Name: Healthy Greek Yogurt Lemon Loaf Cake Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Greek
Ingredients: 1 ½ cups all-purpose flour; 2 tsp baking powder; ½ tsp salt; 1 cup plain unsweetened Greek yogurt; ½ cup honey or maple syrup; ¼ cup freshly squeezed lemon juice; Zest of 2 lemons

Jump to Recipe

Introduction

This Healthy Greek Yogurt Lemon Loaf Cake is a bright, tangy treat that balances sweetness with refreshing lemon flavor. Made with wholesome ingredients like Greek yogurt and honey, it’s a lighter option perfect for breakfast or an afternoon snack.

A loaf of lemon cake sits on a white marbled surface cooling on a black wire rack. The cake has a golden brown top with a shiny translucent glaze drizzled over it that pools slightly on the edges. One thick slice is cut and laid flat in front of the loaf, showing a soft, pale yellow inside with a moist texture and small air holes. Two lemon halves, bright yellow with a textured surface, rest beside the cake on the right. The overall scene is bright with natural light highlighting the glaze and soft crumb. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
Step 2: In a bowl, whisk together the flour, baking powder, and salt until well combined.
Step 3: In another bowl, mix the Greek yogurt, honey (or maple syrup), lemon juice, and lemon zest until smooth.
Step 4: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing to keep the cake tender.
Step 5: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 6: Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

For extra moisture, add ¼ cup of melted butter or olive oil to the wet ingredients.
Try adding a handful of blueberries or poppy seeds to the batter for a fruity twist.
Use gluten-free flour if you need a gluten-free version; adjust rising time accordingly.

Storage

Store the lemon loaf cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week. Reheat slices gently in the microwave or enjoy at room temperature.

How to Serve

A rectangular loaf cake sits on a white marbled surface, placed on a black wire cooling rack. The cake has a shiny, slightly rough, pale yellow top glaze that drips down the sides unevenly. The inside of the loaf is a soft, light yellow color with a slightly crumbly texture. Two lemon halves, bright yellow and fresh, are placed next to the loaf on the surface. The overall look is homey and fresh. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Regular yogurt can work but may make the cake slightly less dense and moist. Greek yogurt is preferred for its thicker texture.

Is it possible to make this cake vegan?

Yes, substitute Greek yogurt with a plant-based yogurt and use maple syrup instead of honey to make the cake vegan-friendly.