the pan and bake for about 50 minutes. Test the center with a skewer.
- Let the cake cool in the pan for 5 minutes, then remove it to a rack.
- For extra lemon flavor, mix the lemon juice and confectioners' sugar and spoon it over the warm cake.
Notes
- Room temperature: Store the cake in an airtight container for up to 3 days.
- Freezer: For longer storage, wrap it in plastic wrap and then foil and freeze for up to 3 months. Thaw at room temperature and unwrap it as soon as it has softened.
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