Description
This Healthy Greek Yogurt Lemon Loaf Cake combines wholesome whole wheat flour with tangy Greek yogurt and fresh lemon zest for a moist, flavorful treat. Naturally sweetened and made with olive oil, this loaf cake is a nutritious dessert or snack that’s easy to prepare and perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup sugar (or sweetener of choice)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup Greek yogurt
- 1/4 cup olive oil
- 2 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a loaf pan to ensure the cake doesn’t stick during baking.
- Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, and salt until they are well combined and aerated.
- Combine Wet Ingredients: In a separate bowl, blend together the Greek yogurt, olive oil, eggs, lemon juice, lemon zest, and vanilla extract until smooth.
- Combine Wet and Dry Mixtures: Gradually pour the wet ingredients into the dry ingredients, gently stirring until just combined to avoid overmixing and maintain a tender crumb.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Loaf: Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely, which helps it set and improves texture.
Notes
- For a sweeter loaf, increase the sugar or add a drizzle of honey on top once cooled.
- Gluten-free flour blends can be substituted for whole wheat flour for those with gluten sensitivities.
- Use fresh lemon juice and zest for the best citrus flavor.
- Do not overmix the batter to keep the cake light and tender.
- This loaf keeps well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
