Why You’ll Love This Recipe
I love this Greek Yogurt Lemon Loaf Cake because it strikes the perfect balance between indulgent and healthy. The Greek yogurt makes the loaf incredibly moist without needing loads of butter or oil, and the lemon zest and juice give it a bright, refreshing flavor that’s perfect for any time of year. I also love how simple it is to make—it’s a one-bowl recipe that comes together quickly, and the result is always soft, tender, and full of citrusy goodness. Plus, it’s made with whole wheat or all-purpose flour, which adds a little extra nutrition without sacrificing flavor.
Ingredients
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1 ½ cups whole wheat or all-purpose flour
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1 teaspoon baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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Zest of 2 lemons
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2 tablespoons fresh lemon juice
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1 cup Greek yogurt (plain, fat-free or low-fat)
(Hint: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
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In a large mixing bowl, combine the flour, baking powder, baking soda, salt, lemon zest, and lemon juice.
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Add the Greek yogurt to the dry ingredients and mix until the batter is just combined. You should have a thick, creamy batter. Be careful not to overmix.
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Pour the batter into the prepared loaf pan and smooth the top with a spatula.
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Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly cracked.
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Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
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Slice and serve once fully cooled.
Servings and Timing
This recipe yields about 10-12 slices, depending on how thick you cut them. The prep time is around 10 minutes, and baking time takes 45-55 minutes. After baking, I recommend letting the loaf cool for at least 15-20 minutes before slicing so it holds together well.
Variations
This cake is so versatile, and I love making small adjustments based on what I have on hand:
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For an extra burst of flavor, I sometimes add a teaspoon of vanilla extract to the batter.
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If I want to make it a bit sweeter, I add a tablespoon of honey or maple syrup.
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Adding a handful of poppy seeds to the batter gives it an extra bit of texture and a more classic lemon poppy seed flavor.
Storage/Reheating
This loaf keeps well when stored in an airtight container at room temperature for 3-4 days. If I want to keep it fresh longer, I store it in the fridge for up to a week. If I want to enjoy it warm, I simply heat a slice in the microwave for about 10-15 seconds, and it tastes just like freshly baked.
FAQs
Can I use non-dairy yogurt for this recipe?
Yes, you can substitute Greek yogurt with a non-dairy alternative, like coconut yogurt or almond milk yogurt, for a dairy-free version. Just make sure to use an unsweetened variety.
Can I make this loaf gluten-free?
Absolutely! You can use a gluten-free flour blend in place of the whole wheat or all-purpose flour. Be sure to check the flour blend for the best texture and flavor.
Can I add a glaze to this loaf?
Yes, if you want to add a little sweetness, a simple glaze made from powdered sugar and lemon juice can be drizzled over the top. This will give the loaf a sweet, tangy finish.
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice offers the best flavor, bottled lemon juice can be used in a pinch. The flavor might not be as vibrant, but it will still work well.
Can I freeze this loaf?
Yes, this loaf freezes really well! Wrap it tightly in plastic wrap and then in aluminum foil before freezing. It can stay in the freezer for up to 3 months. Thaw at room temperature or microwave for a few seconds when you’re ready to enjoy it.
Conclusion
This Healthy Greek Yogurt Lemon Loaf Cake is the perfect balance of tangy and sweet, with a moist texture that comes from the Greek yogurt and a bright lemon flavor that’s refreshing in every bite. It’s the ideal treat for a light dessert or a wholesome breakfast, and it’s so easy to make. With its simple, wholesome ingredients and versatility, this loaf is sure to become a favorite in my kitchen for any occasion!
Print
Healthy Greek Yogurt Lemon Loaf Cake
- Total Time: 55–65 minutes
- Yield: 10–12 slices
- Diet: Vegetarian
Description
This Healthy Greek Yogurt Lemon Loaf Cake is a light and zesty treat made with Greek yogurt for extra moisture. A perfect balance of lemony goodness in every bite, it’s a simple and delicious loaf cake for breakfast or dessert.
Ingredients
1 ½ cups whole wheat or all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Zest of 2 lemons
2 tablespoons fresh lemon juice
1 cup Greek yogurt (plain, fat-free or low-fat)
Instructions
Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
In a large bowl, whisk together flour, baking powder, baking soda, salt, lemon zest, and lemon juice.
Add Greek yogurt and stir just until combined.
Pour batter into the loaf pan and smooth the top.
Bake for 45–55 minutes until a toothpick comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack.
Slice and serve when completely cooled.
Notes
Add 1 tsp vanilla extract for extra flavor.
A tablespoon of honey or maple syrup can enhance sweetness.
Try adding poppy seeds for a lemon-poppy twist.
- Prep Time: 10 minutes
- Cook Time: 45–55 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
