Sunshine Lemon Olive Oil Loaf

Sunshine Lemon Olive Oil Loaf

There’s something magical about citrus season… that bright, happy scent of fresh-cut lemons and the soft, sunny glow they bring to your kitchen. When the winter chill creeps in, I love to bake something that feels like a little slice of sunshine — and this Sunshine Lemon Olive Oil Loaf is exactly that.

Made with our Lemon Infused Olive Oil, this loaf is unbelievably moist with a tender crumb and cheerful lemon flavor in every bite. It’s the kind of bake that’s perfect with afternoon tea, wrapped up as a sweet thank-you gift, or sliced and shared at brunch. And trust me — one slice turns into two very fast. 😄

Fresh lemons, pure olive oil, and simple ingredients — sometimes the best treats are the ones that feel home-baked and full of love. 💛

Whether you top it with a dusting of powdered sugar or a tangy lemon drizzle, this loaf brings bright flavor to even the coziest winter days.

So grab your lemons… let’s bake some sunshine! ☀️🍞✨

Shop our Lemon Olive Oil here ➜ https://www.shopevoo.com/

Sunshine Lemon Olive Oil Loaf

Bake sunshine into your day with our Sunshine Lemon Olive Oil Loaf — a soft, tender lemon cake made with premium Lemon Olive Oil for rich moisture and bright citrus flavor. Perfect for brunch, gifting, or a sweet afternoon treat. 🍋✨

Author
The Little Shop of Olive Oils
Prep Time
10 minutes
Cook Time
45-55 minutes
Servings
8-10
Category

Dessert

Cuisine

International

Ingredients

  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • ¾ cup granulated sugar
  • 3 large eggs
  • ½ cup Lemon Olive Oil (The Little Shop of Olive Oils!)
  • ½ cup whole milk (or buttermilk for extra tang)
  • 2 tbsp lemon zest (about 2 lemons)
  • 3 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • ¾ cup powdered sugar (optional)
  • 1 ½–2 tbsp fresh lemon juice (optional)

Directions

  1. Preheat oven to 350°F. Grease and line a loaf pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a separate large bowl, whisk sugar and eggs until light and smooth.
  4. Add Lemon Olive Oil, milk, lemon zest, lemon juice, and vanilla. Whisk until combined.
  5. Gently fold the dry ingredients into the wet just until no streaks remain — don’t over-mix.
  6. Pour batter into the prepared loaf pan and smooth the top.
  7. Bake 45–55 minutes, or until a toothpick inserted comes out clean.
  8. Cool 10 minutes in the pan, then lift out to cool completely on a rack.
  9. For the glaze: whisk ingredients and drizzle over the cooled loaf. (optional)
  10. Slice, serve, and enjoy the sunshine!

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