Olive Oil Lemon Loaf

Murray picked a ton of fresh strawberries from the garden & I knew a lemon loaf would be a delicious accompaniment to those sweet tender strawberries!

I wanted to make a non-dairy lemon loaf so I substituted olive oil for the butter & water for the milk! Turned out great!

The recipe I used, whisk i adapted, was from Chatelaine.com. Classic Lemon Loaf Recipe

I was not sure if the cake would turn out as moist as it does when butter is used but it did! Since I was using water & not milk, I added extra olive oil to replace the fat in the milk

I also wanted to mix this cake quickly by hand …just a bowl & a spoon. Having olive oil as the fat made this super easy since I did not have to cream the butter with the sugar…not that it is difficult to do that, just the olive oil mixed with sugar very easily

A lemon glaze is brushed on while the cake is warm which makes a delicious cake topping.

Here is the recipe  …inspired by Classic Lemon Loaf Recipe…Chatalaine.com

This recipe makes one loaf cake


For the Cake

1 3/4 cup flour

1 tsp baking powder

1/2 tsp salt

2 tsp lemon zest

1/4 cup + 3 tbsp olive oil

1 cup sugar

2 eggs

1 tsp vanilla

2/3 cup water

For the Glaze

1 cup icing sugar

3 tbsp lemon juice


Preheat oven to 350f

Grease a loaf pan

The first thing to do is get the lemon ready… zest the lemon before squeezing it…it is difficult to zest a lemon once it has been squeezed…So, zest the lemon then squeeze it and set the lemon juice aside until you will use it to make the lemon glaze

  1.  Mix the flour, baking powder, salt & lemon zest together & set aside
  2. In a large enough mixing bowl, beat the oil & sugar together until well mixed….I did this by hand but you can use a mixer if you want
  3. Add the eggs & vanilla, mixing well
  4. Add the water…the batter is really thin now but mix it well
  5. Add the flour mixture ..mix until you have a smooth batter
  6. Put the cake batter into the prepared loaf pan
  7. Bake in the pre-heated oven for 50-60 minutes or until the cake is cooked completely so when you use a cake tester, it comes out clean.
  8. While the cake is baking… mix up the glaze…
  9. Sift the icing sugar into a bowl to remove any lumps & add the lemon juice. Mix well & set aside
  10. Remove the cake from the oven. Let it cool very briefly, just long enough to turn the cake out onto a cooling rack  *** put a piece of was paper or some kind of disposable paper under the  cooling rack since the glaze runs off the cake onto the counter…which happened to me..it is easy to clean up though.
  11. While the cake is still warm, brush the glaze on the cake & let the glaze run down the sides of the cake
  12. Let the cake cool before cutting







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Marilyn Dishes

Many people ask me "how did you do that?" "will you show me how?' So I decided to make a blog about what I cook and bake. I am in no way a professional cook, but I love to feed people and try new things as well as making the "old foods" My friends are wonderful cooks, each with their own 'specialty' and i will be having guest cooks here, showcasing their favourite things to cook as well!! I hope you enjoy this blog and maybe decide to make some of these foods yourself! I am always available to answer any questions you might have about anything you see here. Some of my recipes are unique to me but most are not. They are all recipes I have found in a variety of ways, some are old family recipes that date back decades and some are new ones!

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