Description
This Healthy Greek Yogurt Lemon Loaf Cake is a moist, flavorful treat made with whole wheat flour and Greek yogurt, offering a nutritious twist on a classic lemon loaf. It’s lightly sweetened, bursting with lemon zest, and perfect for breakfast, snacks, or dessert.
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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, and salt until well combined, ensuring an even distribution of the leavening agents.
- Combine Wet Ingredients: In a separate bowl, mix the Greek yogurt, olive oil, eggs, lemon juice, lemon zest, and vanilla extract until smooth and fully incorporated to create a flavorful wet mixture.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredient mixture into the dry ingredients, stirring gently until just combined to avoid overmixing which could toughen the cake.
- Pour Batter into Pan: Transfer the batter into the greased loaf pan and smooth the top with a spatula for an even surface that bakes uniformly.
- Bake the Cake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center emerges clean, signaling that the cake is fully baked.
- Cool the Cake: Allow the loaf to cool in the pan for a few minutes, then remove it and place on a wire rack to cool completely, which helps to set the crumb and enhances flavor.
Notes
- Use whole wheat flour for added fiber and nutrients; all-purpose flour can be substituted but will alter texture and nutrition.
- Greek yogurt adds moisture and protein; you can use plain yogurt if Greek yogurt is not available.
- Adjust sugar or sweetener depending on your sweetness preference and dietary requirements.
- Lemon zest and juice freshen the flavor—ensure lemons are unwaxed or thoroughly washed before zesting.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This loaf freezes well; wrap tightly and freeze for up to 3 months.
