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Healthy Greek Yogurt Lemon Loaf Cake

A light and moist Greek yogurt lemon loaf cake with a zesty flavor, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup Greek yogurt Provides moisture and protein
  • 1 cup granulated sugar Can be substituted with natural sweeteners if desired
  • 3 large eggs Room temperature for better mixing
  • 1/4 cup lemon juice Freshly squeezed for best flavor
  • 1 tablespoon lemon zest Add more for a stronger lemon flavor
  • 1/2 cup vegetable oil Provides moisture to the cake
Dry Ingredients
  • 2 cups all-purpose flour Sifted before measuring
  • 1 teaspoon baking powder Leavening agent
  • 1/2 teaspoon baking soda Leavening agent
  • 1/4 teaspoon salt Enhances flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease a loaf pan.
  2. In a large bowl, whisk together the Greek yogurt, granulated sugar, eggs, lemon juice, and lemon zest until smooth.
  3. Gradually stir in the vegetable oil and mix until fully integrated.
  4. In another bowl, sift together the flour, baking powder, baking soda, and salt.
  5. Slowly add the dry ingredients to the wet mixture, folding gently until just combined.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  2. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean, and the top is golden brown.
  3. Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving
  1. Slice and enjoy for breakfast or as a light snack!

Notes

Ensure ingredients are at room temperature for a smoother batter. Test for doneness with a toothpick. Let the cake cool completely before slicing.