The Zingy Meyer Lemon Olive Oil Loaf Recipe for Bakers

Baking a delightful meyer lemon olive oil loaf brings unexpected zest to your kitchen adventure.

Citrusy aromas will dance through your home as you mix simple ingredients.

Soft, moist textures emerge from this Mediterranean-inspired treat that feels both elegant and comforting.

Bright yellow lemons add a vibrant punch of flavor to every slice.

Delicate crumb and subtle olive oil undertones create a sophisticated dessert experience.

Subtle yet complex, this loaf promises to surprise and delight your taste buds.

Whip up this easy recipe and savor each delectable moment.

Why Meyer Lemon Olive Oil Loaf Is So Moist And Bright

• Bake with Minimal Effort: This Meyer lemon olive oil loaf requires simple ingredients and straightforward mixing technique, making it accessible for bakers of all skill levels.
• Create Crowd-Pleasing Dessert: Packed with bright citrus flavor and incredibly moist texture, this loaf appeals to both kids and adults, perfect for family gatherings or casual get-togethers.
• Enjoy Versatile Serving Options: Serve as a delightful breakfast companion, afternoon snack, or elegant dessert that pairs wonderfully with coffee, tea, or a light afternoon refreshment.
• Customize with Ease: Experiment by adding optional ingredients like poppy seeds, blueberries, or switching Meyer lemons for other citrus fruits to personalize the recipe to your taste preferences.

What You’ll Need For Lemon Olive Oil Loaf

• Flour: A key component that provides structure to the loaf.
• Eggs: Essential for binding and adding richness to the recipe.
• Sugar: Adds sweetness and helps create a tender texture.
• Olive Oil: Provides moisture and a subtle, smooth flavor to the loaf.

• Baking Powder, Baking Soda: Helps the loaf rise and become light and fluffy.
• Salt: Enhances the overall flavor of the recipe.

• Meyer Lemon Zest, Meyer Lemon Juice: Brings bright, citrusy notes to the loaf.
• Vanilla Extract: Adds depth and complexity to the flavor profile.
• Yogurt (or Sour Cream): Contributes to the loaf's moisture and tenderness.

• Powdered Sugar, Meyer Lemon Juice: Creates a sweet and tangy topping for the loaf.

How To Bake Meyer Lemon Olive Oil Loaf

Step 1: Preheat the Oven and Prepare Pan

Turn the oven to 350°F. Grab a 9×5-inch loaf pan and coat it generously with cooking spray or butter, then dust with flour to prevent sticking.

• Cooking spray or butter
• Flour for dusting

Step 2: Blend Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Step 3: Whip Eggs and Sugar

In a large mixing bowl, beat eggs and sugar with an electric mixer until the mixture becomes light, airy, and almost doubles in volume. This should take around 3-4 minutes.

• Eggs
• Granulated sugar

Step 4: Create Wet Mixture

Slowly stream in olive oil and yogurt while continuing to mix. Add Meyer lemon zest, lemon juice, and vanilla extract. Blend until everything looks smooth and well incorporated.

• Olive oil
• Yogurt
• Meyer lemon zest
• Lemon juice
• Vanilla extract

Step 5: Combine Wet and Dry Ingredients

Gently fold the dry ingredient mixture into the wet ingredients. Use a spatula and mix just until combined—avoid overmixing to keep the loaf tender.

Step 6: Bake the Loaf

Pour batter into the prepared pan and smooth the top. Slide into the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick—it should come out clean. Let the loaf rest in the pan for 10 minutes after baking.

Step 7: Craft the Lemon Glaze

Whisk powdered sugar and fresh lemon juice in a small bowl until you have a silky, smooth glaze.

• Powdered sugar
• Lemon juice

Step 8: Finish and Serve

Once the loaf has completely cooled, drizzle the glaze over the top. Slice and serve this delightful treat that’s bursting with citrusy goodness!

Tips To Make Your Lemon Loaf Shine

• Select Ripe Meyer Lemons: Choose fragrant, bright yellow, and slightly soft Meyer lemons for maximum flavor and juice intensity.
• Control Mixing Technique: Gently fold dry ingredients into wet ingredients to maintain a light, tender crumb and prevent tough texture.
• Optimize Olive Oil Quality: Use high-quality extra virgin olive oil for richer taste and smoother consistency in the loaf.
• Adjust Glaze Consistency: Add powdered sugar or lemon juice gradually to create the perfect drizzling texture that clings beautifully to the cake.
• Prevent Overbaking: Check the loaf early and use a toothpick test to ensure a moist, soft interior without drying out the edges.

Flavor Options For Olive Oil Lemon Loaf

• Gluten-Free Lemon Olive Oil Cake: Replace all-purpose flour with a gluten-free flour blend, ensuring a tender crumb for those with wheat sensitivities.
• Vegan Citrus Olive Oil Bread: Swap eggs with flax eggs, use coconut yogurt, and choose plant-based alternatives to create a compassionate version of the classic recipe.
• Low-Sugar Lemon Loaf: Substitute granulated sugar with monk fruit sweetener or stevia, reducing overall sugar content while maintaining delicious flavor profile.
• Almond Flour Mediterranean Version: Incorporate almond flour alongside traditional flour for a nutty undertone and added protein, creating a rich and moist Mediterranean-inspired treat.

What Tastes Great With Meyer Lemon Loaf

• Brew Complementary Tea: Select delicate white or chamomile tea to softly complement the loaf's bright citrus notes without overwhelming its subtle olive oil richness.
• Create Creamy Companion: Serve alongside lavender-infused whipped cream or mascarpone cheese, which will add luxurious smoothness and enhance the loaf's delicate lemon undertones.
• Match Refreshing Beverage: Pair with chilled prosecco or light sparkling wine, allowing the effervescence to cut through the loaf's richness while amplifying its zesty citrus profile.

Store Meyer Lemon Loaf Without Drying Out

• Store the cooled loaf in an airtight container or tightly wrapped with plastic wrap in the refrigerator for up to 5 days, keeping its moisture and flavor intact.
• Wrap the unglazed loaf completely in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months, ensuring no air can penetrate the wrapping.
• Remove the loaf from the freezer and let it defrost at room temperature for 2-3 hours. Avoid microwaving to maintain its original texture.
• Warm individual slices in a toaster oven at 300°F for 3-5 minutes or warm briefly in a regular oven to restore the loaf's fresh-baked softness and enhance its lemony aroma.

FAQs For Meyer Lemon Olive Oil Loaf

• What makes Meyer lemons different from regular lemons?

Meyer lemons are a cross between regular lemons and mandarin oranges, offering a sweeter, less acidic flavor with a subtle orange undertone. They have a thinner skin and are more fragrant compared to traditional lemons.

• Can I substitute regular olive oil with extra virgin olive oil?

Yes, you can use extra virgin olive oil, but it will impart a stronger, more pronounced flavor to the loaf. Regular olive oil provides a milder taste that allows the Meyer lemon to shine through more prominently.

• Is this recipe suitable for people with dietary restrictions?

The recipe contains eggs, flour, and dairy, so it’s not naturally gluten-free or vegan. However, you can explore alternative ingredients like gluten-free flour or plant-based yogurt to adapt the recipe to specific dietary needs.

Meyer Lemon Olive Oil Loaf Recipe

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4.6 from 34 reviews

• Total Time: 75 minutes
• Yield: 8 1x

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Description

Zesty Meyer lemon olive oil loaf brings Mediterranean sunshine to your kitchen, blending citrusy brightness with rich, silky texture. Bakers seeking a sophisticated yet simple dessert will savor this elegant cake’s delicate crumb and bright, balanced flavors.

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Ingredients

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Main Ingredients:

• 1 1/2 cups all-purpose flour
• 3 large eggs
• 1 cup granulated sugar
• 1/2 cup extra virgin olive oil
• 1/2 cup plain yogurt
• 1/4 cup fresh Meyer lemon juice
• Zest of 2 Meyer lemons

Leavening and Seasoning Ingredients:

• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Glaze Ingredients:

• 1 cup powdered sugar
• 2–3 tablespoons Meyer lemon juice

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Instructions

1. Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing and flouring its interior to prevent sticking.
2. Combine flour, baking powder, baking soda, and salt in a medium bowl, whisking thoroughly to distribute leavening agents evenly.
3. Using an electric mixer, beat eggs and granulated sugar in a large mixing bowl until the mixture becomes light and airy, approximately 3-4 minutes.
4. Incorporate olive oil, yogurt, Meyer lemon zest, lemon juice, and vanilla extract into the egg mixture, blending until smooth and well integrated.
5. Gently fold the dry ingredient mixture into the wet ingredients, stirring with a spatula until just combined to maintain the loaf’s delicate texture.
6. Transfer the batter into the prepared loaf pan, smoothing the surface evenly with a spatula for consistent baking.
7. Bake in the preheated oven for 50-60 minutes, checking doneness by inserting a toothpick into the center—it should come out clean when the loaf is fully baked.
8. Allow the loaf to cool in the pan for 10 minutes, then remove and let it cool completely on a wire rack.
9. Prepare the glaze by whisking powdered sugar and Meyer lemon juice until achieving a smooth, pourable consistency.
10. Once the loaf has cooled, drizzle the lemon glaze over the top, allowing it to cascade down the sides for an elegant finish.

Notes

• Always use room temperature eggs for better batter consistency and smoother mixing.
• Ensure Meyer lemons are ripe and fragrant to maximize the unique citrus flavor profile.
• Replace regular flour with gluten-free flour blend for celiac or gluten-sensitive individuals, adding 1/2 teaspoon xanthan gum for structure.
• Swap olive oil with coconut oil for a slightly different flavor and vegan-friendly option, maintaining moisture and richness.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 8
• Calories: 295
• Sugar: 28 g
• Sodium: 155 mg
• Fat: 13 g
• Saturated Fat: 2 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 41 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 70 mg