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–+ servings

Healthy Greek Yogurt Lemon Loaf Cake

A moist and luscious lemon loaf cake made healthier with Greek yogurt, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Greek
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour (or whole wheat) Still tastes divine.
  • 1 tsp baking powder Don't go crazy; too much leads to soufflé.
  • 0.5 tsp baking soda Essential for rising.
  • 0.5 tsp sea salt Recommended by grandma.
Wet Ingredients
  • 1 cup Greek yogurt Use a good quality one like FAGE.
  • 0.33 cup honey or maple syrup Both can be used.
  • 3 large eggs Ideally free-range.
  • 2 tsp vanilla extract Enhances flavor.
  • 1 zest lemon (optional) Adds a fragrant aroma.
  • 2 juices lemons Use any extra juice from the zest.
Optional Add-ins
  • to taste poppy seeds or blueberries Blueberries add a nice touch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x5 loaf pan with butter or non-stick spray.
Mixing Dry Ingredients
  1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Mixing Wet Ingredients
  1. In a large bowl, combine Greek yogurt, honey (or syrup), eggs, vanilla, lemon zest, and juice.
Combining Mixtures
  1. Gently add the dry ingredients to the wet mixture and mix until just combined.
Baking
  1. Transfer the batter to the greased loaf pan.
  2. Fold in blueberries or poppy seeds if using.
  3. Bake in the oven for about 50-60 minutes or until a toothpick comes out clean.
Cooling and Serving
  1. Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to finish cooling.
  2. Serve with icing sugar or a dollop of Greek yogurt on top.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 3gSodium: 200mgFiber: 1gSugar: 10g

Notes

If you burn the bottom, you can slice it off. If you don't have Greek yogurt, sour cream or buttermilk can work too. The leftovers taste better the next day!
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