Greek Yogurt Lemon Loaf
User Reviews
5
Greek Yogurt Lemon Loaf
Description
Greek Yogurt Lemon Loaf begins by mixing all-purpose flour, baking powder, and salt separately. Wet ingredients include full-fat plain Greek yogurt, sugar, eggs, and vanilla extract, combined thoroughly with the dry ingredients to form the batter. Melted coconut oil is folded in last to add richness and moisture. The batter is poured into a buttered and floured 9×5 inch loaf pan and baked at 350°F until set and a tester comes out clean, about 50 minutes.
After cooling, a lemon icing made by whisking lemon zest, powdered sugar, and fresh lemon juice is poured over the loaf and allowed to set for 20 minutes. This icing adds a glossy, tangy sweetness to the baked cake. The loaf offers a soft crumb with refreshing lemon flavor and a subtle creamy tang from the Greek yogurt.
This loaf can be served sliced for breakfast, dessert, or teatime. The balance of citrus and richness gives it a bright taste without excessive sweetness.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup yogurt full fat or 2%, plain, Greek
- 3/4 cup sugar
- 3 egg large
- 2 lemon zested, plural
- 1 teaspoon vanilla extract
- 1/2 cup coconut oil melted
lemon icing
- 1 lemon zested
- 1 1/2 cups powdered sugar
- 2 tablespoons lemon juice fresh
Instructions
- Preheat the oven to 350 degrees F. Butter and flour a 9×5 inch loaf pan generously.
- In a small bowl, whisk together the flour, baking powder and salt. In a large bowl, whisk together the yogurt and the sugar until combined. Whisk in the eggs, lemon zest and vanilla extract.
- Stir the dry ingredients into the wet, mixing until full combined. Use a spatula to fold the coconut oil into the batter, folding and stirring until the oil is incorporated completely. Pour the batter into the greased loaf pan and bake for 50 minutes, or until the center is set and a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove it gently and set it on a cooling rack to cool completely. Once cool, pour the icing over top. Let the icing set for 20 minutes, then slice and serve!
lemon icing
- Whisk the zest, powdered sugar and juice together in a large bowl until smooth. Pour it over the cake once cooled.
Notes
- This recipe is adapted from Queen Ina for a moist, lemony loaf using Greek yogurt.
User Reviews
Overall Rating
5
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