Go Back
Meyer Lemon Olive Oil Loaf Cake

Meyer Lemon Olive Oil Loaf Cake - Treat Indulgently

I remember the first time I took a bite of Meyer lemon olive oil loaf cake. It was moist, zesty, and had a depth of flavor that surprised me. As I savored that first slice, I knew I had to try making it myself. This cake is surprisingly easy to whip up in your own kitchen. 
It’s a combination of simplicity and elegance that can elevate any occasion. Whether you're looking for a sweet treat to brighten your afternoon tea or an impressive dessert for a family gathering, this loaf cake delivers.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 1
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Cake Batter:
  • 1/2 cup / 120 g rich heavy cream
  • 1 3/4 cups / 210 g unbleached all-purpose flour
  • 1/2 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
  • 1/2 cup / 112 g high-quality extra virgin olive oil
  • 1/2 teaspoon vanilla extract
Lemon Syrup:
  • 2 teaspoons extra virgin olive oil
  • 1/4 cup fresh Meyer lemon juice – from 2–3 lemons
  • 1/2 cup / 100 g white granulated sugar
  • 1/4 teaspoon lemon zest
  • Pinch of fine sea salt
Citrus Glaze (optional):
  • 4–5 teaspoons fresh Meyer lemon juice – from 1 lemon
  • 7/8 cup / 100 g sifted powdered sugar
  • Optional: add a pinch of finely grated ginger for a subtle warm kick

Method
 

Step 1: Preheat Your Oven
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. Gently fold in the extra virgin olive oil. You want to ensure it’s evenly distributed without overworking the batter.
Step 7: Bake
  1. 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
  1. 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)
  1. 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
  1. 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.