Lemon Yogurt Cake

Introduction & Inspiration

I’m an absolute enthusiast for loaf cakes that are not only easy to make but also incredibly moist, tender, and bursting with bright, fresh flavor. This Lemon Yogurt Cake recipe immediately caught my attention! It promises a wonderfully tender crumb by using Greek yogurt and olive oil, a nutty depth from almond flour, and an intense citrus kick from fresh lemon zest, all topped with a simple, sweet-tart lemon glaze. It sounded like the perfect cake for snacking, dessert, or a sunny brunch.

My inspiration for diving into this particular recipe came from its unique combination of ingredients. While lemon loaf cakes are a beloved classic, the use of Greek yogurt for tang and moisture, olive oil for a delicate richness, and almond flour for texture and flavor felt like a sophisticated, modern twist on the familiar.

My goal is to guide you step-by-step through making this delightful loaf cake. We’ll cover the clever technique of rubbing lemon zest into sugar to maximize flavor, the simple quick-bread mixing method, and baking it to golden perfection. Get ready for a slice of pure citrusy, moist-cake heaven!

Let’s get ready to bake this wonderfully moist and flavorful lemon loaf!

Nostalgic Appeal / Comfort Food Connection

This Lemon Yogurt Cake, while featuring some modern and sophisticated ingredients, taps into the deep nostalgic comfort of homemade quick breads and classic coffee shop loaf cakes. A slice of moist lemon cake, especially one drizzled with a sweet glaze, is a beloved treat, evoking memories of afternoon tea, simple bake sale goodies, or a special breakfast treat.

The bright, cheerful flavor of lemon is universally loved and often associated with sunshine, freshness, and simple, satisfying desserts like lemon bars or lemon meringue pie. This recipe delivers that uplifting citrus flavor in a wonderfully tender and comforting loaf cake format.

The act of making a quick bread from scratch – whisking dry ingredients, combining wet ingredients, and baking until the house fills with a wonderful aroma – is a comforting and rewarding home baking ritual. It connects us to the simple pleasure of creating something delicious with our own hands.

Making and enjoying this Lemon Yogurt Cake feels like savoring a familiar comfort food that has been elevated with thoughtful ingredients for an even more delicious experience.

Homemade Focus (Flavorful Ingredients, Simple Technique)

This Lemon Yogurt Cake recipe is a fantastic celebration of creating a superior baked good from scratch using high-quality ingredients and straightforward, effective techniques. The focus is on building deep, natural lemon flavor and achieving an exceptionally moist texture.

I love recipes that showcase clever tricks for maximizing flavor, and the technique of rubbing fresh lemon zest into the cane sugar is a brilliant homemade step. This process releases the fragrant essential oils from the zest, infusing the sugar and, ultimately, the entire cake with a powerful citrus aroma and taste that extracts alone can’t match.

The use of whole milk Greek yogurt and extra-virgin olive oil are key homemade choices that contribute to a uniquely moist and tender crumb with a delicate richness. Making the simple lemon glaze yourself ensures a fresh, zesty finish that perfectly complements the cake.

From zesting the lemon to gently folding the batter and drizzling the final glaze, this recipe emphasizes the delicious results that come from thoughtful, from-scratch baking with quality ingredients.

Flavor Goal

The primary flavor goal of this Lemon Yogurt Cake is a vibrant, bright lemon flavor balanced by a subtle sweetness, with an exceptionally moist, tender, and slightly dense crumb, finished with a sweet-tart lemon glaze. It aims for a sophisticated yet comforting loaf cake experience.

The cake itself, made with a blend of all-purpose and almond flours, Greek yogurt, and olive oil, should be incredibly moist and tender. The almond flour contributes a subtle nutty flavor and delicate texture. The lemon zest provides the dominant bright citrus aroma, while vanilla adds warmth.

The Greek yogurt lends a pleasant tangy note that beautifully complements the lemon and balances the sweetness of the cake and glaze.

The lemon glaze, a simple mixture of powdered sugar and fresh lemon juice, provides a sweet and intensely tangy coating that crystallizes slightly, adding a delightful textural contrast and an extra burst of lemon flavor. The overall effect is a perfectly balanced, intensely lemony, and wonderfully moist loaf cake.

Ingredient Insights

Let’s explore the key components that make this loaf cake so special:

• All-purpose flour & Almond flour: A blend that creates a wonderful texture. All-purpose flour provides structure, while almond flour adds moisture, nutty flavor, and a tender crumb.
• Baking powder: The primary leavening agent for a nice rise.
• Sea salt: Balances sweetness and enhances all flavors.
• Cane sugar (or granulated sugar): Sweetens the cake.
• Lemon zest: Crucial for intense lemon aroma and flavor. Use a microplane for fine zest.
• Whole milk Greek yogurt: Adds significant moisture, tenderness, and a pleasant tang. Room temperature is best.
• Extra-virgin olive oil: The primary fat, contributing to a moist, tender crumb and a delicate, fruity flavor. A mild, not-too-peppery olive oil is best for baking.
• Large eggs: Provide structure and richness. Room temperature is ideal.
• Vanilla extract: Enhances sweetness and rounds out the lemon flavor.

For the Lemon Glaze:

• Powdered sugar: The base for a smooth glaze.
• Fresh lemon juice: Provides tangy flavor and the liquid to create the glaze.

The combination of Greek yogurt, olive oil, and almond flour is key to the cake’s unique moistness and texture.

Essential Equipment

You’ll need standard quick bread baking tools:

• An 8×4-inch or 9×5-inch loaf pan: Metal pans are generally preferred for even heat conduction.
• Oil or Grease (plus optional parchment paper): For preparing the loaf pan.
• Large bowls (x2): One for dry ingredients, one for wet.
• A Whisk: For combining dry ingredients and wet ingredients.
• A Rubber spatula or Spoon: For gently combining the final batter.
• A Zester or Microplane: For grating the lemon zest.
• A Small bowl (optional): For making the lemon glaze.
• Measuring cups and spoons.
• Wire rack: For cooling the baked loaf completely.

Basic baking equipment is all you need for this delightful recipe.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

Lemon Yogurt Cake:

• 1 cup all-purpose flour, spooned and leveled
• ½ cup almond flour, spooned and leveled
• 2 teaspoons baking powder
• ¾ teaspoon sea salt
• ½ cup cane sugar (or granulated sugar)
• 1 tablespoon lemon zest (from about 1-2 large lemons)
• ¾ cup whole milk Greek yogurt, at room temperature
• ½ cup extra-virgin olive oil, plus more for the pan
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract

Simple Lemon Glaze (Suggested Recipe):

• 1 cup powdered sugar, sifted
• 2-3 tablespoons fresh lemon juice

Optional Garnish:

• Additional lemon zest

These quantities are perfect for one standard loaf cake.

Ensure eggs and Greek yogurt are at room temperature before you begin.

Step-by-Step Instructions (Moist Lemon Loaf Perfection!)

Let’s bake this incredibly moist Lemon Yogurt Cake:

1. Preheat Oven and Prepare Loaf Pan:

• Preheat your oven to 350°F (175°C).
• Grease an 8×4-inch or 9×5-inch loaf pan thoroughly with olive oil or your preferred grease. You can also line the pan with parchment paper, leaving an overhang on the two long sides to act as “handles” for easy removal of the cake later.

2. Combine Dry Ingredients:

• In a medium bowl, whisk together the 1 cup of all-purpose flour, ½ cup of almond flour, 2 teaspoons baking powder, and ¾ teaspoon sea salt until well combined and free of any lumps.

3. Prepare Lemon Sugar and Wet Ingredients:

• In a separate large bowl, add the ½ cup of cane sugar. Add the 1 tablespoon of lemon zest to the sugar.
• Using your clean fingertips, rub the lemon zest vigorously into the sugar until the sugar becomes fragrant, slightly clumpy, and pale yellow. This is a key step to release the lemon oils for maximum flavor!
• To the fragrant lemon sugar, add the ¾ cup whole milk Greek yogurt, ½ cup extra-virgin olive oil, 2 large room temperature eggs, and 1 teaspoon vanilla extract.
• Whisk these wet ingredients together until they are thoroughly combined and smooth.

4. Combine Wet and Dry to Make Batter:

• Pour the dry ingredient mixture into the large bowl containing the wet ingredient mixture.
• Using a rubber spatula or a wooden spoon, stir just until the ingredients are combined. Do not overmix! A few small streaks of flour are okay; overmixing will result in a tough, dense cake. The batter will be fairly thick.

5. Bake the Cake:

• Pour the prepared batter into the greased (and lined, if using) loaf pan.
• Use a spatula to spread the batter evenly and smooth the top.
• Place the loaf pan in the preheated oven. Bake for 40 to 50 minutes.
• The cake is done when it’s golden brown on top, the top springs back when lightly touched, and a wooden toothpick or skewer inserted into the center comes out clean or with only a few moist crumbs attached.

6. Cool Completely:

• Let the Lemon Yogurt Cake cool in the loaf pan on a wire rack for about 15-20 minutes.
• Carefully remove the cake from the pan (using the parchment sling if you used one) and place it right-side up directly on the wire rack to cool completely before glazing and slicing. This can take a couple of hours.

7. Make and Apply Lemon Glaze:

• Once the cake is completely cool, prepare the simple lemon glaze. In a small bowl, whisk together 1 cup of sifted powdered sugar with about 2 tablespoons of fresh lemon juice until smooth and drizzly. Add more lemon juice by the ½ teaspoon if too thick, or more sifted powdered sugar if too thin.
• Drizzle the lemon glaze over the top of the cooled loaf cake, letting it drip down the sides.
• Sprinkle with additional lemon zest for garnish, if desired. Let the glaze set for about 15-20 minutes before slicing and serving.

Patience during cooling is key for a neat glaze and clean slices!

Troubleshooting

Quick breads are generally simple, but texture can be tricky:

• Problem: Cake is dense or tough.
  • Solution: Overmixing the batter after combining the wet and dry ingredients is the most common cause. Mix only until the flour just disappears. Ensure baking powder is fresh.
• Problem: Cake is dry.
  • Solution: Overbaking. Check for doneness at the earlier end of the bake time range (40 minutes). Ensure accurate flour measurement (spoon and level, don’t scoop/pack). The Greek yogurt and olive oil in this recipe are designed to create a very moist cake, so dryness is usually due to overbaking.
• Problem: Center of the bread sank or is underbaked and gooey.
  • Solution: It needed more baking time. Oven temperatures can vary. Ensure a toothpick comes out clean from the very center. If the top is browning too quickly before the center is done, loosely tent the loaf with aluminum foil for the remaining bake time.
• Problem: Bread has a strong, peppery olive oil taste.
  • Solution: Use a mild, light-flavored extra-virgin olive oil for baking, not a very robust, peppery, or grassy one, unless you specifically enjoy that flavor in baked goods. A standard light olive oil or another neutral oil (like canola or grapeseed) can be substituted.

Remember, do not overmix the batter!

Tips and Variations

Let’s customize this delightful lemon loaf:

• Tip: The technique of rubbing lemon zest into the sugar is a game-changer for citrus baked goods – don’t skip it!
• Variation: Add 1 cup of fresh or frozen (unthawed) blueberries or raspberries to the batter along with the dry ingredients for a Lemon Berry Yogurt Cake. Toss berries with a tablespoon of flour before folding in to prevent sinking.
• Tip: For an extra moist cake, you can create a simple lemon syrup (equal parts lemon juice and sugar, heated until sugar dissolves) and brush or poke it into the warm cake before it cools completely.
• Variation: Substitute lime zest and juice for the lemon for a bright Lime Yogurt Cake.
• Tip: Ensure your Greek yogurt and eggs are at room temperature for better incorporation into the batter.
• Variation: Add 1-2 tablespoons of poppy seeds to the dry ingredients for a classic Lemon Poppy Seed Yogurt Cake.
• Variation: Fold ½ cup of chopped toasted walnuts or pistachios into the batter for added texture.

A wonderfully versatile recipe for bright, fresh flavors!

Serving and Pairing Suggestions

This Moist Lemon Yogurt Cake is perfect for breakfast, a snack, or a light dessert.

Serving: Serve sliced, at room temperature.

Pairing:

• Breakfast/Brunch: A delicious slice on its own, or with a dollop of yogurt and fresh berries.
• Snack: A perfect afternoon pick-me-up with a cup of tea (Earl Grey is lovely!) or coffee.
• Dessert: While light, it makes a wonderful dessert, perhaps served with a scoop of raspberry sorbet or a few fresh strawberries.

Its bright, fresh flavor makes it a welcome treat any time of day.

Nutritional Information

This quick bread features Greek yogurt, almond flour, and olive oil, but also contains sugar. Nutritional info is approximate (per slice, assuming 10-12 slices per loaf, including a light glaze):

• Calories: 280-380
• Fat: 15-25 grams (mostly healthier fats from olive oil and almond flour)
• Saturated Fat: 3-5 grams (lower due to olive oil instead of butter)
• Cholesterol: 30-45 mg (from eggs)
• Sodium: 200-300+ mg
• Total Carbs.: 30-40+ grams
• Dietary Fiber: 1-3 grams
• Sugars: 18-28+ grams
• Protein: 4-6 grams

Provides some protein from Greek yogurt and almond flour, and healthier fats from olive oil. Sugar content is notable, as with most sweet quick breads.

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Recipe Summary and Q&A

Let’s conclude with a summary and common questions:

Recipe Summary:

Lemon Yogurt Cake is a moist, tender loaf cake made with a blend of all-purpose and almond flours, and enriched with Greek yogurt and extra-virgin olive oil. The batter is flavored with fresh lemon zest (rubbed into the sugar to release its oils) and vanilla extract. After baking and cooling completely, the loaf is typically finished with a simple, sweet-tart lemon glaze.

Q&A:

Q: Can I make this bread ahead of time? A: Yes, quick breads like this are often even moister and more flavorful the next day. Bake and cool completely. It’s best to glaze it closer to serving time, but you can glaze it ahead as well.

Q: How do I store Lemon Yogurt Cake? A: Store the completely cooled bread (glazed or unglazed) well-wrapped in plastic wrap or in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week (let come to room temp before serving for best texture).

Q: Can I freeze this bread? A: Yes! It freezes beautifully. Cool the loaf completely. It’s best to freeze it unglazed. Wrap it tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or overnight in the refrigerator, then glaze before serving if desired.

Q: Can I use regular yogurt instead of Greek yogurt? A: Yes, you can use plain regular yogurt (whole milk preferred), but since it’s thinner than Greek yogurt, the batter may be slightly looser. The final crumb might be a little less rich, but it should still be delicious.

Q: Can I use all all-purpose flour instead of the almond flour blend? A: Yes. If you don’t have almond flour, you can substitute it with an additional ½ cup of all-purpose flour. The bread will have a slightly different (less nutty and tender) texture but will still work well.