A simple lemon cake with a simple glaze is sweet, sweet perfection.

Olive Oil Lemon Cake

But sometimes candied lemons are necessary when you want to feel like a fancy-pants.

Olive Oil Lemon Cake

And honestly, I’m never a fancy-pants, really. But you know those days when you add some some extra oomph to your get-up “just because”? Like wearing eyeshadow when you don’t normally or when you put on that extra accessory because you want to feel sassy?

These candied lemons are the bangle bracelets to my already pretty nice looking outfit.

Olive Oil Lemon Cake

Because the lemons are really just for show. Sure, you can eat them, and many people do! But I don’t like the taste of them…so plain old lemon cake is always a fabulous option too.

Olive Oil Lemon Cake

With glaze…the glaze is not optional.

Olive Oil Lemon Cake

This cake has an olive oil and Greek yogurt base that adds so much moisture!! If this cake had lasted longer than two days it still would have been moist.

It never lasts longer than two days though. We’re animals!!

Olive Oil Lemon Cake

Olive Oil Lemon Cake

Hope you enjoy this bright beauty as much as we did!

Olive Oil Lemon Cake

And don’t worry, it doesn’t taste like olives. xx

Olive Oil Lemon Cake

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: Makes one 8 x 4-inch loaf cake


    Lemon cake:
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 cup plain Greek yogurt
  • 3 large eggs
  • 2 tsp lemon zest
  • 1/2 cup extra virgin olive oil
  • Candied lemons:
  • 1 cup water
  • 1 cup sugar
  • 1 lemon, sliced thinly
  • Glaze:
  • 1 cup powdered sugar
  • 2 tbsp milk


  1. Preheat oven to 350 degrees F. Grease and flour an 8 x 5-inch loaf pan*. Set aside.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. In another medium bowl, whisk together the sugars, yogurt, eggs and lemon zest. Slowly mix the dry ingredients into the wet ingredients with a rubber spatula. Fold the olive oil into the batter, making sure it’s completely incorporated.
  3. Pour the batter into the prepared pan and bake for about 50 minutes, or until a toothpick placed in the center of the loaf comes out clean.
  4. Meanwhile, for the candied lemons, cut the ends off the lemon and then slice it into six slices. Bring a skillet filled with water to a simmer. When the water is rapidly simmering, add the lemon slices and allow to cook for 1 minute. Carefully remove the slices with a pair of tongs (or a fork) and transfer to a dry, clean towel to drain. Discard the water.
  5. To the same saucepan you just used, add 1 cup of water and 1 cup of sugar. Bring mixture to a rapid simmer and once the sugar has dissolved, add the lemon slices in one layer (none of the lemon slices should be overlapping). Simmer the lemon slices for about 45 minutes to 1 hour. You’ll notice the water in the mixture will reduce and the lemons will become translucent. Remove the lemons from the mixture and transfer to a parchment-lined baking sheet.
  6. To make the glaze, whisk the powdered sugar with two tablespoons of milk until smooth.
  7. When the cake has baked, transfer it to a wire rack to cool in the pan, and then transfer the whole cake to cool completely on the wire rack.
  8. Pour the glaze over the entire cake and garnish with candied lemons.
  9. Slice and enjoy.


Recipe adapted from A Cozy Kitchen

*You can also use a 9 x 5-inch loaf pan. It will just yield a thinner cake, so adjust baking time accordingly.


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28 Responses to Olive Oil Lemon Cake

  1. Absolutely gorgeous! Love olive oil cakes and your candied lemons 🙂

  2. Sues says:

    Gorgeous, gorgeous cake!! Would be perfect with my morning coffee 🙂

  3. So pretty! Love how you dressed it up.

  4. Yum! Candied citrus is definitely a plus in my book! I would love to have a slice of this right now!

  5. What a gorgeous cake!!! Those candied lemons…swoon.

  6. Judi says:

    GORGEOUS. Like a slice of sunshine.

  7. Trisha says:

    It definitely looks like perfection!

  8. What a gorgeous creation….”Fancy Pants” indeed;)
    I cannot get over the beauty of the icing in that first shot. Yum!

  9. Oh my Katrina – that cake is awesome, but lemon glaze? I could drink it!
    And I think I feel like a fancy pants today like you mention, so I’ll take the candied lemons on top! 🙂

  10. Lovely pics. I think of all the cakes I make lemon cake will probably always be my favorite this one looks super delicious.

  11. Josie says:

    I LOVE olive oil cakes! I made a grapefruit one last year, but this lemon one is totally calling my name. Love the sassy lemons on top too!

  12. Monica says:

    Durable cakes that stay moist is what I’m after all the time. Lovely cake and those candied lemons do add a beautiful touch (the bangle bracelet analogy is spot on)! This cake is such a nice contrast to these cold winter days.

  13. Really beautiful photos as others have noted! I love your comment about how the glaze is not optional…those hints are always helpful with baking!

  14. Beautiful cake, the candied lemons are the perfect finishing touch!

  15. Yeah I’m gonna be making this soon. And those lemons looks even better than bangles!

  16. That cake looks amazing – especially the glaze. Definitely not optional! The candied lemons make it look SO fancy – love it!

  17. Oo Greek yogurt, olive oil AND candied lemons? You busted out the seriously fancy pants.

  18. Well, this is just GORGEOUS. I love the combination of olive oil, cakes and citrus. Love how the glaze looks!

  19. The candied lemons on top look stunning! Thank you so much for including how to make them as well 🙂
    My grandmother’s recipe for lemon drizzle cake was always a favourite (but then again maybe I am a little biased :P), but…. I am tempted to try and make this now, it sounds and looks heavenly! Oil always makes the cake so soft and delicious, and it doesn’t go dry as fast either, result!

    I hope the week has treated you well so far Katrina 🙂 xx

  20. Joanne says:

    I probably wouldn’t eat the candied lemons either…but I will definitely bat my eyelashes at them! This is gorgeous.

  21. I am loving that citrus is adorning everything right now. It adds such a lovely flavor and color to baked goods. I was trying to think of what to make for my book club today, and this lovely cake looks like just the ticket. Thank you!

  22. Kathleen R. says:

    I’ve never baked with olive oil, this sounds like a great recipe to try out! Yum!

  23. The texture of this cake looks so gorgeous – I can see how moist it is in your beautiful photos. I’m loving the large amount of greek yogurt in the recipe, I can only imagine the wonderful tang that it brings to compliment the lemons.
    I’ve always been curious about candied citrus. Yours are beautiful!

  24. Karen says:

    The dark, roasted lemons look beautiful on the cake..which happens to be my favorite kind, simple, tangy and perfect for tea!

  25. How citrusy and delicious! The candied orange slides look super glamorous!

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