Healthy Greek Yogurt Lemon Loaf Cake Recipe

Introduction

This Healthy Greek Yogurt Lemon Loaf Cake is a bright and delicious treat that combines tangy lemon with creamy yogurt for a moist, tender crumb. Sweetened naturally with honey or maple syrup, it’s a guilt-free dessert perfect for any time of day.

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

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

Tips & Variations

• For an extra burst of flavor, add ½ cup of fresh blueberries or chopped nuts to the batter before baking.
• Use full-fat Greek yogurt for the creamiest texture, or a plant-based yogurt to make it dairy-free.
• If you prefer a sweeter loaf, drizzle a simple lemon glaze made from powdered sugar and lemon juice over the cooled cake.

Storage

Store the lemon loaf cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices gently in the microwave for about 10 seconds to warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is preferred for its thick texture and moisture, but regular yogurt can be used. The loaf may be slightly less dense and moist.

How can I make this cake vegan?

Substitute the Greek yogurt with a plant-based yogurt and use maple syrup instead of honey to make the loaf vegan-friendly.

Healthy Greek Yogurt Lemon Loaf Cake Recipe

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★★★★★

4.4 from 119 reviews

This Irresistible Healthy Greek Yogurt Lemon Loaf Cake is a moist and flavorful treat that perfectly balances tangy lemon with the creamy richness of Greek yogurt. Sweetened naturally with honey or maple syrup, this loaf is a wholesome dessert or snack option that is simple to prepare and free from refined sugars. Perfect for breakfast, tea time, or a light dessert, this Greek yogurt lemon loaf is a healthy twist on a classic cake that everyone will love.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 45-50 minutes
• Total Time: 55-60 minutes
• Yield: 1 loaf cake (8–10 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: Greek
• Diet: Low Fat

Ingredients

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Dry Ingredients

• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt

Wet Ingredients

• 1 cup plain unsweetened Greek yogurt
• ½ cup honey or maple syrup
• ¼ cup freshly squeezed lemon juice
• Zest of 2 lemons

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
3. Combine Wet Ingredients: In a separate bowl, mix the plain Greek yogurt, honey or maple syrup, freshly squeezed lemon juice, and lemon zest. Stir until the mixture is smooth and all ingredients are well incorporated.
4. Fold Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients. Gently fold them together using a spatula or spoon just until combined. Be careful not to overmix to maintain a tender texture.
5. Pour Batter Into Pan: Transfer the batter into the prepared loaf pan, smoothing out the top evenly to ensure even baking.
6. Bake: Place the loaf pan in the preheated oven and bake for 45-50 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
7. Cool and Serve: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it onto a wire rack to cool completely before slicing and serving.

Notes

• You can substitute honey with maple syrup for a vegan alternative.
• For extra lemon flavor, add a thin lemon glaze on top once the cake cools.
• Ensure not to overmix the batter to keep the loaf light and fluffy.
• Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• This loaf can also be frozen for up to 2 months; thaw before serving.

Keywords: Greek yogurt lemon loaf, healthy lemon cake, low sugar lemon cake, honey lemon loaf, Greek dessert loaf