Lemon Yogurt Loaf

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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

Recipe by LubayaCourse: Dessert, Recipes and Food things…Cuisine: AmericanDifficulty: Medium
Servings

8

servings
Prep time

15

minutes
Cooking time

50

minutes

Ingredients

  • 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! 😋

2 Comments

  1. Will try the recipe

After reading to the end...what do you think? :-)