Description
A bright and tender lemon loaf cake that is simple to make and perfect for breakfast, tea, or a light dessert.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup Greek yogurt
- 1 cup sugar (or a sugar substitute)
- 3 large eggs
- 1/3 cup vegetable oil
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan lightly with butter or nonstick spray. Line the pan with parchment if you like easy removal.
- In a large bowl, whisk together the Greek yogurt, sugar, eggs, vegetable oil, lemon zest, lemon juice, and vanilla until smooth. In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and fold until just combined. Do not overmix; a few small lumps are fine.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50–60 minutes, or about 55 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be lightly golden.
- Let the loaf cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. For extra shine and flavor, brush with a simple syrup made from 1 tablespoon lemon juice mixed with 1 tablespoon sugar while the loaf is warm.
Notes
Measure flour by spooning into the cup and leveling off to prevent dryness. Store at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 305
- Sugar: 26g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 70mg