Greek Yogurt Lemon Loaf Cake
A moist and tangy Greek Yogurt Lemon Loaf Cake that’s perfect for breakfast or dessert. This cake combines the creamy texture of Greek yogurt with fresh lemon zest and juice for a bright, refreshing flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
3 large eggs
1 cup plain Greek yogurt
1/2 cup vegetable oil
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/2 cup powdered sugar
1 tablespoon fresh lemon juice (for glaze)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the granulated sugar and eggs together until pale and fluffy, about 3 minutes.
Add the Greek yogurt, vegetable oil, fresh lemon juice, lemon zest, and vanilla extract to the egg mixture. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and 1 tablespoon fresh lemon juice to make a glaze.
Once the cake is completely cool, drizzle the lemon glaze evenly over the top of the loaf.
Allow the glaze to set for 10 minutes before slicing and serving.