Lemony olive oil loaf cake with lemon glaze
Dimitra's Dishes · ♥ 574 likes · 8.2K views · 5 min video
Read about loaf, pound and bundt cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 cup all-purpose flour
- ¼–½ tsp salt
- 2 whole lemons
- 1½ tsp baking powder
In a bowl combine the flour and salt and zest in two lemons, stopping at the bitter white pith; add the baking powder, whisk and set aside.
- ¼ cup lemon juice
- 1 tsp baking soda
Juice the lemons to about a quarter cup and stir in the baking soda so it does not clump in the cake.
Baking soda in the lemon juice
- ¾ cup light olive oil
- 1 cup granulated sugar
- ¼ cup plain yogurt
- 3 whole large eggs
- 1 tsp pure vanilla extract
In a big bowl whisk the olive oil, sugar, yogurt, room-temperature eggs and vanilla until smooth; whisk in the lemon juice with the baking soda.
Add the flour slowly until just incorporated; do not overmix.
Mixing the batter and lining the pan
- baking spray
Grease a 9 by 5 inch loaf pan with baking spray, line with parchment, and pour in the batter.
Bake at 350F for 50 minutes, until a toothpick in the center comes out clean.
Run a knife around the cake, cool in the pan a few minutes, then lift onto a cooling rack to come to room temperature.
- 2 cup confectioners sugar
- 1 whole lemon
- 3–4 tbsp fresh lemon juice
- water
For the glaze, mix the confectioners sugar, the zest of a lemon and three or four tablespoons of lemon juice, thinning with a little water to a pourable consistency.