Description
This Healthy Greek Yogurt Lemon Loaf Cake is a delicious, wholesome treat that combines the zesty brightness of lemon with the creamy texture of Greek yogurt and the heartiness of whole wheat flour. Naturally sweetened and lightly textured, it makes for a perfect snack or a light dessert that’s both satisfying and nourishing.
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: Preheat your oven to 350°F (175°C). Grease a loaf pan to prevent the cake from sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the Greek yogurt, olive oil, eggs, lemon juice, lemon zest, and vanilla extract until smooth and uniform.
- Combine Wet and Dry: Gradually add the wet ingredient mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the loaf tender.
- Prepare for Baking: Pour the batter into the greased loaf pan and smooth out the top with a spatula.
- Bake the Cake: Place the pan in the preheated oven and bake for 40 to 45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool the Cake: Allow the cake to cool in the pan for a few minutes before transferring it onto a wire rack to cool completely. This prevents sogginess and lets it set perfectly.
Notes
- Use whole wheat flour for a healthier alternative, but you can substitute with all-purpose flour if preferred.
- Feel free to replace sugar with a natural sweetener like honey or maple syrup; adjust quantity to taste.
- Lemon zest and juice add fresh flavor; ensure to use organic lemons or wash well before zesting.
- Olive oil adds healthy fats but can be substituted with another mild-flavored oil if desired.
- Make sure not to overmix the batter to keep the cake moist and light.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Baking
- Method: Baking
- Cuisine: Greek
