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Healthy Greek Yogurt Lemon Loaf Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 47 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 45-50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Greek
  • Diet: Low Fat

Description

This Healthy Greek Yogurt Lemon Loaf Cake is a moist and tangy treat perfect for a nutritious snack or breakfast. Made with wholesome ingredients like Greek yogurt, honey or maple syrup, and fresh lemon juice and zest, it offers a delightful balance of sweetness and citrus flavor without refined sugars or excess fat. Easy to prepare and baked to perfection, this lemon loaf cake is a guilt-free indulgence suitable for a light dessert or teatime.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt

Wet Ingredients

  • 1 cup plain unsweetened Greek yogurt
  • ½ cup honey or maple syrup
  • ¼ cup freshly squeezed lemon juice
  • Zest of 2 lemons

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the Greek yogurt, honey (or maple syrup), freshly squeezed lemon juice, and lemon zest until the mixture is smooth and well blended.
  4. Combine Wet and Dry: Gradually add the wet ingredients into the dry ingredients, folding gently with a spatula until just combined to avoid overmixing, which can toughen the cake.
  5. Pour Batter Into Pan: Transfer the batter into the prepared loaf pan, smoothing the top evenly with a spatula to ensure consistent baking.
  6. Bake the Cake: Place the loaf pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
  7. Cool: Remove the cake from the oven and allow it to cool completely in the pan before slicing to maintain its structure and moisture.

Notes

  • You can substitute honey with maple syrup for a vegan option.
  • Make sure not to overmix the batter to keep the cake light and tender.
  • Allow the loaf to cool fully before slicing for best texture and easier cutting.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Adding poppy seeds or blueberries can be a delicious variation to this recipe.

Find it online: https://yumrecipesfood.com/healthy-greek-yogurt-lemon-loaf-cake-recipe/