Description
This Healthy Greek Yogurt Lemon Loaf Cake is a moist and flavorful treat made with whole wheat flour and Greek yogurt, offering a nutritious twist on a classic lemon loaf. Perfectly balanced with refreshing lemon zest and juice, it’s a wholesome dessert or snack that’s easy to prepare and great for any occasion.
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 and prepare pan: Preheat your oven to 350°F (175°C) and generously grease a loaf pan to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together whole wheat flour, sugar, baking powder, baking soda, and salt until thoroughly combined.
- Combine wet ingredients: In a separate bowl, mix the Greek yogurt, olive oil, eggs, lemon juice, lemon zest, and vanilla extract until smooth.
- Combine wet and dry: Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined to avoid overmixing which can toughen the cake.
- Pour batter into pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
- Bake the loaf: Place in the oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and serve: Allow the loaf to cool in the pan for several minutes before transferring it to a wire rack to cool completely for best texture and flavor.
Notes
- You can substitute sugar with a natural sweetener like honey or maple syrup, adjusting the quantity to taste.
- Ensure not to overmix the batter to keep the loaf light and tender.
- For an extra burst of flavor, consider adding poppy seeds or a glaze made from powdered sugar and lemon juice.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
