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Moist Greek Yogurt Lemon Loaf Cake | Easy 1-Bowl Healthy Dessert

Greek Yogurt Lemon Loaf Cake with a bright golden crumb, fresh lemon slices, and a clean homemade look for Healthy Lemon Dessert Recipes.
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A bright, tender lemon loaf made with Greek yogurt for a soft crumb and a lighter feel. This loaf mixes up quickly, bakes beautifully, and stays moist for days.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 2 large eggs
  • 1 cup plain unsweetened Greek yogurt, whole milk preferred
  • 1/2 cup honey or maple syrup
  • 1/4 cup neutral oil, such as vegetable, canola, or light olive oil
  • 1/4 cup freshly squeezed lemon juice
  • Zest from 2 lemons
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing it thoroughly, or line it with parchment paper so the loaf releases easily after baking.
  2. In a large mixing bowl, whisk together the flour, baking powder, and salt until everything looks evenly combined. This helps the loaf rise evenly and keeps the leavening distributed throughout the batter.
  3. In a separate bowl, whisk the eggs until they break up and look smooth. Add the Greek yogurt, honey or maple syrup, oil, lemon juice, lemon zest, and vanilla extract. Continue whisking until the mixture looks fully blended, creamy, and uniform.
  4. Pour the wet mixture into the bowl with the dry ingredients. Use a spatula or wooden spoon to fold everything together gently. Mix only until the flour disappears. Stop right away once no dry streaks remain. Do not overmix, or the loaf may bake up dense instead of tender.
  5. Transfer the batter into the prepared loaf pan. Spread it out evenly and smooth the top with your spatula so it bakes in a neat, even shape.
  6. Place the pan in the oven and bake for 45 to 50 minutes. The loaf should rise, turn lightly golden, and feel set in the center. To check doneness, insert a toothpick into the middle. If it comes out clean or with just a few dry crumbs, the loaf is ready.
  7. Remove the pan from the oven and let the loaf sit in the pan for 10 minutes. Then lift it out carefully and move it to a wire rack to finish cooling. Let it cool completely before slicing so the texture stays intact and the slices hold together well.

Notes

Serve with a light dusting of powdered sugar or a spoonful of whipped cream. Fresh berries make a lovely side.

Nutrition

Find it online: https://irmacooks.com/moist-greek-yogurt-lemon-loaf-cake/