Скачать или смотреть The BEST Lemony Olive Oil Loaf Cake | Moist, Zesty & Easy One-Bowl Recipe

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Get the recipe here: https://www.dimitrasdishes.com/lemony...

Ingredients

3/4 cup light olive oil
3 large eggs, at room temperature
1/4 cup plain yogurt
1 cup granulated sugar
1 teaspoon pure vanilla extract
Zest of 2 lemons
Juice of 2 lemons
2 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
For the Lemon Glaze:
2 cups confectioner's sugar
Zest of 1 lemon

3 tablespoons fresh lemon juice
Instructions
Preheat the oven to 350°F (180°C). Grease a 9 by 5-inch loaf pan and line it with parchment paper.

In a large mixing bowl, whisk together the olive oil, sugar, eggs, and vanilla until smooth.

Add the yogurt and the lemon juice. (Mix the lemon juice and baking soda in a tall glass first, as it will bubble and rise.) Whisk the wet ingredients until combined.

In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest.

Add the dry ingredients to the wet mixture and whisk until just combined and smooth.

Pour the batter into the prepared loaf pan and smooth the top.


Bake on the center rack for 50 minutes, or until a toothpick inserted in the center comes out clean.

Cool the cake completely in the pan, then remove and place on a serving platter.

In a bowl, whisk together the confectioner's sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled loaf.

Notes
Use mild or light olive oil to avoid bitterness.
This cake freezes well — wrap it tightly and store for up to 2 months.
For a stronger lemon flavor, add a few drops of lemon extract to the batter or glaze.


Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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