Healthy Greek Yogurt Lemon Loaf Cake Recipe

Introduction

This Healthy Greek Yogurt Lemon Loaf Cake is a light and refreshing treat, perfect for any time of day. With tangy lemon flavor and natural sweetness from honey or maple syrup, it offers a moist texture without the heaviness. It’s an easy recipe that brings a bright twist to a classic loaf cake.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup plain unsweetened Greek yogurt
• ½ cup honey or maple syrup
• ¼ cup freshly squeezed lemon juice
• Zest of 2 lemons
• 2 tsp baking powder
• ½ tsp salt

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. Step 2: In a bowl, whisk together the flour, baking powder, and salt.
3. Step 3: In another bowl, mix the Greek yogurt, honey or maple syrup, lemon juice, and lemon zest until smooth.
4. Step 4: Gradually combine the wet and dry ingredients; fold gently until just mixed.
5. Step 5: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Step 6: Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool before slicing.

Tips & Variations

• For extra moisture, substitute half of the Greek yogurt with sour cream or add a tablespoon of olive oil.
• Try adding a teaspoon of vanilla extract to enhance the flavor.
• Use fresh lemon zest and juice for the brightest taste, avoiding bottled lemon juice.
• For a nutty twist, sprinkle some finely chopped pistachios or almonds on top before baking.

Storage

Store the lemon loaf cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze the cake, wrapped well, for up to 3 months. Reheat slices gently in a microwave or enjoy cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour substitutes?

You can substitute whole wheat flour, but the loaf may turn denser. For a lighter texture, stick with all-purpose flour or use a mix of all-purpose and whole wheat.

Is it necessary to use Greek yogurt?

Greek yogurt adds moisture and a slight tang while keeping the cake healthy. You can substitute regular yogurt, but strain it first to remove excess liquid for best results.

Healthy Greek Yogurt Lemon Loaf Cake Recipe

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★★★★★

4.5 from 73 reviews

This Healthy Greek Yogurt Lemon Loaf Cake is a moist, tangy, and naturally sweetened treat perfect for breakfast or a light dessert. Made with wholesome ingredients like Greek yogurt, honey, and fresh lemon juice and zest, it offers a fresh citrus flavor with a tender crumb, all while being free from refined sugars.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 45-50 minutes
• Total Time: 55-60 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Greek-inspired
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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). Grease a loaf pan or line it with parchment paper to prevent the cake from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This ensures even rising and flavor throughout the cake.
3. Mix Wet Ingredients: In a separate bowl, combine the plain Greek yogurt, honey or maple syrup, freshly squeezed lemon juice, and lemon zest. Whisk until the mixture is smooth and thoroughly blended, infusing the batter with bright citrus flavor.
4. Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture. Fold gently using a spatula until just combined. Be careful not to overmix to keep the cake tender and light.
5. Transfer to Loaf Pan: Pour the batter into your prepared loaf pan and smooth the top evenly with a spatula or the back of a spoon to ensure uniform baking.
6. Bake the Cake: Place the pan in the preheated oven and bake for 45-50 minutes. Test for doneness by inserting a toothpick in the center; it should come out clean or with a few crumbs attached.
7. Cool and Serve: Allow the cake to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing. This step helps the cake set and makes slicing easier.

Notes

• For a dairy-free option, substitute Greek yogurt with a plant-based yogurt, but note this may alter texture.
• You can use either honey or maple syrup depending on your preference or dietary needs.
• Adding a light glaze made from lemon juice and powdered sugar can enhance the lemon flavor and add sweetness.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
• This cake can also be frozen for up to 2 months; thaw completely before serving.

Keywords: Greek yogurt cake, lemon loaf, healthy cake, low sugar, natural sweetener, citrus dessert, easy baking recipe