Healthy Greek Yogurt Lemon Loaf Cake Recipe
If you love sunshiny desserts that strike the perfect balance of sweet and tangy, you are going to fall head over heels for this Healthy Greek Yogurt Lemon Loaf Cake. It’s bright, incredibly moist, and full of luscious lemon flavor, all while feeling light enough to sneak a slice with your morning coffee or serve as a guilt-free treat. This loaf is pure happiness in cake form, crafted with simple, wholesome ingredients that create a tender crumb and an unbelievably refreshing flavor thanks to Greek yogurt and fresh lemons. Each bite just sings with citrus, and the best part? It’s ridiculously easy to whip up!
Ingredients You’ll Need
This cake comes together with a handful of everyday ingredients, but each one truly has a starring role. These picks blend together for a loaf that’s plush, lemony, and just sweet enough—plus, that gorgeous golden hue is thanks to real lemon and Greek yogurt!
- Greek Yogurt: Adds a rich, creamy texture while keeping the loaf perfectly moist and light.
- Honey or Maple Syrup: Naturally sweetens the cake and gives it a wonderful depth of flavor—you can choose your favorite.
- Olive Oil or Melted Coconut Oil: Ensures a delicate, tender crumb and keeps the loaf healthier than traditional butter-based recipes.
- Eggs: Bind everything together and contribute to the cake’s rise and airy structure.
- Lemon Zest: The zest from two lemons infuses the loaf with bright, aromatic citrus flavor.
- Fresh Lemon Juice: Adds a lively tangy kick that enhances the overall lemony profile.
- Vanilla Extract: Rounds out the flavors and adds a gentle warmth.
- White Whole Wheat Flour or All-Purpose Flour: Both options give a soft crumb; whole wheat gives an extra boost of fiber while staying tender.
- Baking Powder: Helps the loaf rise for that gorgeous, domed top.
- Baking Soda: Works with the acidity of the lemon and yogurt to keep the cake fluffy.
- Salt: Just a touch to balance sweetness and accentuate the citrus notes.
- Powdered Sugar (for glaze, optional): Creates a sweet-tart finish if you want an extra pop of lemon on top.
- Lemon Juice (for glaze, optional): Brings a zesty brightness to the finishing drizzle.
How to Make Healthy Greek Yogurt Lemon Loaf Cake
Step 1: Prepare Your Pan and Preheat
Start by preheating your oven to 350°F (175°C) so it’s perfectly hot when your batter is ready. Take a 9×5-inch loaf pan and either grease it lightly or line it with parchment paper—this simple step ensures that your Healthy Greek Yogurt Lemon Loaf Cake pops right out after baking with zero sticking (and neat sides!).
Step 2: Whisk Together Wet Ingredients
Grab a large mixing bowl and add your Greek yogurt, honey (or maple syrup), olive oil (or coconut oil), eggs, lemon zest, lemon juice, and vanilla extract. Whisk them together until everything looks smooth, light, and creamy. This base is what gives the loaf its signature tang, richness, and breeze-of-spring flavor.
Step 3: Mix Dry Ingredients
In a separate bowl, combine the flour, baking powder, baking soda, and salt. Stir with a fork or whisk to make sure all the leavening is evenly distributed so that your loaf rises nice and even.
Step 4: Combine Wet and Dry Mixtures
Gradually add your dry ingredients into the bowl of wet ingredients. Gently stir with a spatula or wooden spoon, just until you don’t see any streaks of flour left. Be careful not to overmix—the batter should be thick and a few small lumps are totally okay. Overmixing will make the loaf dense instead of fluffy.
Step 5: Pour and Bake
Pour the batter into your prepared loaf pan and give it a light smooth with the back of a spoon or spatula. Pop the pan into the oven and bake for 40 to 45 minutes. The Healthy Greek Yogurt Lemon Loaf Cake is ready when the top is golden and a toothpick poked in the center comes out clean or with a few moist crumbs.
Step 6: Cool and (Optional) Glaze
Let the loaf cool in the pan for about 10 minutes—this helps it finish baking and makes it easier to handle. Then gently lift it out and place it on a wire rack to cool completely. For the optional glaze, whisk together the powdered sugar and a splash of fresh lemon juice, then drizzle over the cooled loaf. This extra step is pure lemon bliss, but the cake is delicious with or without it!
How to Serve Healthy Greek Yogurt Lemon Loaf Cake
Garnishes
For a sweet finishing touch, I love adding a dusting of powdered sugar or an extra drizzle of lemon glaze just before serving. A little grated lemon zest sprinkled on top really amps up the citrus aroma and makes the Healthy Greek Yogurt Lemon Loaf Cake look irresistible on any table.
Side Dishes
Pairing is half the fun! Serve thick slices alongside a dollop of Greek yogurt and fresh berries for a lovely breakfast or snack. It’s also wonderful with a steaming mug of tea or an afternoon latte—plus, the tart flavor of the lemon perfectly complements fresh fruit salads or a light, savory brunch spread.
Creative Ways to Present
If you’re feeling adventurous, slice the loaf and layer with whipped ricotta and strawberries in mini dessert cups for a sunshiney trifle. Or cut the cake into small squares, skewer with a handful of blueberries, and present as dainty, party-perfect bites. However you serve it, this Healthy Greek Yogurt Lemon Loaf Cake always draws a crowd!
Make Ahead and Storage
Storing Leftovers
To keep your loaf moist and flavorful, wrap any leftovers tightly in plastic wrap or foil, or store in an airtight container. The Healthy Greek Yogurt Lemon Loaf Cake keeps beautifully at room temperature for up to 2 days, and stays fresh for up to 5 days when refrigerated—perfect for enjoying throughout the week!
Freezing
Yes, you can freeze this loaf with great results! To freeze, wrap individual slices (or the whole loaf) well in plastic and then foil, or pop them in a freezer-safe bag. The cake keeps its lovely texture and flavor for up to three months; just thaw at room temperature or in the fridge before serving.
Reheating
For that just-baked feeling, lightly warm slices in the microwave for 10-20 seconds. If you love a slightly crisp edge, toast the slices in a toaster oven for a minute. The Healthy Greek Yogurt Lemon Loaf Cake is also perfectly delicious straight from the fridge or at room temperature!
FAQs
Can I make the Healthy Greek Yogurt Lemon Loaf Cake gluten free?
Absolutely! Substitute the flour with a 1-for-1 gluten free baking blend. The texture may be slightly more tender, but it will still turn out beautifully lemony and moist.
Is it possible to use low-fat or nonfat Greek yogurt?
Yes! You can use low-fat or nonfat Greek yogurt if you’d like a lighter version. Just be aware that full-fat yogurt adds a bit more richness, but the overall result will still be super tasty and moist.
Can I make this cake vegan?
This recipe has not been tested with egg substitutes, but you can try using flax eggs and coconut yogurt in place of the eggs and Greek yogurt, respectively. Use maple syrup for sweetening, and you might need to adjust baking time slightly. Let us know if you try it!
How do I know when my lemon loaf is done baking?
The best way is the classic toothpick test: insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs clinging to it, it’s ready. Look for a golden top and a slight springiness when gently pressed, too.
Can I add berries or nuts to the Healthy Greek Yogurt Lemon Loaf Cake?
Definitely! Blueberries or raspberries make a wonderful addition—just toss them in a little flour before folding into the batter to help prevent sinking. Chopped nuts like almonds or pistachios are also fantastic if you want a bit of crunch.
Final Thoughts
Whether you’re baking for a family brunch or just need a pick-me-up for the week, the Healthy Greek Yogurt Lemon Loaf Cake is a must-try. Its bright flavor, soft crumb, and healthy twist guarantee it’ll become a staple in your kitchen. Give it a whirl and enjoy those moments of pure, lemony bliss!
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Healthy Greek Yogurt Lemon Loaf Cake Recipe
- Total Time: 1 hour
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
This Healthy Greek Yogurt Lemon Loaf Cake is a delightful treat that’s perfect for any time of day. Made with wholesome ingredients like Greek yogurt and fresh lemon juice, this cake is moist, flavorful, and not too sweet. The optional lemon glaze adds a tangy finishing touch that complements the citrusy flavors beautifully.
Ingredients
Main Cake Ingredients:
- 1 cup plain Greek yogurt
- ½ cup honey or maple syrup
- ⅓ cup olive oil or melted coconut oil
- 2 large eggs
- zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1½ cups white whole wheat flour or all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Optional Lemon Glaze:
- ½ cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- Mix wet ingredients: In a large bowl, whisk together the Greek yogurt, honey, olive oil, eggs, lemon zest, lemon juice, and vanilla until smooth.
- Combine dry ingredients: In a separate bowl, mix the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet, stirring until just combined—do not overmix.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and glaze: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. If using the glaze, whisk together powdered sugar and lemon juice until smooth, then drizzle over the cooled loaf.
Notes
- Store covered at room temperature for 2 days or refrigerate for up to 5 days.
- You can use low-fat Greek yogurt for a lighter version.
- For extra lemon flavor, brush with additional lemon juice while the loaf is warm.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 12g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
