Description
A bright and tender lemon loaf cake made with Greek yogurt for moisture and whole wheat flour for added fiber. Perfect for breakfast, snacks, or a light dessert.
Ingredients
Scale
- 1 cup Greek yogurt
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan or line with parchment. Zest and juice the lemons; prepare the yogurt and other ingredients. Whisk the eggs lightly.
- In a large bowl, mix Greek yogurt, honey (or maple syrup), eggs, lemon juice, lemon zest, and vanilla until smooth. In another bowl, whisk together whole wheat flour, baking powder, baking soda, and salt. Gradually fold dry ingredients into wet until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 45–55 minutes, checking at 45 minutes with a toothpick. The top should be golden and spring back slightly.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Optionally brush with a thin lemon glaze while warm.
Notes
Measure flour by spooning into the cup and leveling off. Use room-temperature ingredients for a smoother batter. Avoid overmixing to keep the loaf tender.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 22g
- Sodium: 130mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6.5g
- Cholesterol: 70mg