Lemon-Olive Oil Loaf Recipe

Name: Lemon-Olive Oil Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-2/3 cup Whole Wheat White Flour; 1 teaspoon Baking Powder; 1/2 teaspoons Salt; 1/2 cups Olive Oil; 1-1/2 cup Sugar, Divided; 2 whole Eggs; 2 teaspoons Packed Lemon Peel; 1 teaspoon Vanilla Extract; 1/2 cups Milk; 1/4 cups Lemon Juice

Servings: persons

1-2/3 cup Whole Wheat White Flour
1 teaspoon Baking Powder
1/2 teaspoons Salt
1/2 cups Olive Oil
1-1/2 cup Sugar, Divided
2 whole Eggs
2 teaspoons Packed Lemon Peel
1 teaspoon Vanilla Extract
1/2 cups Milk
1/4 cups Lemon Juice

1
Grate 1 or 2 lemons to get the 2 (packed) teaspoons of peel and then squeeze the juice. Set both aside.
2
Preheat the oven to 350 F. Grease a standard loaf pan (approximately 4.5X8.5).
3
Stir together flour, baking powder and salt. Set aside.
4
Beat together olive oil and one cup of sugar until sugar melts and gets fluffy. Beat in eggs one at a time and then add grated lemon peel followed by vanilla extract.
5
Mix in the flour mixture alternately with milk. Pour batter into the loaf pan and bake until a toothpick inserted in the center comes out clean. This takes approximately an hour depending on your oven.
6
In the meantime, make the glaze. Combine the remaining 1/2 cup sugar and lemon juice in a small pan and keep stirring over low heat until the sugar melts.
7
Take the bread out of the oven and when it is warm, poke a few holes in the top of it. Keep drizzling on the glaze with a spoon until all of it is absorbed. I thought I ended up with way too much glaze for the bread and had to throw away a little.
8
Remove the loaf from pan, slice and store in the refrigerator to make it last longer.

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1-2/3 cup Whole Wheat White Flour, 1 teaspoon Baking Powder, 1/2 teaspoons Salt, 1/2 cups Olive Oil, and more.

Yes, Lemon-Olive Oil Loaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon-Olive Oil Loaf

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