A light and moist cake bursting with flavor! Delicious Meyer lemon cake is combined with a hint of extra virgin olive oil and topped with a light lemon glaze. The combination of flavors creates a unique and delightful taste that will tantalize your taste buds! 




  • ¼ cup powdered sugar
  • ¼ cup Meyer lemon juice


  • 1 cup powdered sugar
  • 3 tbsp. Meyer lemon juice



  1. Preheat oven to 350° F. Grease 9 inch pan with Olive Oil and flour bottom of pan.
  2. In a medium bowl mix together flour, baking powder, and salt. Add lemon zest and mix well.
  3. In a large bowl, combine yogurt, sugar, eggs, and olive oil. Whisk well to combine. Pour dry ingredients into wet ingredients and stir together to combine.
  4. Pour into prepared pan and bake for 30 minutes or until a toothpick comes out clean. Don’t overbake as it will dry out.
  5. Cool cake for 15 minutes and then remove from pan. Prick cake all over with a fork.
  6. Whisk syrup ingredients together and drizzle syrup all over the cake. Syrup will seep into fork holes and moisten cake further.
  7. Allow cake to cool for another 30 minutes or so and then whisk icing ingredients together.
  8. Using a spatula or spoon, cover top of cake with icing. It’s best to refrigerate afterward or let sit so icing may harden.


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