Healthy Greek Yogurt Lemon Loaf Cake
A bright, tender loaf that combines seasonal comfort with light, tangy flavors, perfect for cozy brunches or weekend breakfasts.
Ingredients
Main ingredients
- 1.5 cups all-purpose flour (or 1:1 gluten-free flour)
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp fine salt
- 2 large eggs, room temperature
- 1 cup plain Greek yogurt
- 0.67 cup granulated sugar
- 0.25 cup olive oil or light-flavored oil
- 2 tbsp lemon zest (from 2–3 lemons)
- 0.25 cup fresh lemon juice
- 1 tsp vanilla extract
For the glaze (optional)
- 1 cup powdered sugar
- 2-3 tbsp lemon juice
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk eggs and sugar until slightly frothy, then whisk in Greek yogurt, oil, lemon zest, lemon juice, and vanilla until smooth.
- Fold the dry ingredients into the wet mixture until just combined—avoid overmixing to keep the loaf tender.
Baking
- Pour the batter into the prepared pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack.
- If using glaze, whisk powdered sugar with lemon juice until pourable and drizzle over the cooled loaf.
Notes
Tips for a perfect loaf include using room temperature eggs, avoiding overmixing, zesting before juicing, and checking for doneness early. Variations include using gluten-free flour, adding a streusel topping, or a fruit swirl.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 28gProtein: 4gFat: 6gSaturated Fat: 1gSodium: 150mgFiber: 1gSugar: 10g
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