A moist and tangy Greek Yogurt Lemon Loaf Cake that is perfect for breakfast or dessert. The Greek yogurt adds richness and moisture, while fresh lemon juice and zest provide a bright citrus flavor.
1 1/2 cups (180g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (240g) plain Greek yogurt
1 cup (200g) granulated sugar
3 large eggs
1/4 cup (60ml) fresh lemon juice
2 teaspoons lemon zest
1/2 cup (115g) unsalted butter, melted and cooled
1 teaspoon vanilla extract
Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
In a large bowl, whisk the Greek yogurt and granulated sugar until smooth.
Add the eggs one at a time to the yogurt mixture, whisking well after each addition.
Stir in the fresh lemon juice, lemon zest, melted butter, and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Transfer the cake to a wire rack to cool completely before slicing and serving.