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A sliced lemon loaf cake with tart lemon glaze.

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Lemon Olive Oil Loaf Cake with Tart Lemon Glaze

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Iced Lemon Olive Oil Loaf Cake

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.

Lemon Loaf Cake on a wooden tray, sliced.

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 stays 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.

Taking a bite of lemon loaf cake.

Why I love baking 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 to 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 understand about using oil in cake batter is that it needs to 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.

Slowly pouring olive oil into the batter for lemon loaf cake.

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 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.

A freshly baked lemon loaf cake, cooling on a wooden board.

Why lemon oil is a great addition to your pantry

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, 1/8 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. 

Pouring lemon glaze over a freshly baked lemon loaf cake.

A lemon loaf cake on a wooden tray, covered in lemon glaze.

Storing Lemon Olive Oil 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. 

A slice of lemon loaf cake on a plate with a fork, ready to eat.

Other Recipes You Might Like:

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!

A sliced lemon loaf cake with tart lemon glaze.

Lemon Loaf Cake with Tart Lemon Glaze

Yield: 1 loaf cake
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

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 tbsp granulated sugar
  • 1/2 cup extra virgin olive oil
  • 1 tbsp finely grated lemon zest (use the juice of the lemon for the glaze)
  • 1 1/2 - 2 tsp lemon oil (*see note)
  • 1 tsp pure vanilla extract
  • 1 cup full-fat sour cream
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 3/4 tsp table salt (1tsp kosher salt)

For the tart lemon glaze:

  • 3 tbsp freshly squeezed lemon juice
  • 1 cup powdered sugar

Instructions

  1. Heat the oven to 350 degrees. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the sour cream and flour mixtures to the batter in alternating additions: 1/3 of the flour, 1/2 the sour cream, 1/3 of the flour, 1/2 of the sour cream, 1/3 of the flour. After each addition, mix on low just long enough to barely incorporate the ingredients. Do not overmix.
  6. Pour the batter into the loaf pan and bake in the centre 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.
  7. 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:

  1. 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

Because lemon oil is so concentrated, it gives this cake a pronounced lemon flavor. I usually use 2 tsp lemon oil because I like a strong lemon flavor. If you prefer a more subtle lemon flavor, use 1 1/2 tsp or less. You can also substitute lemon extract and/or lemon zest for the lemon oil. In general, 1/8 teaspoon lemon oil = 1 teaspoon lemon extract = 1 teaspoon zest.

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Nutrition Information:
Yield: 8 Serving Size: 1/8 of the cake
Amount Per Serving: Calories: 389Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 133mgSodium: 327mgCarbohydrates: 37gFiber: 1gSugar: 18gProtein: 7g
© Rebecca Blackwell
Category: Cakes
Taking a bite of lemon loaf cake.

Reader Interactions

Comments

  2. 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!

    Reply

    • 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

      Reply

      • 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

        Reply

  5. 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!! 😊

    Reply

  6. 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. 🙂

    Reply

  7. 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!

    Reply

  9. 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?

    Reply

    • 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

      Reply

      • 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!

        Reply

  10. 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.

    Reply

    • 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

      Reply

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