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Lemon Olive Oil Cake

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This Lemon Olive Oil Cake is light, moist, and bursting with zesty lemon flavor. Topped with a tangy lemon glaze and garnished with fresh berries, it’s a refreshing dessert that’s perfect for any occasion.

Ingredients

Scale

For the Cake:

  • 1 1/4 cups (160g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (120ml) olive oil (extra virgin for a richer flavor)
  • 1/4 cup (60ml) fresh lemon juice (about 2 lemons)
  • 1 tbsp lemon zest
  • 1/2 cup (120ml) plain Greek yogurt or plant-based yogurt

For the Lemon Glaze:

  • 1 cup (120g) powdered sugar
  • 2–3 tbsp fresh lemon juice (adjust for desired consistency)

For Garnish:

  • Fresh berries (such as blueberries, raspberries, or sliced strawberries)
  • Lemon zest (optional)

Instructions

  • Prepare Your Pan:
    • Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) loaf pan with parchment paper, allowing some overhang for easy removal.
  • Mix Dry Ingredients:
    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • Mix Wet Ingredients:
    • In a large bowl, beat the eggs and sugar together until pale and slightly frothy. Slowly whisk in the olive oil until smooth. Stir in the lemon juice, lemon zest, and yogurt until well combined.
  • Combine Wet and Dry Ingredients:
    • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
  • Bake the Cake:
    • Pour the batter into the prepared loaf pan and smooth the top. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  • Prepare the Lemon Glaze:
    • In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth and pourable. Add more lemon juice if needed to adjust the consistency.
  • Glaze the Cake:
    • Once the cake is completely cool, drizzle the lemon glaze evenly over the top. Let it set for a few minutes.
  • Garnish and Serve:
    • Garnish the cake with fresh berries and a sprinkle of lemon zest, if desired. Slice and enjoy!

Notes

If you prefer a vegan version, you can substitute the eggs with flax eggs and the yogurt with plant-based yogurt.

Nutrition

Find it online: https://easyfoodflash.com/lemon-olive-oil-cake/