Lemon Yogurt Loaf Cake
Plain yogurt keeps this lemon loaf cake moist and tender while fresh lemon zest and juice give it a clean, tangy flavor throughout. It bakes in a standard loaf pan in about 50 minutes and works well as an afternoon snack or a simple dessert. A thin lemon glaze on top is optional but adds extra brightness.
Equipment
- loaf pan
- Mixing Bowls
- Whisk
- Zester
- Measuring cups and spoons
Ingredients
For the Main:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup plain full-fat yogurt preferably Greek yogurt for creaminess
- 1 cup sugar
- 3 large eggs preferably organic
- 1 tablespoon lemon zest zest from 2 lemons
- ½ cup vegetable oil
For the Lemon Syrup:
- ⅓ cup fresh lemon juice freshly squeezed
- ⅓ cup sugar
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with parchment paper.
- In a mixing bowl, combine the flour, baking powder, and salt. Whisk to mix evenly.
- In another bowl, whisk together the yogurt, sugar, eggs, and lemon zest until well combined and smooth.
- Slowly fold the dry ingredients into the wet mixture, stirring gently until just incorporated.
- Add the vegetable oil into the batter, folding it in until fully combined and the batter is smooth and glossy.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the lemon syrup by heating the lemon juice and sugar in a small saucepan over low heat until the sugar is dissolved completely. Set aside to cool.
- Once the cake is done, let it cool in the pan for 10 minutes, then turn it out onto a wire rack.
- While the cake is still warm, pour the lemon syrup over the cake, allowing it to soak in. Let the cake cool completely before serving.
Notes
- For a twist, add 1 teaspoon of vanilla extract to the wet ingredients for additional flavor depth.
- If you prefer a lighter, less sweet cake, reduce the sugar in the cake or omit the syrup.
- For a dairy-free version, substitute the yogurt with a plant-based alternative like almond yogurt.
Nutrition
Calories: 379kcalCarbohydrates: 53gProtein: 7gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 71mgSodium: 288mgPotassium: 99mgFiber: 1gSugar: 35gVitamin A: 103IUVitamin C: 5mgCalcium: 103mgIron: 2mg
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