Lemon Olive Oil Loaf Cake

This cake is rich, dense, and full of lemony flavor. The syrup soaks into the warm cake after it comes out of the oven. Don’t skip this step as it adds flavor and moisture. The icing is literally the icing on the cake.

Cake

3⁄4 c granulated sugar
Zest from 2 lemons
1 1⁄4 c all-purpose flour
1 t baking powder
1⁄2 t baking soda
1⁄4 kosher salt
1⁄4 c extra-virgin olive oil
3 eggs
1⁄2 c heavy cream
1 t vanilla

Lemon Syrup

3 T granulated sugar
3 T water
1⁄4 c lemon juice

Icing

1 c sifted confectioners’ sugar
2-3 T lemon juice
1⁄4 t vanilla

Preheat oven to 350 degrees. Butter a 9x5 loaf pan and line with parchment, leaving a 2-inch overhang on long sides. Set aside.

Combine sugar and zest in a large bowl. Use your hands to rub zest into sugar to release oils.

Combine flour, baking powder, baking soda, and salt in a small bowl. Set aside.

Use a hand mixer or stand mixer to beat heavy cream into the sugar mixture. Add eggs one at a time and beat until combined. Add vanilla and beat in. Add dry ingredients and mix only until combined. Slowly stream in olive oil and mix on medium speed for 1 minute to combine.

Scoop the batter into the prepared pan and smooth the top. Bake for about 50 minutes until a skewer inserted into the middle comes out clean.

Prepare the lemon syrup by heating all ingredients in a small saucepan. Bring to a boil, then lower heat to a simmer and cook until it becomes syrupy, about 8 minutes. Let cool.

Remove cake from the oven and let it cool for 5 minutes. Poke holes in the cake using a skewer and brush on all of the lemon syrup. Allow the cake to cool completely.

Make the icing by combining the lemon juice, vanilla, and confectioners’ sugar and whisking until smooth. Remove the cake from the pan by lifting the parchment overhang. Drizzle icing on cooled cake.