Why You’ll Love Lemon Olive Oil Loaf Cake Recipe

The olive oil keeps the cake moist and gives a delicate richness without being heavy.
The lemon zest and syrup glaze bring a bright, fresh citrus flavor that makes each slice feel light and inviting.
It’s relatively simple to make — no complex techniques or fancy equipment required.
It works well as dessert, afternoon snack, or a special breakfast treat.
The recipe yields a lovely loaf shape with a “cracked hump” top that looks beautifully rustic and bakery‑style.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the loaf:

3 large eggs
¾ cup + 2 Tablespoons (about 180 g) sugar
1 ⅓ cups (approx. 165 g) all‑purpose flour
¾ teaspoon baking powder
⅓ cup + 1 Tablespoon (about 100 ml) whipping cream
¼ cup (about 55 ml) olive oil (use a mild fruity olive oil if you prefer)
Zest of 2 lemons
1 Tablespoon unsalted butter, softened

For the syrup (a must have):

3 Tablespoons mineral water
3 Tablespoons lemon juice
3 Tablespoons sugar

Directions

Preheat the oven to 350 °F (180 °C) and position the rack on the second lower level. Grease a 9 × 5‑inch (23 × 13 cm) loaf pan with oil and line it with parchment, leaving a 2‑inch overhang on the long sides.
In a large mixing bowl whisk the sugar and lemon zest together until fragrant. Then whisk in the whipping cream and eggs until combined.
In a separate bowl mix the flour and baking powder, then add them to the wet mixture and fold to combine.
Heat the olive oil briefly until slightly lukewarm (about 30 seconds in the microwave) then add it to the batter and mix. Pour the batter into the prepared loaf pan.
To create the “hump”: place the softened butter in a piping bag, cut a small opening, and pipe a straight line of butter along the center of the loaf batter, from one longer side to the other.
Bake for about 50 minutes, or until the cake is golden and the hump is well risen.
While the cake bakes, prepare the syrup: combine water, lemon juice, and sugar in a saucepan over medium heat. Heat until the mixture becomes syrupy and coats a spoon (approx. 230 °F / 110 °C if you have a thermometer).
After baking, remove the loaf from the oven and let it cool in the pan for 10 minutes. Then invert the cake onto a cooling rack and immediately brush the top and sides with the lemon syrup while the cake is still warm. Let it cool completely before slicing.

Servings and timing

Yields: 8 servings. Del’s cooking twist
Prep time: 15 minutes. Del’s cooking twist
Cook time: 50 minutes. Del’s cooking twist
Total time: about 1 hour 5 minutes. Del’s cooking twist

Variations

Replace part of the flour with whole‑wheat pastry flour for a slightly nuttier flavor and denser texture.
Add ½ cup of fresh berries (e.g., raspberries or blueberries) folded into the batter for a fruity twist.
Swap lemon zest/juice for orange zest/juice to make an Orange Olive Oil Loaf.
For a gluten‑free version, substitute a 1:1 gluten‑free flour blend, but be mindful that texture may vary.
Drizzle a simple cream‑cheese icing over the cooled loaf for extra indulgence.

Storage/Reheating

To store: Keep the loaf in an airtight container at room temperature for up to 3 days.
To refrigerate: Wrap tightly and store for up to 5 days; let it come to room temperature before serving.
To freeze: Wrap the whole loaf or individual slices tightly in plastic wrap, then foil. Freeze for up to 3 months. Del’s cooking twist
To reheat: Warm slices in a toaster oven or microwave briefly (10–15 seconds) just before serving to refresh the texture.

FAQs

How can I tell when the loaf is done baking?

The top should be golden and the “hump” should be well risen above the rest of the loaf. Insert a toothpick into the center—if it comes out clean or with only a few moist crumbs (not wet batter), it’s done.

Can I use butter instead of olive oil?

You could swap butter, but the original texture will change: the loaf may be heavier and less delicate. The olive oil helps give it a light but moist crumb and enhances the lemon flavor.

Is the syrup really necessary?

Yes—this syrup is integral. It penetrates the warm loaf and amplifies the lemon flavor, while keeping the cake moist. Skipping it will alter both taste and texture.

What kind of olive oil should I use?

Use a mild, fruity olive oil rather than a very robust or bitter one. A strong olive oil flavor may overshadow the lemon. The recipe specifically recommends a mild‑flavored oil if you’re sensitive to olive oil taste. Del’s cooking twist

Can I make this loaf in a different size pan?

Yes, but baking time will vary. If using a smaller pan, it may take longer and may bake more deeply; a larger pan may require less time. Use the toothpick test and watch the “hump” formation and color.

Can I substitute the whipping cream?

The whipping cream contributes moisture and soft crumb structure. Substituting a different liquid (like milk) may affect texture and rise. If you must, choose a heavy cream or full‑fat dairy alternative for best results.

Can I add nuts or chocolate chips?

Yes, you can gently fold in ½ cup chopped nuts (like almonds or pistachios) or chocolate chips for variation. Be sure not to overmix and reduce the citrus flavor too much if adding strong mix‑ins.

How thinly should I zest the lemons?

Avoid thick white pith under the zest—the yellow outer layer contains the fragrant oils. Zest only the colored part. Two medium lemons of zest are called for.

Will the loaf still be moist the next day?

Yes—thanks to the syrup brushed on warm, the loaf stays moist on day two. Store it in an airtight container to preserve freshness.

Is it suitable for guests or special occasions?

Absolutely. The loaf has a refined appearance (thanks to the hump) and a vibrant citrus flavor. Serve with fresh berries or a light whipped cream, and it’s perfect for brunch, tea time, or a dessert course.

Conclusion

If you’re looking for a loaf cake that’s both elegant and approachable, this Lemon Olive Oil Loaf Cake fits the bill. It combines the brightness of citrus with the moist richness of olive oil and a sweet soak of syrup to deliver texture and flavor in perfect harmony. Whether you’re making it for a relaxing afternoon treat, sharing it with guests, or simply craving something a little special, this recipe hits the mark. Enjoy baking and sharing!