Meyer Lemon Olive Oil Loaf Cake – Treat Indulgently

Before diving into the nuances of making a Meyer Lemon Olive Oil Loaf Cake, let’s explore what pairs beautifully with this delightful dessert. Consider a cup of tea or coffee; the bright notes of Meyer lemon harmonize wonderfully with a hot beverage. Fresh berries add a complementary tartness.

For a more indulgent touch, serve the cake with whipped cream or a dollop of mascarpone cheese. If you’re in the mood for a refreshing twist, drizzle the cake with a homemade Meyer lemon syrup or glaze. The acidity of the lemon contrasts beautifully with the rich olive oil cake, making each bite feel like a mini celebration.

What is Meyer Lemon Olive Oil Loaf Cake?

Meyer lemons are a unique citrus hybrid, a cross between a regular lemon and a mandarin orange. They are sweeter and less acidic than typical lemons, which makes them perfect for baking. Their deep yellow color and fragrant zest bring a flavorful punch to baked goods.

When paired with high-quality olive oil, the cake takes on a moist texture and a subtle richness that you won’t find in more traditional recipes using butter. This loaf cake balances the sweetness of the sugar and the tartness of the lemon, creating a delightful experience for your palate.

Why You’ll Love this Meyer Lemon Olive Oil Loaf Cake

Simplicity: The incorporation of extra virgin olive oil means this cake is not just delicious, it also carries health benefits. Olive oil is high in monounsaturated fats, which are known to improve heart health.

Ease of preparation: Ideal for even novice bakers. Mixing ingredients is straightforward, no need for complicated techniques or fancy equipment.

Versatility: Enjoy it for breakfast, an afternoon snack, or dessert. Dress it up or down depending on the occasion.

Irresistible aroma: The scent while baking is enough to bring everyone into the kitchen.

The Ingredients You Will Need To Make Meyer Lemon Olive Oil Loaf Cake

Cake Batter:

• ½ cup / 120 g rich heavy cream
  
• 1 ¾ cups / 210 g unbleached all-purpose flour
  
• ½ teaspoon finely ground sea salt
  
• 1 cup / 200 g fine granulated sugar
  
• 3 large eggs, room temperature
  
• 2 tablespoons freshly squeezed Meyer lemon juice
  
• 1 tablespoon finely grated Meyer lemon zest (from 2–3 lemons)
  
• 1 teaspoon aluminum-free baking powder
  
• ½ cup / 112 g high-quality extra virgin olive oil
  
• ½ teaspoon vanilla extract
  

Lemon Syrup:

• 2 teaspoons extra virgin olive oil
  
• ¼ cup fresh Meyer lemon juice (from 2–3 lemons)
  
• ½ cup / 100 g white granulated sugar
  
• ¼ teaspoon lemon zest
  
• Pinch of fine sea salt
  

Citrus Glaze (optional):

• 4–5 teaspoons fresh Meyer lemon juice (from 1 lemon)
  
• ⅞ cup / 100 g sifted powdered sugar
  
• (Optional: add a pinch of finely grated ginger for a subtle warm kick)
  

Directions

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C). This is crucial for the even baking of your cake.

Step 2: Prepare Your Loaf Pan

Grease a standard loaf pan with olive oil or line it with parchment paper. This will prevent the cake from sticking to the pan.

Step 3: Mix Dry Ingredients

In a medium-sized bowl, combine the flour, baking powder, and salt. Mix them well to ensure even distribution. This will help your cake rise properly.

Step 4: Beat the Wet Ingredients

In another bowl, whisk the eggs, sugar, heavy cream, Meyer lemon juice, zest, and vanilla extract. Mix until well combined. The mixture should be light and slightly frothy.

Step 5: Combine Wet and Dry Ingredients

Slowly add the dry ingredients into the wet ingredients. Stir gently until just combined. Be careful not to overmix, as this can make your cake tough.

Step 6: Add Olive Oil

Gently fold in the extra virgin olive oil. You want to ensure it’s evenly distributed without overworking the batter.

Step 7: Bake

Pour the batter into your prepared loaf pan and bake for 50–60 minutes. You can test if it’s done by inserting a toothpick in the center; it should come out clean.

Step 8: Make the Lemon Syrup

While the cake is baking, prepare the lemon syrup. In a small saucepan, combine sugar, Meyer lemon juice, zest, and olive oil. Heat gently until the sugar dissolves fully. Set aside to cool.

Step 9: Prepare the Citrus Glaze (if using)

Once the cake has cooled for about 10 minutes, whisk together the powdered sugar and Meyer lemon juice in a bowl. The mixture should be smooth and slightly runny.

Step 10: Glaze and Serve

After removing the cake from the pan, drizzle the lemon syrup over the top, allowing it to soak in. If you’ve prepared the glaze, drizzle it over after the syrup. Cut into slices, serve, and enjoy!

Notes

Room Temperature Ingredients: Make sure your eggs and heavy cream are at room temperature. This will help create a light texture in your cake.

Quality Olive Oil: The flavor of olive oil shines through, so use the best quality you can find. The difference is noticeable.

Adjust Sweetness: If you prefer less sweetness, you can reduce the sugar slightly in the cake batter. However, make sure the balance remains harmonious.

Use Fresh Lemons: Fresh Meyer lemons yield more juice and zest. Their flavors are much more vibrant than bottled options.

Don’t Skimp on Zest: The zest adds a punch of flavor, so be generous but avoid the bitter white pith.

Storage Tips

To keep your Meyer lemon olive oil loaf cake fresh and delightful:

• Store it in an airtight container at room temperature for about 3–4 days.
  
• For longer storage, wrap it tightly in plastic wrap and freeze. It will last up to two months. Thaw overnight in the refrigerator before serving.
  

Nutrition Information

Each slice of this delightful cake is packed with flavor while offering a decent nutritional profile. Approximate per-slice breakdown:

• Calories: 200
  
• Protein: 3g
  
• Carbohydrates: 30g
  
• Dietary Fiber: 1g
  
• Sugars: 15g
  
• Fat: 8g (mostly from olive oil)
  

Serving Suggestions

Pair with Coffee: A slice of this cake alongside your morning coffee makes for a delightful breakfast.
Serve with Berries: Fresh raspberries or strawberries on the side enhance the cake’s flavor and add a burst of color.
Top with Whipped Cream: A dollop of lightly sweetened whipped cream adds a lovely creaminess to each bite.
Dress It Up: Transform your loaf cake into a dessert-worthy treat with a scoop of vanilla ice cream on top.
Garnish with Mint: Fresh mint leaves can add a refreshing twist and visual appeal when serving.

What Other Substitutes Can I Use in Meyer Lemon Olive Oil Loaf Cake?

Olive Oil Alternatives: Replace olive oil with avocado oil for a similar texture and taste.
Gluten-Free Flour: Swap all-purpose flour for a gluten-free blend for those with sensitivities.
Egg Replacement: Use flax eggs or applesauce for a vegan option.
Sweetener Alternatives: Use honey or agave syrup instead of sugar—adjust the quantity accordingly.
Flavored Extracts: Try almond or lemon essence for unique flavor twists.

Conclusion

Baking a Meyer lemon olive oil loaf cake is a joyful journey. It combines the fresh zestiness of Meyer lemons with the luxurious texture of olive oil. This cake stands out, not just for its taste, but also for its versatility. Whether it’s a casual brunch or an elegant dessert for guests, it fits right in. From berry pairings to simply savoring a slice alone, each texture and flavor combines to create a treat that feels special.

After trying this recipe, I can confidently say: it’s worth every minute spent in the kitchen. Now, gather your ingredients, invite some friends or family, and start baking. Trust me, they will all be asking for more!

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