Healthy Greek Yogurt Lemon Loaf Cake
A light and moist loaf cake made with Greek yogurt and fresh lemon juice, perfect for any time of the day.
Ingredients
Wet Ingredients
- 1 cup Greek yogurt
- 3/4 cup honey or maple syrup Choose based on dietary preference
- 3 large eggs
- 1/4 cup olive oil or melted coconut oil Can substitute with other vegetable oils
- Zest of 2 lemons lemon zest For added flavor
- 1/4 cup fresh lemon juice Adjust based on taste preference
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups whole wheat flour Can substitute with all-purpose flour or gluten-free blend
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- In a large bowl, mix together Greek yogurt, honey (or maple syrup), eggs, olive oil, lemon zest, lemon juice, and vanilla extract until well combined.
- In another bowl, whisk together the whole wheat flour, baking powder, and salt.
- Fold the dry ingredients into the wet ingredients using a rubber spatula. Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For added flavor, use both the zest and juice of fresh ripe lemons. To ensure a moist texture, avoid overmixing.