Lemon Olive Oil Loaf
Easy, ultra-moist lemon olive oil loaf made in one bowl. Bright lemon flavor, tender crumb, and a bakery-style cake that stays soft for days.
Equipment
- 9x5 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 9x5 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
Calories: 453kcal, Carbohydrates: 61g, Protein: 5g, Fat: 22g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 73mg, Sodium: 304mg, Potassium: 74mg, Fiber: 1g, Sugar: 44g, Vitamin A: 217IU, Vitamin C: 3mg, Calcium: 61mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!