Moist and Easy Lemon Loaf

🍋 Together with @manitosquecomen we bring you a lemon cake recipe that never fails. If you want an incredibly moist, fluffy, and flavorful cake, you've come to the right place. This cake is not only extra easy to prepare, but it also has a secret ingredient that makes all the difference: Extra Virgin Olive Oil.

Forget the butter this time. I promise you the result is a cake with a perfect crumb, a beautiful golden color, and that also stays fresh and moist for much longer.

Ingredients

We have separated the ingredients into two parts: the cake and the optional glaze that adds the finishing touch.

For the Cake:

• 1 cup (300g) sugar

• 1/4 cup extra virgin olive oil

• 3 eggs

• 2 lemons (we will use both the zest and the juice)

• 1/2 cup milk

• 2 teaspoons vanilla extract

• 1 1/2 cups (210g) all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

For the Glaze (Optional):

• 1 cup powdered sugar

• Juice of 1/2 lemon

• Teaspoon(s) of milk (as needed to reach desired consistency)

Step-by-Step Preparation

1. Prepare the Oven and Pan

Preheat your oven to 180°C. Meanwhile, prepare a pan. You can grease it with butter and flour it, or simply line it with parchment paper for easier unmolding.

2. Mix the Wet Ingredients (Part 1)

In a large bowl, mix the sugar with the extra virgin olive oil. Add the 3 eggs and beat vigorously until the mixture is well incorporated. Finally, add the vanilla extract, stir, and set this bowl aside.

3. Prepare the Dry Ingredients and Zest

In a second bowl, combine all the dry ingredients: flour, baking powder, and baking soda. Also add the zest of 1 large lemon.

4. Activate the Milk and Combine

Using the lemon you just zested, squeeze its juice into the half cup of milk (this way, you make good use of the lemon). You will see the milk "curdle" slightly; this is perfect. Pour this lemon milk into the first bowl (the one with the eggs and sugar) and mix gently.

5. Incorporate Dry and Wet Ingredients

Now, start incorporating the mixture of dry ingredients (from step 3) into the wet mixture (from step 4). Do it in batches (ideally in 3 parts), using folding movements with a spatula. Important: Do not beat or overmix the flour; stop as soon as you no longer see dry flour.

6. Bake

Pour the mixture into the prepared pan. Bake for approximately 40 minutes, or until it is firm to the touch, has risen, and your kitchen is filled with a delicious lemon aroma. You can do the toothpick test: if you insert one into the center, it should come out clean.

7. Cool and Glaze

Let the cake cool before unmolding. If desired, you can prepare the glaze.

8. For the Glaze (Optional)

In a small bowl, mix 1 cup of powdered sugar with the juice of half a lemon. Add milk one teaspoon at a time, stirring, until you get the desired consistency (neither too runny nor too thick). Drizzle over your cake once it is completely cool.

Recipe video: https://www.instagram.com/reel/DQ92-xWkaaj/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==