This Meyer Lemon Olive Oil Loaf is tangy, fluffy, and super moist! The lovely lemon flavor shines, making it a refreshing treat for any time of day.
Honestly, the olive oil makes it so tender that I could easily eat the whole loaf in one sitting. And I probably have! 🍋😄
I enjoy slicing it up for breakfast or a snack. It’s quick to make, and I love how the lemon gives it a nice zing that wakes up my taste buds!
Key Ingredients & Substitutions
Meyer Lemons: These lemons are sweeter and less acidic than regular lemons, bringing a lovely flavor to the loaf. If you can’t find Meyer lemons, regular lemons will work, but you may want to reduce sugar slightly to balance acidity.
Olive Oil: Extra virgin olive oil adds a rich flavor and moisture. If you’re looking for a milder taste, light olive oil or even a neutral oil like canola can be used instead.
Yogurt: Plain yogurt keeps the loaf moist and adds a bit of tang. If you’re dairy-free, try using a plant-based yogurt or applesauce as an alternative.
Granulated Sugar: While I prefer granulated sugar for sweetness, you could substitute it with coconut sugar or a sugar alternative, but the texture may vary a bit.
How Do I Ensure My Loaf Comes Out Super Moist?
To get that incredibly moist texture, it’s essential not to overmix the batter when combining the wet and dry ingredients. Mix until just combined. This helps keep your loaf fluffy!
- Start with room temperature eggs and yogurt for better mixing.
- Make sure to use Meyer lemon juice and zest, as they improve the moisture and flavor.
- Be attentive while baking. Check for doneness with a toothpick—if it comes out clean, it’s time to take it out!
Super Moist Meyer Lemon Olive Oil Loaf
Ingredients You’ll Need:
For the Loaf:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup extra virgin olive oil
- 1/2 cup plain yogurt (or sour cream)
- Zest of 2 Meyer lemons
- 1/4 cup fresh Meyer lemon juice
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons Meyer lemon juice
How Much Time Will You Need?
This delightful Meyer lemon olive oil loaf requires about 20 minutes to prepare and 50-60 minutes to bake. After that, let it cool for another 10 minutes, plus a little time for adding the glaze. Altogether, it’s about 1.5 hours until you can enjoy your delicious treat!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While the oven is warming up, grease and flour a 9×5-inch loaf pan to prevent the loaf from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps ensure even distribution of the leavening agents. Set this mixture aside for now.
3. Beat the Eggs and Sugar:
In a large mixing bowl, add the eggs and granulated sugar. Use a mixer to beat them together until the mixture becomes light and fluffy, which usually takes about 3-4 minutes.
4. Combine Wet Ingredients:
Slowly pour in the olive oil and yogurt (or sour cream) while continuing to mix until everything is well blended. Next, stir in the fresh Meyer lemon zest, lemon juice, and vanilla extract until combined.
5. Mix Dry Into Wet:
Gradually add the bowl of dry ingredients to the wet ingredients. Use a spatula to gently stir until just combined—be careful not to overmix, as this can make the loaf dense!
6. Bake the Loaf:
Pour the batter into the prepared loaf pan and smooth the top with your spatula. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the loaf cool in the pan for about 10 minutes.
7. Make the Glaze:
While the loaf is cooling, prepare the glaze by whisking together the powdered sugar and Meyer lemon juice in a small bowl until smooth.
8. Glaze and Enjoy:
Once the loaf has cooled completely, drizzle the lemon glaze over the top. Slice, serve, and enjoy your super moist Meyer lemon olive oil loaf! It’s perfect with tea or as a sweet treat any time of day.
Can I Substitute Regular Lemons for Meyer Lemons?
Yes, you can! Regular lemons will work just fine, but they are more acidic and less sweet than Meyer lemons. To balance the flavors, you might want to reduce the amount of sugar slightly or add a pinch of extra vanilla extract to enhance the sweetness.
What Can I Use Instead of Yogurt?
If you don’t have yogurt, sour cream is a great substitute. You can also use buttermilk or a dairy-free yogurt alternative if needed. Just make sure the consistency is similar to prevent altering the texture of the loaf.
How Should I Store Leftovers?
Store any leftover loaf in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can wrap the loaf in plastic wrap and place it in the fridge, where it should last about a week. Simply bring it to room temperature before serving.
Can I Freeze This Loaf?
Absolutely! To freeze, wrap the cooled loaf tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. To thaw, place it in the fridge overnight or leave it at room temperature for a few hours before serving.
