Easy Lemon Yogurt Loaf Cake
Ingredients
- 1½ cups
How to measure
- ¾ cup
How to measure
- 2 teaspoons
How to measure
- ¼ teaspoon
How to measure
- 1 cup
How to measure
- ⅓ cup
How to measure
- 3
How to measure
- 2 teaspoons
from 2 medium lemons
How to measure
- ¼ cup
about 1 medium lemon
How to measure
- 1 teaspoon
How to measure
Ingredient quantities adjust from the original 4 servings. Instructions and cooking times stay unchanged.
Measurement guide
tbsp = tablespoon · tsp = teaspoon. Use measuring spoons, not table cutlery. Metric equivalents are estimates. ¾ = three quarters; ½ = one half; ¼ = one quarter.
Directions
Preheat oven and prepare pan
Preheat your oven to 350°F (175°C). Grease an 8 x 4-inch loaf pan with butter or nonstick spray and lightly flour it to prevent sticking.
Mix dry ingredients
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well blended.
Combine wet ingredients
In another large bowl, whisk the Greek yogurt, vegetable oil, eggs, lemon zest, fresh lemon juice, and vanilla extract until smooth and well combined.
Combine wet and dry mixtures
Add the dry ingredients into the wet ingredients. Stir with a spatula gently until just combined. Do not overmix; some small lumps are fine.
Bake the loaf cake
Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake
Remove the cake from the oven and place the pan on a wire rack. Let it cool in the pan for 15 minutes, then remove the cake from the pan and cool completely on the rack before slicing.
This easy lemon yogurt loaf cake combines fresh lemon flavor with the creamy tang of yogurt for a moist, tender crumb.
It's a simple recipe that uses basic ingredients found in most kitchens, making it ideal for beginner bakers.
Perfect as a sweet dessert or a delightful snack with tea or coffee.
Equipment
- loaf pan (8 x 4 inches)
- mixing bowls
- whisk
- measuring cups and spoons
- grater
- spatula
Metric measurements
For the original 4 servings. This reference table stays fixed when you change the portions above.
| Ingredient | US amount | Metric equivalent |
|---|---|---|
| all-purpose flour | 1½ cups | 180 grams |
| granulated sugar | ¾ cup | 150 grams |
| baking powder | 2 teaspoons | 8 grams |
| salt | ¼ teaspoon | 1 gram |
| plain Greek yogurt | 1 cup | 245 grams |
| vegetable oil | ⅓ cup | 80 milliliters |
| large eggs | 3 | 3 large |
| lemon zestfrom 2 medium lemons | 2 teaspoons | 4 grams |
| fresh lemon juiceabout 1 medium lemon | ¼ cup | 60 milliliters |
| vanilla extract | 1 teaspoon | 5 milliliters |
Cooking tips
- For extra lemon flavor, you can add a simple lemon glaze by mixing powdered sugar with a little fresh lemon juice and drizzle it over the cooled cake.
- Use room temperature eggs and yogurt for a better batter consistency.
- Do not overmix the batter to keep the cake tender and moist.
Substitutions
- Plain yogurt can be used instead of Greek yogurt, but the texture may be slightly less dense.
- You can substitute vegetable oil with melted butter for a richer flavor.
- If fresh lemons aren’t available, 2 tablespoons bottled lemon juice can be used, but fresh zest is recommended for best flavor.
Storage and reheating
Store the cooled lemon yogurt loaf cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to 1 week or freeze for up to 2 months.
Allergen notes
Potential allergens include eggs, milk, wheat/gluten. Check all labels and substitutions; this is not an exhaustive allergen assessment.