Healthy Greek Yogurt Lemon Loaf Cake (Print Version)
Healthy Greek Yogurt Lemon Loaf Cake offers a moist, tangy, and light dessert. Made with Greek yogurt, it's a delightful treat for any occasion.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 70 minutes
Servings: 10 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegetarian
# Ingredients:
→ The Golden Loaf Foundation
01 -
1 1/2 cups all-purpose flour
02 -
3/4 cup granulated sugar
03 -
2 teaspoons baking powder
04 -
1/2 teaspoon baking soda
05 -
1/2 teaspoon sea salt
06 -
1 cup 2% plain Greek yogurt
07 -
1/2 cup extra virgin olive oil
08 -
2 large eggs
09 -
2 tablespoons fresh lemon zest (from 2-3 lemons)
10 -
1 teaspoon pure vanilla extract
→ Bright Lemon Drizzle
11 -
1 1/2 cups powdered sugar
12 -
3 tablespoons fresh lemon juice
13 -
1 tablespoon 2% milk
→ Mediterranean Garnish
14 -
1/4 cup chopped pistachios
15 -
1 tablespoon chopped fresh mint leaves
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x5-inch loaf pan, or line it with parchment paper, leaving an overhang on the sides. This initial step is crucial for a perfectly baked Healthy Greek Yogurt Lemon Loaf Cake Recipe.
02 -
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon sea salt until all the dry ingredients are thoroughly combined.
03 -
In a separate medium bowl, whisk together 1 cup 2% plain Greek yogurt, 1/2 cup extra virgin olive oil, 2 large eggs, 2 tablespoons fresh lemon zest, and 1 teaspoon pure vanilla extract until the mixture is smooth and well incorporated.
04 -
Pour the wet ingredient mixture into the bowl with the dry ingredients. Using a spatula, gently fold until just combined. Be careful not to overmix, as this can lead to a tough texture in your Healthy Greek Yogurt Lemon Loaf Cake Recipe.
05 -
Transfer the batter evenly into your prepared loaf pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.
06 -
While the loaf cools completely, prepare the drizzle. In a small bowl, whisk together 1 1/2 cups powdered sugar, 3 tablespoons fresh lemon juice, and 1 tablespoon 2% milk until smooth and pourable. This bright drizzle elevates the Healthy Greek Yogurt Lemon Loaf Cake Recipe.
07 -
Once the loaf is completely cool, pour the prepared lemon drizzle evenly over the top. Garnish with 1/4 cup chopped pistachios and 1 tablespoon chopped fresh mint leaves before slicing and serving.
# Notes:
01 -
Store leftover loaf cake tightly covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
02 -
For a dairy-free option, use a plain unsweetened dairy-free Greek-style yogurt and a plant-based milk for the drizzle.
03 -
This loaf is delightful with a cup of tea or coffee, or as a light dessert after a meal.
04 -
For an extra lemony punch, brush the warm loaf with a simple syrup (equal parts lemon juice and sugar, heated until dissolved) before applying the glaze.
# Tools You'll Need:
01 -
9x5 inch loaf pan
02 -
large mixing bowl
03 -
medium mixing bowl
04 -
whisk
05 -
rubber spatula
06 -
measuring cups
07 -
measuring spoons
08 -
lemon zester
09 -
wire rack
# Nutrition Facts (Per Serving):
Calories: 355 kcal
Total Fat: 15 g
Total Carbohydrate: 50 g
Protein: 6 g