A moist and tangy Greek Yogurt Lemon Loaf Cake that combines the creamy texture of Greek yogurt with fresh lemon zest and juice for a bright, flavorful treat perfect for breakfast or dessert.
1 1/2 cups (180g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (240g) Greek yogurt, plain and full-fat
1 cup (200g) granulated sugar
3 large eggs
1/2 cup (120ml) vegetable oil
2 tablespoons fresh lemon juice
1 tablespoon lemon zest (from about 1 large lemon)
1 teaspoon vanilla extract
1/2 cup (60g) powdered sugar
2 tablespoons fresh lemon juice (for glaze)
Preheat your 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 and creamy.
Add the eggs one at a time to the yogurt mixture, whisking well after each addition.
Whisk in the vegetable oil, fresh lemon juice, lemon zest, and vanilla extract until fully incorporated.
Gradually fold the dry ingredients into the wet ingredients using 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 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
While the cake cools, prepare the lemon glaze by whisking together the powdered sugar and 2 tablespoons of fresh lemon juice until smooth.
Once the cake is completely cool, drizzle the lemon glaze evenly over the top of the loaf.
Allow the glaze to set for about 15 minutes before slicing and serving.