Lemon Yogurt Loaf Cake Recipe
User Reviews
4.8
Lemon Yogurt Loaf Cake Recipe
Description
The Lemon Yogurt Loaf Cake Recipe combines butter creamed with both powdered and granulated sugars, fresh lemon juice, zest, eggs, Greek yogurt, vanilla extract, all-purpose flour, baking soda, and salt. Once mixed, the batter is poured into a lined loaf pan and baked at 350°F (180°C). After baking, a lemon-sugar syrup is poured over the warm cake to soak in through holes poked with a skewer, enriching moisture and flavor.
A separate glaze made from powdered sugar and lemon juice is drizzled over the cooled cake for additional tartness and sweetness. The yogurt adds moisture and a slight tang while the lemon ingredients provide fresh citrus notes through juice and zest. This combination produces a tender crumb with a bright lemon character.
The cake is suitable for serving at room temperature and keeps best in an airtight container for up to three days. The syrup soak ensures lasting moistness and the glaze adds a delicate finish. This loaf balances richness with a refreshing citrus profile suitable as a snack, dessert, or teatime treat.
Ingredients
- 3/4 cups butter softened, 6 oz/170g
- ½ cup granulated sugar 4oz/115g
- 1 ½ cups powdered sugar sifted, 6oz/170g
- 1 ½ cups granulated sugar 12oz/340g
- ¼ cup lemon juice fresh, 2floz/60ml
- 2 tablespoons lemon juice fresh
- 3 egg room temperature, large
- 2 tablespoons water
- ½ cup Greek yogurt room temperature, whole milk, 4oz/115g
- lemon zest from one lemon
- 2 tablespoons lemon juice fresh
- 1 teaspoon vanilla extract
- 1 ⅔ cups all-purpose flour 8⅓oz/236g
- ¼ teaspoon baking soda
- ¼ teaspoon salt
User Reviews
Overall Rating
4.8
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