A delightful lemon cake with a hint of olive oil, perfect for any occasion.
Preheat your oven to 350°F.
Preheating ensures even baking from the start.
Grease a loaf pan and line it with parchment paper.
Lining with parchment makes it easier to remove the cake.
In a bowl, combine the flour, baking powder, and salt.
Sifting the dry ingredients ensures a smooth batter.
In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, and vanilla extract.
Whisking well incorporates air for a lighter cake.
Gradually mix the dry ingredients into the wet ingredients.
Mix until just combined to avoid overworking the batter.
Fold in the olive oil until fully incorporated.
Folding gently keeps the batter light and airy.
Pour the batter into the prepared pan and bake for 50 minutes, or until a tester comes out clean.
Check the cake a few minutes before the timer to avoid overbaking.
While the cake bakes, prepare the syrup by heating lemon juice and sugar in a saucepan until dissolved.
Stir constantly to prevent the syrup from burning.
Once the cake is done, let it cool for 10 minutes, then transfer to a rack.
Cooling slightly helps the cake hold its shape when removed.
Brush the warm cake with the lemon syrup and let it soak in.
Applying syrup while warm enhances absorption.
Mix confectioners' sugar and lemon juice to make the glaze.
Adjust the glaze consistency with more sugar or juice.
Drizzle the glaze over the cooled cake before serving.
Let the glaze set slightly before slicing for a neat presentation.
Serve and enjoy your Zesty Lemon Olive Oil Cake!
Pair with tea or coffee for a delightful treat.
Continue in our app for the best experience
