Description
A light and moist buttery lemon yogurt loaf cake. This recipe is easy to make and perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon lemon zest
- 1/4 cup lemon juice
- 1 cup plain yogurt
- 1/2 teaspoon vanilla extract
- For the Glaze: 1 cup powdered sugar, 2-3 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together sugar and butter until light and fluffy.
- Beat in eggs one at a time, then stir in lemon zest and juice.
- In a small bowl, whisk together yogurt and vanilla.
- Gradually add dry ingredients to the wet ingredients, alternating with the yogurt mixture, beginning and ending with the dry ingredients.
- Pour batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the glaze: Whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf.
Notes
- For extra lemon flavor, add more lemon zest.
- You can substitute buttermilk for yogurt.
- Store leftover cake in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg