Healthy Greek Yogurt Lemon Loaf Cake (Print Version)
Enjoy a light and moist Healthy Greek Yogurt Lemon Loaf Cake. This recipe uses Greek yogurt for a tender crumb and bright lemon flavor, perfect for a wholesome treat.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 65 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegetarian
# Ingredients:
→ Moist Loaf Foundation
01 -
1 1/2 cups all-purpose flour
02 -
3/4 cup granulated sugar
03 -
1 cup plain Greek yogurt (2% or full-fat)
04 -
2 large eggs
05 -
1/2 cup avocado oil
06 -
2 tsp baking powder
07 -
1/2 tsp baking soda
08 -
1/2 tsp sea salt
→ Zesty Lemon Infusion
09 -
Zest of 2 large lemons
10 -
1/4 cup fresh lemon juice
→ Sweet Glaze Drizzle
11 -
1 cup powdered sugar
12 -
2 tbsp fresh lemon juice
13 -
1 tbsp milk (any kind)
→ Aromatic Enhancer
14 -
1 tsp pure vanilla extract
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper, leaving an overhang on the long sides. This ensures your Healthy Greek Yogurt Lemon Loaf Cake Recipe releases easily.
02 -
In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp sea salt. Set aside. This dry mix forms the foundation for your delicious loaf.
03 -
In a large bowl, whisk 3/4 cup granulated sugar, 1 cup plain Greek yogurt, 2 large eggs, 1/2 cup avocado oil, zest of 2 large lemons, 1/4 cup fresh lemon juice, and 1 tsp pure vanilla extract until smooth.
04 -
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Pour the batter evenly into the prepared loaf pan. This is the base for your Healthy Greek Yogurt Lemon Loaf Cake Recipe.
05 -
Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil to prevent over-browning.
06 -
Let the loaf cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely. This step is crucial for the structure of your Healthy Greek Yogurt Lemon Loaf Cake Recipe.
07 -
While the loaf cools, whisk together 1 cup powdered sugar, 2 tbsp fresh lemon juice, and 1 tbsp milk in a small bowl until smooth. Add more milk or powdered sugar if needed to reach desired consistency.
08 -
Once the loaf is completely cool, drizzle the lemon glaze evenly over the top. Allow the glaze to set for a few minutes before slicing and serving. Enjoy your homemade treat!
# Notes:
01 -
Substitution Tip: For a dairy-free option, use a plant-based Greek yogurt alternative and plant-based milk in the glaze. The texture will remain wonderfully moist.
02 -
Storage Advice: Store the cooled and glazed loaf cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
03 -
Serving Suggestion: This lemon loaf is delightful on its own, but also pairs beautifully with fresh berries or a dollop of whipped cream for an extra touch of indulgence.
04 -
Flavor Boost: For an even more intense lemon flavor, add 1/4 teaspoon of lemon extract to the batter along with the vanilla.
# Tools You'll Need:
01 -
Loaf pan (8.5x4.5 inch or 9x5 inch)
02 -
Large mixing bowl
03 -
Whisk
04 -
Rubber spatula
05 -
Measuring cups
06 -
Measuring spoons
07 -
Lemon zester
08 -
Citrus juicer
# Nutrition Facts (Per Serving):
Calories: 386 kcal
Total Fat: 16 g
Total Carbohydrate: 54 g
Protein: 7 g