Lemon Olive Oil Loaf Cake

Enjoy my Lemon Olive Oil Loaf Cake with a sweet lemon glaze. This moist cake features lemon zest and fruity olive oil, creating a soft texture. The tangy glaze adds sweetness, making it perfect with coffee or as a refreshing dessert. A delightful southern treat!

For the Cake:

2 large eggs and 2 egg yolks

1 cup granulated sugar

1/2 cup extra virgin olive oil

1 TBSP lemon zest

1 tsp lemon paste or extract

1 tsp vanilla extract

1 cup sour cream

1-1/2 cup all-purpose flour

1 tsp baking powder

1/2 tsp salt

For the Glaze:

3 TBSP lemon juice

2 tsp lemon zest

1 tsp extra virgin olive oil

1-1/2 cup powdered sugar

Directions:

Preheat your oven to 350 and butter or spray with non-stick spray, a 9” loaf pan, and set aside.

In a medium bowl, mix together the all-purpose flour, baking powder and salt and set aside.

In a small bowl, mix together the lemon zest, lemon paste, vanilla extract and sour cream and set aside.

In a large bowl, with a hand mixer or in a stand mixer, beat the eggs, egg yolks and granulated sugar until light and fluffy, 3-5 minutes.

With your mixer running on low speed, slowly add in the olive oil.

Alternate adding sour cream mixture and flour mixture, starting and ending with flour. Mix just until combined. Scrape down your bowl with a rubber spatula and then pour the batter into your prepared loaf pan.

Bake 55-60 minutes, or until a toothpick inserted in the center comes out mostly clean.

Let the cake cool in the pan about 10 minutes, then remove and place on a cooling rack to cool completely.

Once the cake is cooled, make the glaze. Combine all the glaze ingredients in a small bowl and whisk until smooth. Pour the glaze over the cake. Let the glaze set about 10 minutes, then slice, serve and enjoy. Store any leftovers in an airtight container.