Lemon Yogurt Loaf Cake
The image is AI-generated. Cooking times are estimates.
Lemon yogurt loaf cake has a simple batter scented with fresh zest and a lightly tangy finish. Yogurt adds moisture, while neutral oil keeps the crumb soft without creaming butter. The lemon glaze is optional, but letting the cake cool fully before glazing gives a neater finish.
Ingredient notes
Use plain yogurt rather than a sweetened flavored variety. The thickness of Greek-style yogurt differs from regular yogurt, so use regular plain yogurt for the first test. Grate only the yellow outer zest: the white pith underneath can taste bitter. A light-colored metal loaf tin makes browning easier to judge.
Tips for a better result
Whisk wet ingredients until combined, then fold in the dry ingredients with a light hand. Overmixing after flour is added can make the loaf tougher. If the top browns before the center is baked, tent loosely with foil while finishing the bake.
Substitutions and variations
Orange zest can replace lemon for a different citrus loaf. Do not substitute coconut flour or almond flour directly because their structure and liquid absorption differ. Skip the glaze if you prefer a less sweet finish.
Storage and make-ahead tips
Cool completely before covering. Refrigerate if topped with a perishable accompaniment, and follow that ingredient’s storage guidance. Freeze plain cooled slices individually for easier portioning.
A common question
How do I know the center is baked?
Insert a skewer into the deepest part of the loaf. It should come out without wet batter. A few dry crumbs are different from streaks of raw mixture.
More from Crispe Kitchen
Explore the Desserts collection or read our cooking guides for more kitchen ideas.
Lemon Yogurt Loaf Cake
1 loaf; about 10 slices
Estimated prep: 20 minutes · Cook: 50 minutes · Rest/chill: 60 minutes
Equipment: Loaf tin about 23 × 13 cm, whisk, mixing bowls
Ingredients
- 200 g plain/all-purpose flour
- 2 tsp baking powder
- 1/4 tsp fine salt
- 150 g white sugar
- 3 large eggs
- 150 g plain yogurt
- 100 ml neutral oil
- Zest of 2 lemons
- 2 tbsp lemon juice
- 80 g icing/powdered sugar, optional glaze
- 1–2 tbsp extra lemon juice for glaze
Instructions
- Heat oven to 175°C/350°F. Grease and line the loaf tin.
- Whisk flour, baking powder, and salt in one bowl. In another, whisk sugar, eggs, yogurt, oil, lemon zest, and 2 tbsp lemon juice.
- Fold dry ingredients into wet just until combined. Pour into the tin and level gently.
- Bake for about 45–55 minutes, until a skewer inserted in the center comes out without wet batter. Tent with foil if the top darkens too quickly.
- Rest in the tin for 10 minutes, then transfer to a rack. Cool fully. If glazing, mix icing sugar with enough extra juice for a thick drizzle and spoon over the cooled cake.
Recipe notes
Follow the doneness cues as well as the timer. Ingredient sizes and equipment vary. Whisk wet ingredients until combined, then fold in the dry ingredients with a light hand. Overmixing after flour is added can make the loaf tougher. If the top browns before the center is baked, tent loosely with foil while finishing the bake.