Description
This Healthy Greek Yogurt Lemon Loaf Cake combines the wholesome goodness of whole wheat flour with the creamy richness of Greek yogurt, imparting a moist texture and tangy flavor. Enhanced with fresh lemon juice and zest, along with a hint of vanilla, this loaf is a delightful treat perfect for breakfast or a light dessert. It’s made with minimal sugar and healthy olive oil, making it a nutritious yet indulgent option.
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 the Oven: Set 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 until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the Greek yogurt, olive oil, eggs, fresh lemon juice, lemon zest, and vanilla extract until smooth and thoroughly blended.
- Combine Wet and Dry: Gradually add the wet ingredients into the dry ingredients, stirring gently until the batter is just combined—avoid overmixing to keep the loaf tender.
- Prepare for Baking: Pour the batter into the greased loaf pan and smooth the top with a spatula for even baking.
- Bake: Place the loaf in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
- 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
- You can substitute sugar with your preferred sweetener for a lower-calorie option.
- Make sure not to overmix the batter to maintain a light texture.
- Use fresh lemon juice and zest to maximize flavor brightness.
- Store leftover loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This loaf is perfect for a healthy snack or breakfast accompaniment.
