Name: Lemon Yogurt Cake with Olive Oil - Katiebird Bakes
Brand: katiebirdbakes.com
SKU: katiebirdbakes-com-2
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Lemon Yogurt Cake with Olive Oil - Katiebird Bakes

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Skip to contentJump to RecipePin RecipeThis one bowl lemon yogurt cake is made with olive oil instead of butter and baked in a loaf pan; no mixer required! The secret to its super lemony flavor is an easy (microwaved) homemade lemon syrup poured over the cake after baking, and a simple lemon icing to finish it off. No special or artificial ingredients needed for this light and fluffy lemon yogurt loaf!Want more citrus cake ideas? I also have a grapefruit yogurt bundt cake and a blood orange pound cake for you.If you love lemon desserts, you’ll also want to check out my single layer lemon cake with lemon cream cheese icing, lemon meringue pie with graham cracker crust, and lemon ricotta pancakes.I’m going to be honest, it’s taken me months to write this post even though the truth is, this lemon yogurt loaf cake is:Maybe that’s why I’ve struggled for so long to appropriately describe this incredible cake. I’ve made it at least half a dozen times since I first created it a year ago, on a whim, when I (i) used olive oil because I didn’t want to cream or melt butter; (ii) mixed greek yogurt into the batter because I didn’t have buttermilk; and (iii) was so tired of all the recipes asking for specialty lemon oil or lemon pudding mix (blegh) that I just microwaved some fresh lemon juice and sugar together, haphazardly poked a bunch of holes in the baked cake with a toothpick, and poured it over the whole dang thing. Crossed fingers, hoped for best.Enter the most soft, tender-crumbed, light and lemony cake (or quick bread?) I’ve yet tasted. This is no pound cake, my friends, and I don’t want it to be.The combination of yogurt and olive oil in the batter makes it so light and fluffy with a delicate melt-in-your mouth texture. This will not sit like a brick in your stomach! Plus, I reduced the sugar vs. standard lemon loaf recipes (which can call for up to 1.5 cups of sugar in one loaf BEFORE the icing, ugh) so we can feel good about indulging in this cake.Here’s the good news: you probably already have all of these ingredients on hand.You can substitute or customize as noted below to make these your own! See the recipe card at the bottom of this post for full ingredient list and measurements.The method to this lemon yogurt loaf is ridiculously simple. No mixer and only one bowl needed! See the recipe card at the bottom of this post for full instructions.Rub your lemon zest and sugar together with your fingers until fragrant. This releases the oils in the zest and brings out a lot of lemon flavor!Whisk in the olive oil and then all remaining ingredients except the flour until smooth and combined; then gently stir in the flour until mixture is just combined. There may be some lumps remaining; that’s ok as long as all the flour pockets have been incorporated.Bake in a parchment-lined loaf pan until domed and set, 45-50 minutes at 350 degrees F.Meanwhile, juice your lemons. Microwave 1/4 c fresh lemon juice with 1 Tablespoon granulated sugar in 15 second increments, boiling (carefully) until sugar dissolves. Congratulations, you now have homemade lemon syrup!Poke holes in the warm baked cake with a toothpick and slowly, gently pour the lemon syrup over until it soaks in. This is where all the bright lemon flavor will come from!Whisk powdered sugar with remaining 1-2 Tablespoons of lemon juice for a quick icing and drizzle over the cooled cake.Room temperature: The cake can be stored at room temperature for up to 3 days in an airtight container or covered in foil or plastic wrap. If you want to keep the icing as intact as possible, I recommend putting a few toothpicks on top so the wrap doesn’t touch the icing. I actually like this loaf best on the second day – the lemon syrup really soaks in and the lemon flavor shines through!Refrigerator: You can refrigerate the cake for up to a week, tightly covered so it doesn’t dry out.Freezer: Cake can be frozen, tightly wrapped, for up to 3 months. Leave on the counter to thaw for at least 2-3 hours, or thaw in the fridge overnight before serving.Here are some options to customize the recipe and make it your own:Print RecipePin Recipefrom votesLike this lemon yogurt cake recipe? Please RATE it and LEAVE A COMMENT below. &nbsp;Your feedback means so much and helps other bakers too!If you want recipes straight to your inbox every time I post, sign up for my email list! Let’s be friends on Instagram too: you can find me @katiebirdbakes.This site uses Akismet to reduce spam. Learn how your comment data is processed.Sounds delicious! Have you added blueberries- either fresh or frozen? If yes, how much and do you add them at the end (after the flour)? Thanks! Can’t wait to make it!ReplyA delicious cake which was really simple to make. I think I’ll make a bit more lemon syrup the next time as I think it could take it. My friends and family all really enjoyed it.ReplyI made this last weekend and it was super easy, and I literally ate half the loaf with my hands it was so good. The lemon juice/glaze at the end is really key! The top half of my loaf was notably more moist than the bottom half, but that’s probably because I didn’t let my loaf cool long enough, and I didn’t poke deep enough holes with my fork.ReplyMade this today. Only change was I used nonfat Greek yogurt. Was delicious: light and not too sweet with great lemony flavor. It was so easy with not many dirty dishes, especially when ingredients are weighed. Thank youReplyBeen waiting for this recipe ever since you posted a sneak peek on insta…and omg was it worth the wait!!! I’m obsessed with how lemony this cake is and it actually was super easy to make. Made it during toddler nap time this morning – baked for exactly 50 minutes – and could barely wait for it to cool down before I cut into it! The lemon syrup is a game changer. Thank you Katie!ReplyI'm KatieI'm a lawyer who loves to bake. Katiebird Bakes is a library of sophisticated yet approachable dessert recipes for the home baker who doesn’t have hours to spend in the kitchen. Here you’ll find simple, streamlined recipes for cakes, cookies, brownies, muffins, and everything in between. Read more...single layer cake recipescookie recipesbrownie recipes

Skip to contentJump to RecipePin RecipeThis one bowl lemon yogurt cake is made with olive oil instead of butter and baked in a loaf pan; no mixer required! The secret to its super lemony flavor is an easy (microwaved) homemade lemon syrup poured over the cake after baking, and a simple lemon icing to finish it off. No special or artificial ingredients needed for this light and fluffy lemon yogurt loaf!Want more citrus cake ideas? I also have a grapefruit yogurt bundt cake and a blood orange pound cake for you.If you love lemon desserts, you’ll also want to check out my single layer lemon...

Lemon Yogurt Cake with Olive Oil - Katiebird Bakes

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