Greek Yogurt Lemon Loaf
A moist and flavorful loaf cake that perfectly balances tartness and sweetness, ideal for breakfast, dessert, or a snack.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Wet Ingredients
- 3 large eggs At room temperature
- 1 cup Greek yogurt Plain Greek yogurt for best results
- 0.33 cup vegetable oil
- 1 tablespoon lemon zest
- 0.25 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with cooking spray or butter and flour it lightly.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until well combined.
- In another bowl, beat the eggs. Add the Greek yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined; some lumps are okay.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Baking
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serving Suggestions
- Optionally, drizzle with a simple glaze of powdered sugar and lemon juice once cooled.
- Slice into thick portions to enjoy with coffee or tea, and serve it with whipped cream or yogurt and fresh berries.
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Notes
Store properly by wrapping the cooled loaf in plastic wrap or aluminum foil to maintain moisture. It can last up to three days at room temperature or a week in the fridge. For longer storage, freeze slices wrapped in plastic.