Light, moist and just the perfect lemon flavor, this Lemon Olive Oil cake is delicious. The sugary glaze makes it oh sooo good!
This Lemon Olive Oil Cake was the last thing I baked in my kitchen before being without one for four days. I know four days isn’t that long, but for someone like me that bakes almost every single day, it was pure torture. You know what else was torture? Having my family room a disaster from everything in the kitchen being moved there. I’m kind of a clean freak, so having any room in my house a mess, is excruciatingly painful for me. Thankfully it’s done, my house is back in order and my kitchen is up and running. . . .phew!
So this cake is pretty dang delicious. It’s light, moist, not too sweet, not too lemony with a subtle olive oil flavor. The olive oil definitely gives it a unique taste that sets is apart and makes this cake really amazing.
The lemon glaze that you spread over the top seeps into the cake and makes it moist, and just crazy good. If you don’t have a cast iron skillet, you can certainly make this in a 9×9-inch pan. It comes together in just minutes and tastes amazing with some fresh berries and yogurt!
- 1 1/2 tablespoons butter
- 1 cup sugar
- 1 large egg
- 1/2 cup plain yogurt (greek or regular)
- 1/4 cup plus 2 tablespoons olive oil
- Zest of 1 large lemon
- 1 cup flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2 tablespoons fresh lemon juice
- 1/2 cup powdered sugar
Preheat oven to 375 degrees. Rub a 9-inch cast iron skillet with butter and set aside.
In a medium bowl, whisk together the granulated sugar and egg. Add the yogurt, oil and lemon zest and stir until well combined.
Add the flour, baking powder and salt and fold until just combined.
Pour batter into buttered cast iron skillet. Bake 20 to 25 minutes or until an inserted toothpick comes out clean.
Remove from oven and allow to set for a minute.
Make the glaze by combining the powdered sugar and lemon juice in a small bowl. Whisk until smooth. Using a skewer, poke holes all over cake and then pour glaze over top and spreading evenly. Let cake cool in skillet and serve with ice cream or yogurt, and fresh berries if desired.
You can use either extra-virgin or regular olive oil, the extra-virgin olive oil will yield a slightly stronger flavor. If you're not a fan of olive oil, you certainly can use canola or vegetable oil. I do highly suggest the olive oil, it gives this cake such a unique, subtle delicious flavor!
Recipe Source: Taste of the South Magazine Jan/Feb 2016