This simple lemon loaf cake is exceptionally moist, tender, and flavorful thanks to olive oil, lemon oil, and a generous blanket of tart lemon glaze.
"Just made the famous Lemon Loaf Cake. Sooooo good. The cake has a lightness I didn’t expect. Next time I will order some lemon oil. I used lemon extract, but I could use more lemon flavor in the cake. Great recipe!!!!!!!!"
-Randy
Iced Lemon Olive Oil Loaf Cake
In my version of a perfect world, we would always have a freshly baked cake on hand when someone stopped by unexpectedly or on those afternoons when I'm feeling sluggish and craving something sweet. Nothing fancy. Something like this Lemon Loaf Cake, or perhaps a pound cake, or berry snack cake.
This, of course, rarely happens. But, the idea is honestly not that far out of reach.
Loaf cakes are one of those simple things that you can sometimes make on a whim, quickly, for no other reason than to satisfy a craving for cake.
It takes only about 20 minutes to mix up the batter for this lemon loaf cake. It's sweet, but not overly so. Bright and lemony. Tender and perfectly sliceable. Appropriate to to eat with your fingers or with a plate and fork.
Not only does the cake come together quickly, it will stay fresh and delicious for days. It's simpler to make (though perhaps not quite as pretty) as Lemon Ricotta Cakes or Mini Lime Pound Cakes, but no less delicious.
Why I love to bake with olive oil
Olive Oil's fruity flavor is a perfect match for a wide variety of cakes, cookies, and other desserts. But, I particularly like it with anything lemon.
Olive Oil Cake with Lemon Mascarpone Cream is one of my all-time favorite desserts and I've yet to serve it to anyone who didn't feel the same. Unlike neutral tasting oils like canola or vegetable oil, olive oil adds a subtle depth of flavor in cakes that makes them more interesting.
In addition, oil based cakes tend to bake up loftier, have a more even crumb, and stay fresh for much longer than butter based recipes. Since oil is lighter than butter, the texture of oil-based cakes is lighter as well.
And, because oil is comprised of 100% fat (American butter is 80% fat, 5% milk solids and 15% water), the texture of oil-based cakes are noticeably more soft and tender.
The most important thing to know about using oil in cakes is that must be added slowly.
By nature, fat and liquid are unmixable. This presents a problem when making cake batter because nearly every kind of cake includes some kind of liquid and some kind of fat.
The solution is to create an emulsion – a situation in which tiny droplets of a liquid are dispersed in a fat. Certain substances, like egg yolks, act as emulsifiers. This means that when agitated, they help fat and liquid come together and stay together.
Just like in this recipe for Hummingbird Cupcakes, this cake uses eggs to bind oil and sugar together into a smooth, even batter.
- Beat eggs and sugar tighter until they are light and fluffy.
- Then, pour the oil into the batter very slowly, in a thin steady stream, while the mixer continues to beat.
This creates an emulsion, with the eggs and sugar uniformly dispersed within the fat molecules.
Since sugar isn’t dissolvable in oil, dissolving it in the eggs before adding the oil creates an even distribution between elements that don’t normally like to mix. The method ensures that plenty of air is incorporated into the cake batter and gives the baked cake a super soft, tender crumb.
What is Lemon Oil?
Lemon oil is a great addition to your pantry, but be aware that there are two very different, kinds of lemon oil.
One is olive oil that's been infused with lemon either by including lemon with the olives when they are cold pressed, or by gently heating olive oil with lemon peel to infuse it with lemon flavor. This kind of lemon oil is fantastic in salad dressing, pasta dishes, or simply drizzled over grilled meat or veggies. But, it's not the kind of lemon oil you want to use in baking.
For the most part I think lemon oil has a much better flavor than lemon extract. Also, because lemon oil is so concentrated, you only need to use a little bit to achieve a strong lemon flavor. In general, ⅛ teaspoon lemon oil is equal to 1 teaspoon lemon extract, or 1 teaspoon of lemon zest.
So, to achieve a tender, fluffy cake with strong lemon flavor, lemon oil is the best option.
How to Store this Lemon Loaf Cake
As I mentioned earlier, cakes made with oil stay fresh much longer than cakes made with butter. So, this cake will keep well at room temperature, tightly wrapped, for up to 3 days. Stored tightly wrapped the refrigerator, it will keep for up to 5 days.
You can also freeze this cake as a whole or in slices for up to 3 months. To freeze the whole loaf, wrap it in a couple layers of plastic wrap then in a layer or two of aluminum foil. To freeze individual slices, wrap each slice in plastic wrap then stack the slices inside a freezer zip top bag.
Defrost the cake, or individual slices of cake, in the refrigerator overnight. Or simply set it out, still wrapped, on the countertop for a few hours.
Other Recipes You Might Like
Olive Oil Cake with Lemon Mascarpone Cream
This Olive Oil Cake is exceptionally moist and flavorful, with a sugary crust and deliciously fine textured crumb that’s not overly sweet. On it's own, it's one of my all-time favorite cakes, but split in half and filled with a thick layer of Lemon Mascarpone Pastry Cream puts it in a whole other category of YUM.
Coconut Cream Cake ~ Fluffy Coconut Cake Filled with Coconut Cream
This coconut cake is light, tender, and exceptionally soft and fluffy. Filled with a super thick layer of coconut cream and covered in coconut buttercream, every bite is so rich and creamy it practically melts in your mouth.
Lemon Berry Snack Cake
Soft, fluffy squares of vanilla butter cake, flavored with lemon, packed with berries, and slathered with sweet-tart lemon icing. This is a cake for picnics and cookouts, for camping trips and after school snacking. Mostly, this is a cake for whenever the craving for cake and icing strikes. It's the kind of cake you leave out on the counter so that anyone and everyone can grab a square any time they like.
It's quick and easy to make, as all snacking cakes should be, easily adaptable to what you have on hand and what you like. Make it with fresh or frozen berries (or no berries at all), and with or without the tart lemon icing (or sub vanilla or almond extract for the lemon).
Lemon Ricotta Olive Oil Loaves
These delicious little Lemon Ricotta Olive Oil Loaves are one of my favorite things to make any time of year, but even more so around the holidays. They are impossibly moist and tender, with a bright lemon flavor and sweet-tart lemon glaze.
The Best Melt-in-Your-Mouth Lemon Bars {Shortbread Crust}
These are my idea of the PERFECT Lemon Bar. The shortbread crust is so buttery it literally melts in your mouth and the filling is silky smooth and bursting with tart lemon flavor.
Perfect Pound Cake
The perfect pound cake is buttery, not overly sweet, with a fine, tender crumb and a texture that's dense but not anywhere near tough. That's what you'll get from this well-tested recipe.
Mini Lime Pound Cakes
Tender, sweet little lime pound cakes brushed with rum and covered in a buttery tart icing.
Lemon Blackberry Layer Cake
Layer after layer of buttery yellow cake doused in limoncello are stacked tall, separated with lemon curd, and iced with Blackberry Italian Meringue Buttercream. This cake is spring on a plate and as delicious as it is impressive.
Lemon Blueberry Muffins
Lemon Blueberry Muffins that are moist, tender and light with a buttery crumb topping and tart lemon glaze. The perfect morning or afternoon treat.
Lemon Ginger Muffins
Lemon Muffins with candied ginger, sugar, & a tart lemon glaze. Both tart & sweet, these lemon muffins are the perfect afternoon-treat.
Lemon Ricotta Pancakes with Blueberry Sauce
These Lemon Ricotta Pancakes bake up into delightfully tall, fluffy pancakes that are absurdly moist and creamy, tangy and sweet, delicious all on their own, but positively decadent when smothered in homemade blueberry sauce.
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram.
Happy baking!
Lemon Loaf Cake with Tart Lemon Glaze
This simple lemon loaf cake is exceptionally moist, tender, and flavorful thanks to olive oil, lemon oil, and a generous drizzle of tart lemon glaze.
Ingredients
- 2 large eggs + 2 large egg yolks, at room temperature
- 1 cup + 2 tablespoon (223g) granulated sugar
- ½ cup (118ml) extra virgin olive oil
- 1 tablespoon finely grated lemon zest (use the juice of the lemon for the glaze)
- 1 ½ - 2 teaspoon lemon oil (*see note below)
- 1 teaspoon pure vanilla extract
- 1 cup (8oz/ 227g) full-fat sour cream
- 1 ½ cups (180g) all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon table salt (1tsp kosher salt)
For the tart lemon glaze:
- 3 tablespoon freshly squeezed lemon juice
- 1 cup (113g) powdered sugar
Instructions
- Heat the oven to 350 degrees F (176 degrees C). Spray a 9-inch loaf pan with a generous amount of non-stick spray. Alternativly, coat the inside of the pan with butter or vegetable shortening.
- Beat the eggs, egg yolks, and sugar with an elecric mixer fitted with the whisk attachment until the mixture is light and fluffy, about 5 minutes.
- With the mixer running, slowly pour the olive oil into the egg-sugar mixture in a thin, steady stream. Be sure to add the olive oil very slowly, with the mixer running the entire time.
- In a small bowl or measuring cup, mix the lemon zest, lemon oil, vanilla, and sour cream. In a seperate bowl, stir the four, baking powder, and salt with a wire whisk to combine.
- Add the sour cream and flour mixtures to the batter in alternating additions: ⅓ of the flour, ½ the sour cream, ⅓ of the flour, ½ of the sour cream, ⅓ of the flour. After each addition, mix on low just long enough to barely incorporate the ingredients. Do not overmix.
- Pour the batter into the loaf pan and bake in the center of the oven for 53-60 minutes. The cake is done when a toothpick insterted in the center comes out without any sign of raw batter.
- Let the cake cool in the pan for 5 - 10 minutes, then gently turn out onto a wire rack and let cool completely before glazing.
Make the Lemon Glaze:
- With a wire whisk, stir the lemon juice and powdered sugar together in a small bowl until the glaze is smooth. Pour over the top of the lemon loaf cake so that it coats the top of the cake completely and drips down the cake's sides.
Notes
How much lemon oil should you use?
Because lemon oil is so concentrated, it gives this cake a pronounced lemon flavor. I usually use 2 teaspoon lemon oil because I like a strong lemon flavor. If you prefer a more subtle lemon flavor, use 1 ½ teaspoon or less.
You can also substitute lemon extract and/or lemon zest for the lemon oil. In general, ⅛ teaspoon lemon oil = 1 teaspoon lemon extract = 1 teaspoon zest.
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Nutrition Information:
Yield: 8 Serving Size: ⅛ of the cakeAmount Per Serving: Calories: 389Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 133mgSodium: 327mgCarbohydrates: 37gFiber: 1gSugar: 18gProtein: 7g
Julie says
This is absolutely delicious. I used the full two teaspoons of lemon oil.
Sara Johnson says
We made this for the January 2021 baking challenge and are so glad we did. It was a new recipe and technique for us. It was easy to put together and came out perfectly. We loved the bright lemon flavor and texture of the bread. We will definitely make it again!
Rebecca Blackwell says
Hi Sara! I'm so happy to hear that you liked this recipe! Thank you for participating in the Bake Club! And, thank you so much for taking the time to leave a comment for me. I truly appreciate it! xo
Kerri says
Very lemony and not too sweet. Family loved it.
Rebecca Blackwell says
I'm so happy to hear that you and your family liked this recipe Kerri! Thank you for participating in the Bake Club! xo
Kim Brown -Jackson says
Greetings can you use lemon paste and if yes how much?
Rebecca Blackwell says
Hi there! I've never used lemon paste in this recipe, but I really don't see any reason why it wouldn't work beautifully. My guess is that 2-3 tablespoons is the right amount to use in the batter. I'd start with 2 tablespoons, taste the batter, and then add more if you think it needs it. I hope that helps! If you try this recipe with lemon paste, will you let me know how it worked out for you? There might be other bakers who want to try it as well. 🙂 xo
Jessica Landon says
Just made this, it was delicious! Super quick to mix up as well. Adding to the recipe box.
Rebecca Blackwell says
I'm so happy to hear that you liked this recipe, Jessica! Thank you so much for taking the time to let me know. And, thank you for participating in the Bake Club! xo
Kay says
I couldn’t even wait for this to cool before trying it! It’s absolutely delicious! Our store didn’t carry lemon oil so I used extract and a little more lemon zest. Perfect! Thanks for another great recipe!! 😊
Rebecca Blackwell says
I'm so happy to hear that you liked this recipe! Thank you so much for taking the time to leave a comment for me! I truly appreciate it! xo
Val says
Absolutely delicious lemon loaf! I love everything lemon so I was very excited to try your recipe - it was a huge hit. The only change I made was I used plain Greek yogurt in place of the sour cream. This loaf was super easy and quick to make. Will be making it again. 🙂
Rebecca Blackwell says
I'm so happy to hear that you liked this recipe Val! Thank you so much for taking the time to let me know! I truly appreciate it! xo
Elizabeth Tindal says
Cannot recommend this cake enough! First off, it is so easy to make! Secondly (and maybe most importantly), it tastes amazing! This was my first time using lemon oil and I definitely recommend it. Added an intensely lemony flavor that didn't taste artificial in the least. Highly recommend - will be making this again for sure!
Rebecca Blackwell says
Hi Elizabeth! I'm so happy to hear that you liked this recipe! Thank you so much for taking the time to leave a comment. I truly appreciate it! xo
Karen Susman says
Any high altitude adjustments for Denver?
Rebecca Blackwell says
Hi Karen! I developed this recipe in Denver, so you should be good to go! If you think of it, stop back by and let me know what you think of this cake! xo
Missie Woody says
Woops!! I forgot to take pictures for the Bake Club! This was delicious, and quickly devoured!
Rebecca Blackwell says
Haha! No worries, Missie! I've got your entry counted. I'm so glad to hear that you liked it! Thank you for participating in the Bake Club! xo
jULIE says
Hi Rebecca - this is one of my favorites. I was wondering if you have ever made it as a bundt cake? If so, what were the ingredient amounts?
Rebecca Blackwell says
Hi Julie! I'm so happy to hear that you like this recipe! I haven't tried baking this cake in a bundt pan, but I don't see any reason why it wouldn't work. This recipe makes approximately 7 cups of batter. A 10×3 inch bundt pan can hold 10-12 cups of batter. So, I think making a recipe and a half will work well. Here are those amounts:
* 3 large eggs + 3 large egg yolks
* 1 1/2 cups + 3 tbsp granulated sugar
* 3/4 cup extra virgin olive oil
* 1 1/2 tbsp finely grated lemon zest
* 2 1/4 tsp lemon oil
* 1 1/2 tsp pure vanilla extract
* 1 1/2 cup full-fat sour cream
* 2 1/4 cups all-purpose flour
* 1 1/2 tsp baking powder
* 1 3/4 tsp table salt (1 1/2 tsp kosher salt)
I'd bake it at 325 degrees.... not sure how long it will take, but I'd guess 90 minutes. Keep an eye on it after an hour. If the top starts to get too brown and the center isn't baked through yet, cover it loosely with a piece of aluminum foil.
Please let me know if you have any other questions! And, I'd love to hear how this works out for you! xo
Julie says
Excellent - thank you - will let you know if this works. I made the regular version yesterday to take to a barbecue and everyone loved i!
MaryAnn says
This looks amazing, do you think it would work with a gluten free flour mix - I use King Arthur Measure for Measure.... thanks.
Rebecca Blackwell says
Hi MaryAnn! I think this cake would work well with a gluten free flour mix. Packaged gluten free flour substitutes often (as you know) work great in recipes like this. The one problem I sometimes have with packaged mixes is that the consistency is sometimes a bit off and there can be a slight aftertaste. In this recipe, the other flavors in the cake - lemon and olive oil - should compensate for both potential pitfalls of using a gluten free mix.
If using the King Arthur gluten free flour substitute doesn't work out as you'd hoped, this homemade gluten free flour substitute is another option. In general, if I'm not happy with how a recipe came out using a packaged gluten free mix, I'll try it again with the the homemade version, and it usually works better.
I hope that helps! Please let me know if you have any other questions! And, if you try this cake with a gluten free substitute, would you let me know how it came out for you? xo
MaryAnn Stone says
Thanks much! I will let you know...
Vidhi Dalmia says
hey Rebecca, I have always loved your recipes. i live in a really small town and don’t have access to sour cream or yogurt. what can I use as a substitute? Love all your recipes❤️.
Rebecca Blackwell says
Hi Vidhi! You can use buttermilk instead of sour cream or yogurt. And, if you don't have buttermilk, you can use regular milk and a bit of lemon juice of vinegar. Pour 1 cup of milk into a measuring cup and remove 1 tablespoon. Stir in 1 tablespoon of lemon juice or vinegar and let it sit for about 5 minutes. This will allow the milk to "sour" and thicken up. In this recipe, I'd use about 2 tablespoons less of buttermilk than sour cream (measure out 1 cup of buttermilk and remove 2 tablespoons) because the buttermilk will have more water content than sour cream.
I hope that helps! Please let me know if you have any other questions! xo