Bright Lemon Olive Oil Loaf Cake

1. 1

   Preheat the oven to 325 degrees F (165 degrees C).

2. 2

   Lightly grease a 9-inch springform pan, line the bottom with parchment paper, then lightly grease the parchment.

3. 3

   Place the springform pan on a baking sheet.

4. 4

   Sift the flour, baking powder, and baking soda together and set aside.

5. 5

   Beat the eggs, sugar, and salt in a large bowl on medium-high speed for 1 minute.

6. 6

   With the mixer on low speed, slowly drizzle in the olive oil in a steady stream and beat until fully incorporated.

7. 7

   Add the yogurt, lemon zest, lemon juice, vanilla, and almond extract, and beat until well combined.

8. 8

   Add the flour mixture and mix just until incorporated, then pour the batter into the prepared pan.

9. 9

   Bake in the preheated oven until the top of the cake springs back when lightly touched, 65 to 75 minutes.

10. 10

    Let the cake cool in the pan for 10 minutes, then release the sides of the pan and transfer to a wire rack to cool completely.

11. 11

    For the glaze, whisk the confectioners' sugar, lemon juice, and olive oil in a bowl until smooth.

12. 12

    If the glaze is too thick to pour, add a little lemon juice or water; if it is too runny, gradually add more confectioners' sugar.

13. 13

    Pour the glaze over the cooled cake and let it set slightly before serving.

• Calories 344.89 kcal Moderate
• Protein 5.08 g Moderate
• Carbs 49.9 g Moderate
• Total Fat 14.71 g Moderate
• Saturated Fat 2.74 g Moderate
• Trans Fat 0.01 g High
• Cholesterol 60.88 mg High
• Sodium 39.89 mg Low Source
• Fiber 1.51 g Low Source
• Sugar 34.29 g High
• Added Sugar 0.0 g Low Source
• Calcium 21.34 mg Low Source
• Iron 1.27 mg Low Source
• Potassium 62.04 mg Low Source
• Vitamin A 15.22 mcg_rae Low Source
• Vitamin C 0.07 mg Low Source
• Vitamin D 0.46 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Tree Nuts 🌰
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten