Lemon Yogurt Loaf Cake
User Reviews
5
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Prep Time
15 mins
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Total Time
1 hr
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Servings
12 servings
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Calories
251 kcal
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Course
Dessert
Lemon Yogurt Loaf Cake
Description
The Lemon Yogurt Loaf Cake features a balanced blend of all-purpose flour, baking powder, kosher salt, sugar infused with fresh lemon zest, and whole-milk French or Greek yogurt. The wet ingredients include oil or butter, eggs, vanilla extract, and lemon extract which together create a moist batter with bright citrus notes. Folding in blueberries, coated lightly with flour to prevent bleeding, adds fresh fruit pockets within the tender loaf. Baking in a 9x5x3 inch loaf pan at 350°F for about 50–60 minutes results in a golden crust and a soft, moist interior.
The cake's lemon flavor is enhanced by the zest rubbed into the sugar before mixing, lending a fragrant brightness balanced by creamy yogurt and the richness of oil or butter. The texture is soft and tender with a fine crumb, making it a pleasant option for teatime or a light dessert. The optional step of brushing the cooled loaf with melted butter and sprinkling sugar on top adds a subtle glossy finish and gentle sweetness.
The recipe leaves room for personal variation, such as choosing oil or butter, and including the blueberries adds a fresh fruity dimension. Cooling the loaf partially in the pan then inverting it onto a rack helps maintain its shape and texture while preventing sogginess.
Ingredients
- vegetable oil nonstick spray
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ¾ teaspoon kosher salt
- 1 ¼ cups sugar
- 1 ½ tablespoon lemon finely grated zest
- 1 cup whole-milk French or Greek yogurt
- ½ cup oil non flavored, or butter
- 2 large egg room temperature
- ½ teaspoon vanilla extract
- 1 ½ teaspoons lemon extract
- blueberries tossed in a bit of flour to incorporate without bleeding into the batter, optional, 1 1/2 cups
Instructions
- Preheat oven to 350°. Coat loaf pan (9x5x3 inches, 8 cup) with vegetable oil spray. Dust with flour; tap out excess.
- Whisk flour, baking powder, and kosher salt in a medium bowl.
- Using your fingers, rub sugar with lemon zest in a large bowl until incorporated. Add eggs. With a mixer, mix until very foamy and pale yellow, a few minutes.
- Add yogurt, oil or butter, lemon extract and vanilla extract whisk to blend.
- Fold in dry ingredients just to blend. Do not overmix.
- If adding blueberries toss and fold in now
- Pour batter into prepared loaf pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50–60 minutes.
- Let cake cool in pan on a wire rack for 15 minutes. If desired, brush the top with melted butter and dust with granulated sugar. Invert onto rack; let cool an additional 15 minutes. Enjoy!
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 267mg | 11% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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