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Greek Yogurt Lemon Loaf Cake Recipe

Delicious Greek Yogurt Lemon Loaf Cake Recipe You’ll Love

A delightful Greek Yogurt Lemon Loaf Cake recipe that is healthy, low in sugar, and packed with refreshing lemon flavor.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Greek
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 1.5 cups all-purpose flour can substitute with whole wheat
  • 2 teaspoons baking powder ensure it's fresh
  • 0.5 teaspoons salt use kosher or sea salt for best flavor
  • 1 cup Greek yogurt can substitute with low-fat yogurt
  • 0.25 cups freshly squeezed lemon juice use freshly squeezed for best taste
  • 1 tablespoon lemon zest use a microplane for zesting
  • 0.5 cups honey or maple syrup can substitute with agave syrup
  • 2 large eggs use at room temperature

Equipment

  • Loaf pan
  • Mixing Bowls
  • whisk
  • Spatula
  • Oven

Method
 

Baking Instructions
  1. Preheat the oven to 350°F (175°C) and prepare your loaf pan with cooking spray or parchment paper.
  2. In a medium bowl, mix together the flour, baking powder, and salt until well blended.
  3. In a large bowl, combine the Greek yogurt, lemon juice, lemon zest, and honey or maple syrup. Whisk until smooth.
  4. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  8. Slice and serve. Optionally, top with fresh berries or powdered sugar.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 28gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 2IUVitamin C: 5mgCalcium: 6mgIron: 4mg

Notes

This cake can be stored at room temperature for up to 3 days or in the fridge for up to a week. It can also be frozen for up to 3 months.

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