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Healthy Greek yogurt lemon loaf cake, a light and delicious dessert.

Greek Yogurt Lemon Loaf Cake

A deliciously light lemon loaf cake made with Greek yogurt, perfect for breakfast or an afternoon snack. Moist, tender, and bursting with zesty flavor.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Greek
Calories: 190
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup All-purpose flour (Can be substituted with whole wheat flour for a healthier option.)
  • 2 tsp Baking powder (Acts as a leavening agent.)
  • 1 tsp Baking soda (Enhances the rise of the cake.)
  • 1/2 tsp Salt (Balances the flavors.)
Wet Ingredients
  • 1 cup Greek yogurt (plain) (Substitute with regular yogurt if necessary.)
  • 1/2 cup Honey (or maple syrup) (Natural sweetener.)
  • 1/3 cup Coconut oil (melted) or unsalted butter (Adds moisture.)
  • 2 large Eggs (Provide structure.)
  • 1 tbsp Zest of lemon (Provides fresh flavor.)
  • 1/4 cup Fresh lemon juice (Adds tanginess.)
For the Glaze
  • 1 cup Powdered sugar (For glazing.)
  • 1-2 tbsp Additional lemon juice (Enhances glaze brightness.)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easier removal later.
  2. In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk together until well mixed.
  3. In another bowl, whisk together the Greek yogurt, honey, melted coconut oil (or butter), eggs, lemon zest, and lemon juice until smooth and combined.
Mixing
  1. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Glazing
  1. While the cake is baking, prepare the glaze by mixing powdered sugar with 1-2 tablespoons of lemon juice until smooth and pourable.
  2. Once done, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack.
  3. After the cake has cooled completely, drizzle the glaze on top, allowing it to set before slicing.

Notes

For substitutions, consider whole wheat flour for healthier options or coconut oil for a dairy-free version. Store in an airtight container for up to three days at room temperature or a week in the refrigerator.