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This loaf is tender, fragrant, lightly sweet, and beautifully moist thanks to good olive oil. It’s simple, elegant, and feels a bit “European café” without requiring anything fancy.

Perfect for:

• Morning tea with actual plates
• A light dessert after dinner
• “I want cake but not a sugar bomb” moments
• Solo bakers who appreciate grown-up flavours

And yes — scaled perfectly for a small loaf tin or muffins.

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🍂 Why This Works Beautifully in Autumn

Autumn in Australia gives us peak citrus season — lemons, oranges, mandarins. And citrus + olive oil is a classic combination that feels both fresh and comforting.

For solo eaters, this cake:

• Uses pantry staples
• Doesn’t rely on butter (hello, cheaper option)
• Stays moist for days
• Freezes beautifully in slices
• Feels special without being complicated

It’s the kind of bake that quietly impresses.

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🛒 Ingredients (1 Small Loaf – 4–6 Slices)

Pan size: Small loaf tin (approx. 20cm x 10cm) or 5–6 muffins

Dry Ingredients

• 1 cup plain flour
• 1 tsp baking powder
• ¼ tsp salt

Wet Ingredients

• ¼ cup olive oil (use a mild one)
• ¼ cup caster sugar
• 1 egg
• Zest of 1 lemon (or orange)
• 2 tbsp fresh lemon or orange juice
• ¼ cup Greek yoghurt (or natural yoghurt)
• 1 tsp vanilla extract

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👩‍🍳 Method

1️⃣ Preheat & Prep

Preheat oven to 170°C (fan 160°C).
Line or lightly grease your small loaf tin.

2️⃣ Mix Wet Ingredients

In a bowl:

• Whisk olive oil and sugar until combined
• Add egg and whisk until slightly thickened
• Stir in zest, juice, yoghurt, and vanilla

It should smell like a Mediterranean holiday at this point.

3️⃣ Add Dry Ingredients

In a separate bowl, whisk flour, baking powder, and salt.

Fold dry ingredients gently into wet mixture.
Do not overmix — we want tender, not tough.

4️⃣ Bake

Pour into tin and smooth the top.

• Loaf: 35–40 minutes
• Muffins: 18–22 minutes

Bake until golden and a skewer comes out clean.

Cool 10 minutes in tin before transferring to rack.

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✨ Optional Citrus Drizzle (Highly Recommended)

This is where it goes from “nice loaf” to “bakery window energy.”

Drizzle Ingredients:

• ¼ cup icing sugar
• 1–2 tsp lemon or orange juice

Mix until smooth and drizzle over cooled cake.

Or for a lighter option:
Brush warm cake with 1 tbsp citrus juice mixed with 1 tsp honey.

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🥗 Nutritional Highlights (Per Slice – Approximate)

• Healthy monounsaturated fats from olive oil
• Vitamin C from citrus
• Moderate sugar compared to café-style slices
• Balanced carbs + fat for sustained energy

It’s indulgent — but sensible.

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🧊 Storage & Freezer Tips

• Room temp: 3–4 days airtight
• Fridge: Up to 1 week
• Freezer: Slice and wrap individually up to 3 months

Reheat:

• Microwave 15–20 seconds
• Or enjoy at room temperature

If freezing, drizzle after reheating for best texture.

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💡 Plan4One Smart Baking Tips

• No yoghurt? Use milk + 1 tsp lemon juice instead.
• Want extra texture? Add 1 tbsp poppy seeds.
• Prefer orange? Swap zest and juice entirely.
• Like it less sweet? Reduce sugar slightly — olive oil keeps it moist.

This recipe is very forgiving. We like that in a loaf.

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☕ Perfect Pairings

• Flat white
• Earl Grey tea
• Afternoon espresso
• Or eaten quietly at the kitchen bench pretending you’re in a small Italian café

We’re allowed small delusions. It’s self-care.

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🍁 Why This Works for Plan4One Readers

You don’t always want heavy baking in autumn.
Sometimes you want light, fragrant, sliceable cake that lasts several days and doesn’t overwhelm your week.

This loaf:
✔ Uses simple ingredients
✔ Scales perfectly for one or two people
✔ Feels a bit sophisticated
✔ Stores well
✔ Freezes well

It’s calm, grown-up baking for solo kitchens.

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If you make this Citrus & Olive Oil Loaf, tell me — lemon or orange? Did you drizzle it or keep it simple?

Share it with a fellow solo baker, or subscribe to Plan4One so you don’t miss the next bake in our Cosy Autumn series.