Easy Moist 1 Bowl Lemon Cake With Oil And Yogurt

Bright, zesty, and irresistibly moist—this easy 1 bowl lemon cake with oil and yogurt is a citrus lover’s dream. Every delicious bite is bursting with fresh lemon flavor, thanks to a generous amount of zest folded into the batter.

The addition of creamy yogurt and rich olive oil ensures a tender crumb that stays deliciously soft for days. And just when you think it can’t get any better, a glossy lemon sugar glaze seeps into the cake, adding that delightful tangy sweetness.

Enjoy as an indulgent side to your mid-morning coffee or for a decadent afternoon tea – this lemon-infused easy olive oil cake is pure sunshine on a plate!

What Happens If You Use Oil Instead of Butter In Cake?

If you use oil instead of butter in case the finished bake will have a higher moisture content. Unlike butter, oil is a liquid at room temperature.

So this lemon cake with oil not butter will be more tender and moist. It also won’t taste as rich as a classic cake made with butter, which is great if you want something lighter.

Does This Cake Taste Like Olive Oil?

This lemon cake with oil recipe uses a mild olive oil. You may be able to detect subtle floral notes or fruity flavor from the use of olive oil, but this pairs beautifully with the citrus flavor of the loaf cake with oil.

The Health Benefits of Using Olive Oil Over Butter

The key health perk of using olive oil instead of butter in this easy lemon cake recipe lies in the type of fats each contains; butter is high in saturated fats which raises bad cholesterol while olive oil brings heart-healthy fats to the mix in the form of healthy monounsaturated fats. The latter can help lower bad cholesterol.

Olive oil also contains a high antioxidant levels which can help to reduce inflammation in the body, promotes good heart health, and may also help to regulate blood sugar.

While butter is nutrient dense, it’s high level of saturated fats is a major factor for choosing an alternative fat source such as olive oil. (Source)

Why This Is The Best Lemon Cake With Oil Recipe Ever!

Simple pantry staples: if you enjoy baking, you likely already have all of these ingredients – ready to bake this no butter cake on demand.

Super moist and tender: with lemon zest spread throughout this easy lemon loaf cake for delicious lemon flavor and added texture.

Straightforward with easy variations: check out the easy ways that you can adapt this easy lemon cake recipe with oil to suit your preferences.

Elegant without fuss: serve this beautiful moist cake for a special occasion or as something to enjoy with your afternoon tea.

Ingredients For Lemon Cake With Oil And Yogurt

• Eggs – Always allow eggs to reach room temperature when baking for best results.
• Natural yogurt – This makes the cake batter moist, tender, and slightly tangy. Plain yogurt is also believed to help the cake rise when combined with the baking powder due to its acidic properties. Use any plain full-fat or natural Greek yogurt.
• White Sugar – Use white castor or granulated sugar so that it won’t discolor the color of the cake. Alternatively sub with light brown sugar, if needed.
• Olive oil – For a moist lemon cake, use oil. A neutral oil, such as mild olive oil won’t affect the flavor of the cake. Vegetable oil or Canola oil works too. Oil tends to create a moister cake, but you can use melted and slightly cooled unsalted butter instead. I don’t recommend extra-virgin olive oil as it has quite a distinctive flavor.
• Flour – All-purpose flour is a sturdy flour to bake with. Make sure to sift the flour before adding it to the wet mixture to prevent lumps in the cake batter.
• Vanilla extract – Commonly used in baking to help enhance the flavor.
• Lemon zest – The zest adds stronger flavor and lovely texture to the cake. You can also add it to the sugar glaze or sprinkle on top while the glaze is still wet.
• Lemon juice – Fresh lemon juice is used in both the cake batter and the lemon sugar glaze. Freshly squeezed lemon juice will always provide the best lemony flavor. Only use bottle lemon juice if you really have to.
• Baking powder – Sift this dry ingredient as you do for the flour for a lump-free batter.
• Powdered sugar – Add more for a thicker icing or less for a thinner icing sugar glaze, depending on your preference.

Variations For This Easy Lemon Cake Recipe With Oil

Use different flours – Adding equal parts of all-purpose, oat and almond flour will increase the nutritional value of your cake with healthy fats, protein, vitamins, and antioxidants.

Toppings – While I love how the simple lemon sugar glaze cracks when you bite into it, you can top this cake with a more luxurious and decadent topping, such as a lemon cream cheese frosting. For something a little understated, a simple dusting of powdered sugar over the cake is ideal.

Fruit swaps – You can easily create an orange olive oil cake by using orange juice and orange zest instead.

Add-ins – Everyone knows how delicious juicy blueberries are with lemon. Add some blueberries to the cake batter for lemon blueberry yogurt cake. Dusting the blueberries in flour before gently incorporating them into the batter will ensure that they remain suspended and don’t sink to the bottom of the cake pan.

More easy bakes from Busy Little Chef:

• Easy Frozen Banana Bread Recipe
• Cream Cheese Strawberry Heart Puff Pastries
• Banana Chocolate Chip Muffins
• Cheats Sourdough Bread Blueberry French Toast Muffins
• Banana Breakfast Muffins

How to Make This Easy Lemon Cake Recipe With Oil from Scratch

Preheat oven to 160 degrees C (320 degrees F). Lightly grease a 11x6x3 inches loaf pan and line with parchment paper, generously (it’s easiest to lift the cooked cake out of the tin with the paper).

In a large mixing bowl, beat the eggs and sugar until well combined and the mixture starts to become foamy.

Add the lemon zest, vanilla extract, and olive oil to the bowl. Continue beating until thoroughly incorporated.

Add the natural yogurt and lemon juice to the bowl and mix well until all liquid ingredients are evenly combined.

Now, place a seive over the mixing bowl and sift in the dry ingredients (flour and baking powder). You want to ensure there are no lumps in the flour mixture for the cake batter.

Now gently fold the flour through the batter with a spatula until smooth and no flour clumps remain.

Pour the olive oil yogurt cake batter into the lined loaf tin.

Bake in the preheated oven for 35-40 minutes, or until the top of the loaf is golden brown and cooked through.

Check with the toothpick text (when inserted into the center of the cake the toothpick should come out clean).

While the baked cake cools in the loaf tin for a few minutes, prepare the lemon glaze.

Mix the powdered sugar with the lemon juice in a medium bowl until smooth and easy to pour.

Remove the loaf from the pan and place it on a wire rack to cool down fully. Once cool, pour the lemon glaze over the top.

Slice the cake into portions and serve.

How Can I Adjust The Sweetness Level In The Recipe?

To reduce the sweetness in your cake, you need to increase the level of sourness.

Consider changing the very sweet sugar glaze to a cream cheese frosting with less powdered sugar added. The additional tang from the cream cheese may help to neutralize some of the sweetness in the cake.

Adding extra lemon zest or lemon extract is another way to increase the sour tang.

Of course, you could also reduce the granulated sugar in the cake batter, but this may affect texture, creating a drier cake.

It’s much easier to add extra sweetness to this cake, if that’s what you prefer. Reduce the acidic elements so that the sweet ingredients play a more prominent role. Personally, I find this cake to be sweet enough.

What To Serve With Lemon Olive Oil Cake Yogurt

Here are some of the best ways to serve and enjoy this moist tender lemon cake with oil and yogurt recipe:

• Enjoy a slice of lemon cake with your morning cup of coffee or as a scrumptious afternoon snack.
• Serve generous slices as dessert with whipped cream or a scoop of vanilla ice cream.
• Bake it to serve on special occasions, such as birthdays, bridal or baby showers, a girl’s high tea, or for Mother’s day!

How To Store Lemon Cake With Oil Not Butter

It’s incredibly easy to demolish this entire cake in one day if left in our house! But if you have more self-restraint and end up with leftovers, follow these storage instructions:

If you decide to make ahead of time to store in the fridge or freezer, I recommend that you leave the sugar glaze off. For the best flavor and texture drizzle the glaze over just before serving.

Fridge instructions

Store the leftover soft lemon cake in an airtight container at room temperature for up to 5 days or in the fridge for up to a week.

Freezer instructions

You can also store this scrumptious cake in the freezer for 3-6 months. Once wrapped in plastic wrap, wrap it again with aluminum foil to prevent freezer burn.

Alternatively, cut and wrap slices in plastic wrap, then wrap altogether with a layer of foil. This way you can remove a slice at time whenever the desire for this divinely moist lemon olive oil cake strikes!

To thaw: place the whole frozen lemon olive oil cake on your countertop. Enjoy it a little chilled or wait until it reaches room temperature.

If you’ve frozen slices and you’re impatient, try popping one into the toaster and enjoy warm!

FAQS For Easy Lemon Loaf Cake

Can you make lemon cake without butter?

Yes, you can and this lemon cake is proof of that. Ingredients such as the olive oil, natural yogurt, and eggs provide enough moisture so that you don’t need butter.

Is oil or butter better for cakes?

This depends on the preferred texture and flavor of the cake. Oil creates a moist and tender cake while butter creates a richer flavor profile, but offers less moisture.

How do I know when the cake is fully baked?

Always follow the recipe cooking time and do the toothpick test: insert a toothpick into the center and remove. If it’s done the toothpick should come out clean. If wet batter clings to the toothpick, continue to bake the cake for an extra 5-10 minutes.

Can I use flavored olive oil for this cake?

No. Flavored olive oil will change the flavor of this cake. A mild olive oil or another neutral oil, such as vegetable oil or Canola oil is best.

Don’t want to switch on the oven? Try these no-bake treats:

• Frozen Unicorn Treats
• No-Bake Recipe Strawberry Cheesecake Cups
• Chocolate Candy Cane Hearts
• Frozen Banana Bites
• Quick & Easy Apple Snacks
• Chocolate Peppermint Bark With Oreos