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This Lemon Olive Oil Loaf is ultra-moist, bursting with lemon flavor, and couldn’t be easier to make! Everything comes together in one bowl, using simple ingredients, giving you a tall bakery-style loaf that stays soft and tender for days.
I For more lemon recipes, make my lemon poppyseed bundt cake and lemon cream cheese pound cake!
This is the kind of loaf I bake when I want something sweet with my afternoon coffee or when I need a quick win that still feels bakery-worthy. Everything comes together in one bowl, which means fewer dishes and more time to sneak a slice while it’s still warm.
After baking, we’re gonna pour a lemon syrup on top of the cake for stronger lemon flavor aka lemon flavor in every bite!
The olive oil gives it a plush, tender crumb without being heavy, and the lemon keeps every bite fresh and lively.
It’s casual enough for a weekday bake but cute enough to wrap up and share with a neighbor or friend. Basically, this loaf is sunshine in cake form, and once you make it, it’s going straight into your regular rotation.
This recipe was featured in The Pioneer Woman’s 40 Best Cakes to make for Mother’s Day! Check out this line up, it has so many amazing recipes!
Table of contents
Why You’ll Love This Recipe
- One bowl recipe! That means minimal dishes and clean up – no stand mixer needed!
- Simple ingredients! You likely already have everything in your pantry (and fridge) to make this recipe. No extra runs to the grocery store!
- The flavor and texture of this lemon olive oil loaf is insane! It’s moist, bright and lemony, and stays soft for days!
Key Ingredients
(full list of ingredients can be found in the recipe card)
Extra Virgin Olive Oil gives this lemon loaf cake it’s rich, moist crumb that stays soft for days. Unlike butter, olive oil remains liquid at room temperature, which helps prevent the cake from drying out. It also adds a subtle fruity depth that pairs beautifully with bright lemon flavor. Use a quality olive oil for the best olive oil flavor.
All-Purpose Flour provides the structure and stability needed for the loaf to rise tall and hold its shape. It creates a tender but sturdy crumb that slices cleanly without crumbling or becoming dense.
Lemon Zest and Lemon Extract: delivers fresh, aromatic citrus oils that give the cake its natural lemon flavor, while lemon extract intensifies that brightness so the flavor doesn’t fade during baking. Using both ensures a bold, bakery-style lemon taste in every bite. I do this in my lemon layer cake too!
Sour Cream adds richness, moisture, and tenderness to the loaf. Its adds a plush, velvety texture without making the cake heavy.
Whole Milk loosens the batter and adds additional moisture, giving the loaf a soft and smooth crumb and prevents the loaf from feeling dry.
Eggs provide structure, lift, and stability. They help emulsify the oil with the other ingredients and ensure the cake rises properly while maintaining a tender crumb.
Substitutions and Variations
- If you can find meyer lemons, use those for a more floral, sweet, and fresh lemon flavor. Regular lemons are awesome, but meyer lemons offer a slightly different lemony flavor (think mandarin oranges mixed with lemon).
- Greek Yogurt can be used in place of sour cream if that’s what you have on hand!
- Serve with lemon curd for added an citrus punch!
- If you don’t have olive oil, you can use vegetable oil in it’s place – just keep in mind the flavor will be slightly different.
How To Make Lemon Olive Oil Loaf
Prep: Preheat oven to 350 degrees °F. Line a 9×5 loaf pan with parchment paper (or spray with nonstick baking spray). Set aside.
Step 1: In a large mixing bowl, combine sugar and lemon zest. Pinch together until the sugar becomes fragrant and takes on a pale yellow color. Then add olive oil and whisk together for about 1 minute. Add eggs, sour cream, lemon extract, vanilla extract, and whole milk. Continue to mix for another minute, until combined and smooth.
Step 2: Add the dry ingredients into the wet ingredients – all purpose flour, baking powder, baking soda, and kosher salt.
Step 3: Pour batter into the prepared loaf pan and bake in the preheated oven on the center rack for 55 minutes to 1 hour, until a toothpick inserted into the center of the loaf comes out with just a few moist crumbs (not wet batter). While cake is baking, make the lemon simple syrup. Combine water and sugar in a small saucepan over low heat. Cook for 3-4 minutes, until the sugar is just dissolved, then remove from the heat and add lemon juice. Stir together and set aside to cool.
Step 4: Then make the glaze by combining melted butter, confectioner’s sugar, and lemon juice. Fresh out of the oven, pour the lemon syrup on top of the warm cake. Let it cool in the pan for 15 minutes, then turn over onto a wire rack to cool completely. turn over onto a wire rack to cool completely. Then pour the glaze on top.
Pro Baking Tips
- Use a high quality olive oil! This is key to the best flavor. A lot of olive oils have a stale, almost oily flavor. Good olive oil should have grassy, fruity notes. Some of my favorites are Corto Olive Oil and California Olive Ranch!
- For the lemon syrup, use lemon juice from the lemons zested for the cake batter.
- If the top is browning too quickly, loosely tent the loaf with foil during the last 10 to 15 minutes of baking to protect the crust from burning while the center finishes baking.
Recipe FAQs
Yes! Wrap the fully cooled loaf tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight at room temperature before serving.
You can, but the flavor won’t be as bold. Lemon extract enhances the citrus flavor so it doesn’t fade during baking. This is especially important in oil-based cakes.
Yes, in the best way. Olive oil adds subtle richness and depth without making the loaf taste oily. Using a mild olive oil keeps the lemon flavor front and center.
More Loaf Cake Recipes
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Chocolate Loaf Cake Recipe
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Lemon Olive Oil Loaf
Equipment
- 9×5 loaf pan
Ingredients
Lemon Olive Oil Loaf
- 1 cup + 3 tbsp (238 g) Sugar
- 2 tbsps Lemon Zest
- 3/4 cup + 1 tbsp (180 g) olive oil
- 4 large (200 g) Eggs, (room temperature)
- 2 tsps Lemon Extract
- 1 tsp Vanilla Extract
- 1/2 cup (120 g) Sour Cream, (room temperature)
- 1/4 cup (60 g) Whole Milk, (room temperature)
- 2 cups (250 g) All-Purpose Flour
- 1 tsp Kosher Salt
- 1 1/2 tsp Baking Powder
- 1/8 tsp Baking Soda
Lemon Simple Syrup
- 1/3 cup (80 g) Water
- 1/3 cup (67 g) Sugar
- 2 tbsp (30 g) Lemon Juice
Lemon Glaze
- 2 tbsp Salted Butter, (melted)
- 1 1/2 cups Confectioners' Sugar
- 2 tbsp Lemon Juice
Instructions
- Preheat oven to 350 degrees °F. Line a 9×5 loaf pan with parchment paper (or spray with nonstick baking spray). Set aside.
- In a large mixing bowl, combine sugar and lemon zest. Pinch together until the sugar becomes fragrant and takes on a pale yellow color. Then add olive oil and whisk together for about 1 minute. Add eggs, sour cream, lemon extract, vanilla extract, and whole milk. Continue to mix for another minute, until combined and smooth. 1 cup + 3 tbsp Sugar 2 tbsps Lemon Zest 3/4 cup + 1 tbsp olive oil 4 large Eggs 1/2 cup Sour Cream 2 tsps Lemon Extract 1 tsp Vanilla Extract 1/4 cup Whole Milk
- Add the dry ingredients into the wet ingredients – all purpose flour, baking powder, baking soda, and kosher salt. 2 cups All-Purpose Flour 1 tsp Kosher Salt 1 1/2 tsp Baking Powder 1/8 tsp Baking Soda
- Pour batter into the loaf pan and bake for 55 minutes to 1 hour, until a toothpick inserted into the center of the loaf comes out with just a few moist crumbs (not wet batter).
- While cake is baking, make the lemon simple syrup. Combine water and sugar in a small saucepan over low heat. Cook for 3-4 minutes, until the sugar is just dissolved, then remove from the heat and add lemon juice. Stir together and set aside to cool. 1/3 cup Water 1/3 cup Sugar 2 tbsp Lemon Juice
- Fresh out of the oven, pour the lemon simple syrup on top of the lemon loaf. Let it cool in the pan for 15 minutes, then turn over onto a wire rack to cool completely.
- Then make the glaze by combining melted butter, confectioners' sugar, and lemon juice together in a bowl. Whisk together and pour on top of the cooled loaf. 2 tbsp Salted Butter 1 1/2 cups Confectioners' Sugar 2 tbsp Lemon Juice
Notes
- Use a high quality olive oil! This is key to the best flavor. A lot of olive oils have a stale, almost oily flavor. Good olive oil should have grassy, fruity notes. Some of my favorites are Corto Olive Oil and California Olive Ranch!
- For the lemon syrup, use lemon juice from the lemons zested for the cake batter.
- If the top is browning too quickly, loosely tent the loaf with foil during the last 10 to 15 minutes of baking to protect the crust from burning while the center finishes baking.
- If you can find meyer lemons, use those for a more floral, sweet, and fresh lemon flavor. Regular lemons are awesome, but meyer lemons offer a slightly different lemony flavor (think mandarin oranges mixed with lemon).
- Greek Yogurt can be used in place of sour cream if that’s what you have on hand!
- Serve with lemon curd for added an citrus punch!
- If you don’t have olive oil, you can use vegetable oil in its place – just keep in mind the flavor will be slightly different.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I think that ‘1 cup Mascarpone’ is error, maybe 1 Tbs instead cup.
The rest is perfect.
1 cup mascarpone is in fact correct. Glad you enjoyed it.
Can I use lemon juice instead of lemon extract? If so, how much?
I haven’t tested this recipe with lemon juice, but if you decide to use it, please let me know how it comes out.
What kind of sugar for the bread?
granulated sugar
I made this for a work function and followed the recipe exactly with no modifications. It received 10 out of 5 stars from everyone!
I’m so happy to hear this, thank you so much for letting me know!
Hi!
I don’t see a measurement for the olive oil. How much does the recipe call for?
Thanks!
Hi! This recipe calls for a 1/2 cup of olive oil. I hope that you enjoy!
Thank you for posting your delicious recipes. I will try my hand at making the Lemon Olive Oil Loaf with Lavender Mascarpone for Mother’s Day.
I hope that you love it! Thanks for giving it a try!
I had so much fun making this cake! I haven’t baked in a long time and this recipe was so easy to follow and yummy to eat. It also didn’t last long in my house because my husband kept cutting the biggest slices LOL! If I had to choose between this cake and Alison roman’s turmeric lemon tea cake, I would choose Britney’s cake 100%!!!
Also, I recommend making the lavender simple syrup at home and using it for other fun drinks or bakes.
Omg thank you so much Alana!! This has officially made my week!!