Lemon Olive Oil Loaf Cake

Bright, tender, and beautifully zesty, this loaf brings the freshness of real lemons together with the moist richness of Redstone Lemon Olive Oil, no butter needed. The result is a golden, ultra-moist cake with a delicate citrus aroma and flavor in every bite, finished with a simple lemon glaze that’s perfect for breakfast, dessert, or anytime you crave something delightful and light.

Yield: 1 loaf of cake
Prep Time: 15 minutes
Bake Time: 50–60 minutes
Pan: Standard loaf pan (9×5)

Cake Ingredients

• 2 cups all-purpose flour

• 2 cups sugar

• ½ tsp baking soda

• ½ tsp baking powder

• 1 tsp salt

• 3 large eggs

• 1¼ cups milk

• 1½ cups Redstone Lemon Olive Oil

• 3 whole lemons, quartered and deseeded

Lemon Glaze Ingredients

• 1 cup powdered sugar

• 2–3 tbsp fresh lemon juice

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.

2. Add the quartered lemons to a high-speed blender. Blend until completely smooth; no visible peel pieces remain.

3. Add eggs, milk, Redstone Lemon Olive Oil, and sugar to the blender. Blend until fully combined and silky.

4. In a large bowl, whisk together flour, baking soda, baking powder, and salt.

5. Pour the blended lemon mixture into the dry ingredients.

6. Gently mix just until combined—do not overmix.

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

8. Bake for 50–60 minutes, until the top is golden and a toothpick inserted in the center comes out mostly clean.

9. Cool in the pan for 10 minutes, then transfer to a rack to cool completely.

10. Drizzle glaze evenly over the cooled cake, allowing it to flow naturally down the sides.

Watch the Recipe Tutorial Here