Lemon Yogurt Loaf Cake
A soft, moist lemon loaf has a way of feeling both comforting and refreshing at the same time. This lemon yogurt loaf cake fills the kitchen with a bright citrus aroma as it bakes, delivering a tender crumb and a balanced lemon flavor that never feels overpowering. It is one of those dependable recipes that works every time, even for less experienced bakers.
Yogurt plays a key role here, keeping the cake light and moist, while fresh lemon zest and juice add that clean, zesty note that makes each slice feel fresh. Simple ingredients and an easy method make this loaf suitable for breakfast, afternoon tea, or a light dessert. It is equally fitting for casual family moments or when you want something homemade to share with guests.
Ingredients
- 1 egg
- A pinch of salt
- ½ cup sugar (100 g)
- A small amount of vanilla
- ⅓ cup oil (80 ml)
- ¾ cup yogurt (180 ml)
- Zest of 1 lemon
- Juice of 1 lemon
- 2 cups all purpose flour (250 g)
- 1 tablespoon baking powder (15 g)
- ¼ cup milk (60 ml)
Baking Instructions
Use a 25 x 13 cm loaf pan. Bake at 180°C or 350°F for 30 to 35 minutes.
Step 1: Prepare the Oven and Pan
Preheat the oven to 180°C or 350°F. Lightly grease the loaf pan or line it with parchment paper.
Step 2: Mix the Wet Ingredients
In a mixing bowl, whisk the egg with the sugar and a pinch of salt until the mixture becomes pale and slightly foamy.
Step 3: Add Flavor and Moisture
Stir in the vanilla, oil, yogurt, lemon zest, and lemon juice. Mix until smooth and well combined.
Step 4: Combine the Dry Ingredients
In a separate bowl, sift together the flour and baking powder to ensure even rising.
Step 5: Bring the Batter Together
Gradually add the dry ingredients to the wet mixture, stirring gently until smooth and free of lumps.
Step 6: Adjust the Texture
Add the milk and mix just until the batter is thick but easily pourable.
Step 7: Bake
Pour the batter into the prepared pan and smooth the surface. Bake for 30 to 35 minutes, until golden on top and a toothpick inserted in the center comes out clean.
Step 8: Cool and Serve
Let the cake rest in the pan for about 10 minutes, then transfer to a wire rack to cool. Slice and serve plain, dusted with powdered sugar, or topped with a light lemon glaze if desired.
Nutritional Information per Slice
- Calories: approximately 230 kcal
- Carbohydrates: 30 g
- Protein: 4 g
- Fat: 10 g
- Sugar: 14 g
- Fiber: 1 g
- Calcium: about 6 percent of daily value
- Vitamin C: about 8 percent of daily value
Why This Recipe Is a Favorite
This lemon yogurt loaf cake is loved for its ease and consistent results. The combination of yogurt and oil creates a soft crumb that stays moist for days, while the lemon keeps the flavor light and fresh. It looks simple but tastes refined, making it suitable for nearly any occasion. Whether served plain or dressed up with a glaze or toppings, it always feels just right.
Inspiration Behind the Cake
This style of loaf has strong roots in European home baking, especially in France and Italy. Yogurt cakes, often known as gâteau au yaourt, became popular because they were simple and reliable, often measured using the yogurt cup itself. Adding lemon brings a Mediterranean influence, blending creamy dairy with fresh citrus. The modern version keeps that traditional charm while offering a lighter texture and balanced sweetness.
Ingredient Highlights
- Yogurt: Adds moisture and tenderness, keeping the loaf soft.
- Lemon zest and juice: Provide fragrance, brightness, and depth of flavor.
- Oil: Helps maintain softness and prevents the cake from drying out.
- Baking powder: Ensures a light and airy crumb.
- Flour: Gives structure without making the loaf dense.
Storage and Reheating
Once cooled, store the loaf wrapped tightly or in an airtight container. It keeps well at room temperature for up to three days. Refrigerate for up to five days if needed. Individual slices can be frozen for up to two months. To reheat, warm a slice briefly until soft. If glazed, refrigeration helps maintain the topping.
Variations to Try
Add a lemon glaze made from powdered sugar and lemon juice for extra tang.
Fold in blueberries for a fruity version.
Stir in poppy seeds for a classic bakery style loaf.
Add shredded coconut for a subtle tropical note.
Replace lemon with orange zest and juice for a sweeter citrus profile.
Serving Suggestions
This loaf pairs well with Earl Grey tea, chamomile, or espresso. In warmer months, serve it with iced tea or lemonade. It also works nicely on a brunch table alongside fresh fruit or yogurt. For a dessert presentation, add whipped cream or mascarpone on the side.
Health Notes
While it is a sweet treat, this loaf offers some nutritional value. Yogurt contributes protein and beneficial cultures, while lemon adds vitamin C and antioxidants. Using oil instead of butter reduces saturated fat, keeping the cake lighter. The ingredient list stays simple and free from unnecessary additives.
Final Thoughts
Lemon yogurt loaf cake is proof that simple baking can be deeply satisfying. Soft, moist, and gently tangy, it delivers comfort and freshness in every slice. Whether baked for yourself or shared with others, it is a timeless recipe that feels just as good to make as it does to eat.
