Description
This Healthy Greek Yogurt Lemon Loaf Cake combines the wholesome goodness of whole wheat flour with the tangy freshness of lemon and creamy Greek yogurt, creating a moist and flavorful treat that’s perfect for breakfast or a light dessert. Sweetened naturally and baked to perfection, this cake is a wholesome twist on a classic favorite.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup sugar (or sweetener of choice)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup Greek yogurt
- 1/4 cup olive oil
- 2 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, and salt to ensure even distribution of leavening agents and seasoning.
- Combine Wet Ingredients: In a separate bowl, blend the Greek yogurt, olive oil, eggs, lemon juice, lemon zest, and vanilla extract until smooth and well combined.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined, being careful not to overmix to keep the cake tender.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula to create an even surface for baking.
- Bake: Place the pan in the oven and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is done.
- Cool: Allow the loaf to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use fresh lemon juice and zest for the most vibrant lemon flavor.
- Whole wheat flour adds a hearty texture and boosts fiber content; you can substitute with all-purpose flour for a lighter crumb.
- For a lower sugar option, substitute sugar with natural sweeteners like honey or maple syrup, adjusting liquid amounts accordingly.
- This loaf pairs wonderfully with a cup of tea or coffee for a wholesome breakfast or snack.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To add variety, consider folding in a handful of blueberries or nuts into the batter before baking.
