Ingredients
- For the Cake:
- 1 whole seedless lemon, washed, quartered, seeds removed
- 4 eggs, at room temperature
- 3/4 cup olive oil
- 1 1/4 cup granulated sugar
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon sea salt
- Lemon Glaze:
- 1 cup confectioners’ sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- In a blender, combine lemon, eggs, olive oil, sugar, sour cream, and vanilla. Blend until smooth (do not over-blend).
- Add flour, baking powder, and sea salt to the blender. Pulse a few times just until combined—do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, mix confectioners’ sugar and lemon juice until smooth. Pour glaze over the cooled loaf.
Notes
- Use a seedless lemon with a thin skin for best flavor and texture in the loaf.
- Don’t over-blend or overmix to avoid a dense texture.
- Glaze can be adjusted to taste—add more sugar for a thicker consistency or more juice for a thinner pour.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 34g
- Sodium: 220mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
