Lemon & Thyme Olive Oil Loaf Recipe

Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with vegetable oil or softened butter, then dust with 1 teaspoon flour, tapping out any excess. Line the bottom with parchment paper for easier removal if desired.

Combine dry ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt until evenly combined.

Prepare citrus and thyme

Zest two lemons to measure about 2 tablespoons zest and squeeze enough juice for 2 tablespoons for the batter (reserve additional juice for the glaze). Finely strip and chop fresh thyme leaves until you have about 2 teaspoons.

Mix wet ingredients

In a large bowl, whisk 3/4 cup extra-virgin olive oil with 3/4 cup granulated sugar until slightly emulsified. Add 2 large eggs, one at a time, whisking until combined. Whisk in 1/2 cup Greek yogurt (or buttermilk), 1 teaspoon vanilla extract, 2 tablespoons fresh lemon juice, and the 2 tablespoons lemon zest until smooth.

Combine wet and dry

Add the dry ingredients to the wet mixture in two additions, folding with a spatula or stirring gently after each addition until just combined. Avoid overmixing — the batter should be smooth but not excessively worked. Fold in 2 teaspoons chopped fresh thyme leaves evenly.

Transfer to pan

Scrape the batter into the prepared loaf pan, smoothing the top with a spatula. If desired, sprinkle a little extra lemon zest or a few thyme leaves on top for presentation.

Bake

Bake in the preheated 350°F (175°C) oven for 45–55 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Check at 40 minutes; if the top browns too quickly, tent loosely with foil for the remaining time.

Cool in pan

Remove the pan from the oven and let the loaf cool in the pan on a wire rack for 10–15 minutes. Run a knife around the edges, then carefully remove the loaf and transfer to the rack to cool completely before glazing (about 1–1.5 hours total cooling will ensure the glaze doesn’t run off).

Make the glaze

When the loaf is cool, whisk together 3/4 cup powdered sugar with 1.5 tablespoons fresh lemon juice and 1/2 teaspoon extra-virgin olive oil (the oil adds sheen and flavor). Adjust thickness: add a little more lemon juice to thin or a pinch more powdered sugar to thicken so the glaze drizzles but holds on the loaf.

Glaze and garnish

Drizzle the glaze evenly over the cooled loaf using a spoon. Scatter a few extra chopped thyme leaves or place small thyme sprigs on top for garnish. Allow the glaze to set about 15–20 minutes before slicing.