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Howdy folks! 😊
There’s nothing quite like a delicious piece of cake to go with that hot cup of tea on a cold day. And this Lemon yogurt loaf is exactly what you need. Soft, moist and Delicious! 😋
Baking with yogurt will guarantee you those results! 😉
This loaf is so easy to make, with few uncomplicated ingredients. And with all the lemon, that flavor will definitely come through. I promise you’ll love it! 👌🏾
So, without further ado, here’s the recipe:
Lemon Yogurt Loaf
Course: Dessert, Recipes and Food things…Cuisine: AmericanDifficulty: Medium8
servings15
minutes50
minutesIngredients
1 1/2 cups flour
2 Teaspoons Baking Powder
1 cup Natural Greek Yogurt
1 cup Sugar
3 Large eggs
1/2 Teaspoon Salt
1 Teaspoon Vanilla
1 tablespoon Lemon Zest
1/3 cup fresh lemon juice
1/2 Cup Vegetable oil
Directions
- Preheat the oven to 180 degrees Celsius. Then start your baking by sifting together the dry ingredients in a bowl. Flour, salt and baking powder. Set aside. 😊
- Next, measure the oil and the freshly squeezed lemon juice. Make sure to remove the seeds from the lemon juice, if any. 😉
- Proceed to grate your lemons for the zest. Don’t go too deep, because the white part is bitter 🤭. Avoid that. Set aside the zest.
- And then gather the rest of the ingredients : Yogurt, eggs and sugar. I used castor sugar, as it has smaller crystals and dissolves quicker. 😊
- In a mixing bowl, combine the sugar, eggs, lemon zest, lemon juice, yogurt and vanilla – until smooth and creamy. To that, mix in the dry ingredients slowly. A bit at a time. 😊
- Then, add the cooking oil in as the last ingredient, mixing until well combined and fully absorbed. 😊
- Grease your loaf pan with butter or with cooking oil, or spray, and then dust with flour – so that your loaf doesn’t stick to the pan, once its done. 😊
- Transfer your batter to the baking pan and bake for about 50 minutes. Or until a skewer comes away clean, and the top is golden brown. 😊
⛔️ Here’s a note to remember: If you want a loaf with a completely flat top, then don’t fill the pan completely. Leave about 2 centimeters worth of space at the top, then bake.
If you want a domed top, the way regular loaves of bread tend to be, then you can fill the loaf pan to the top, as shown below. I was going for the latter. 😉 - Once the loaf is baked, allow it to cool in the pan for about 10 minutes before removing it, and placing it on a wire rack to cool. 😊
- While the cake cools, you can prepare the glaze that goes on top. Use 1 cup icing sugar and some of the leftover lemon juice, about a tablespoon or two. It should be pourable, but not runny. Mix well then drizzle the top of the cake, a spoon at a time. 😊
- The end result will be something like this. 🤩
This cake is sooo moist, soft and delicious. You’ll love it. 👌🏾
Enjoy! 😋
I loved it, and the steps are so easy to follow. Thank you❤
Great! Thankful for the feedback! Glad it turned out well. 🙂
Will try the recipe
Glad to hear that! Please do 🙂