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Slices of lemon orange olive oil loaf cake on a white plate with a lemon wedge and gold fork.

Lemon Orange Olive Oil Loaf Cake

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This lemon orange olive oil loaf cake is a Mediterranean-inspired special occasion dessert made with orange-infused olive oil, fat-free Greek yogurt and plenty of fresh lemon. The olive oil keeps the crumb tender and moist for days, the yogurt adds a gentle tang that sharpens the citrus, and the combination of lemon zest and lemon juice creates a flavor that is bright, warm and completely worth making. One bowl, no mixer and better the day after baking.
Course Dessert
Cuisine Mediterranean
Keyword citrus olive oil cake, Greek yogurt dessert, Greek yogurt lemon cake, lemon cake with olive oil, lemon loaf cake recipe, lemon olive oil cake, lemon orange cake, lemon orange olive oil loaf cake, Mediterranean dessert recipe, Mediterranean lemon cake, moist lemon loaf cake, olive oil cake recipe, olive oil loaf cake, orange olive oil cake, special occasion lemon cake
Prep Time 10 minutes
Cook Time 1 hour
Cool 2 hours
Total Time 3 hours 10 minutes
Servings 12 people
Calories 277
Author Racheal Salazar

Equipment

  • 9x5 Loaf Pan
  • 2 Mixing Bowls
  • 1 Whisk
  • 1 Zester

Ingredients

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp sea salt
  • 1 cup sugar

Wet Ingredients

  • 1 1/4 cup Greek yogurt fat free
  • 1/3 cup Orange olive oil
  • 3 large eggs
  • 3 tbsp lemon zest
  • 6 tbsp lemon juice
  • 1 1/2 tsp vanilla extract

Lemon Glaze

  • 1 cup powdered sugar
  • 2 tbsp lemon juice

Instructions

Loaf

  • Preheat oven to 350F. Line a 9x5 loaf pan with parchment paper, or brush with olive oil, or ghee.
    In a mixing bowl, mix 2 1/4 cups all-purpose flour, 2 1/4 tsp baking powder, 1/4 tsp baking soda, 3/4 tsp sea salt, 1 cup sugar.
    Flour in a white bowl with lemon halves and baking ingredients.
  • In a medium mixing bowl add 1 1/4 cup Greek yogurt, 1/3 cup Orange olive oil, 3 large eggs, 3 tbsp lemon zest, 6 tbsp lemon juice, 1 1/2 tsp vanilla extract. Mix until creamy.
  • Add dry ingredient to wet and mix gently.
    Lemon orange olive oil loaf mixed and ready to be poured
  • Pour in loaf pan and bake for 60 minutes. Check the loaf color after 40 minutes. If it's golden brown, cover the top with foil. Loaf is done when tooth pick comes out with moist crumbs.
    Freshly baked lemon orange olive oil loaf cake in a baking dish.
  • Let cool in pan for 10 minutes. Using a tooth pick, poke tiny holes in the top of the loaf.
    Baked lemon orange olive oil loaf cake in a white baking dish.
  • Remove from pan and let cool completely, about 2 hours. You'll know it's completely cool when the bottom is cool.

Lemon Glaze

  • Whisk the 1 cup powdered sugar and 2 tbsp lemon juice in a small bowl until completely smooth. If it feels too thick to pour, add a few drops of lemon juice. If it's too runny, and a spoonful of powdered sugar.
    Pour over loaf and let it harden at room temperature for 2 hours.
    Slice of lemon orange olive oil loaf cake with lemon slices on top.

Notes

  • Store wrapped tightly at room temperature for 3 days.
  • Refrigerate up to 5 days.
  • Freeze individual slices up to 2 months.

Nutrition

Calories: 277kcal | Carbohydrates: 47g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 274mg | Potassium: 86mg | Fiber: 1g | Sugar: 28g | Vitamin A: 70IU | Vitamin C: 6mg | Calcium: 81mg | Iron: 1mg