Yogurt Lemon Loaf

Yogurt Lemon Loaf

Lemoncake10.jpeg

I did a little experimenting with this cake loaf as I wanted to use greek yogurt to add some protein - and it turned out gorgeous! Not too sweet, extremely moist, and so tasty. The amount of fresh lemon juice (and zest) is just perfect, leaving you with a tart taste thats not overpowering. The sugar is brown, and far less than any usual cake recipe. I also used coconut oil (melt it if its solid) in place of vegetable oil. I made a lemon juice & sugar glaze on the stove to pour over once the cake is baked, but still warm - this is the perfect way to add that extra moisture at the end without a high calorie icing. 

 9 Ingredients 

9 Ingredients 

Ingredients:

  • 1.5 cups all purpose flour
  • 2 tsp Baking Powder
  • 1/2 tsp salt
  • 1 cup plain (Greek if possible) yogurt
  • 1 1/4 cups brown sugar (1 cup in cake 1/4 for end coating)
  • 3 large eggs
  • Grated lemon zest of 2 lemons (approx. 2 tsp)
  • 1/2 tsp vanilla extract
  • 1/3 cup unscented coconut oil (vegetable oil is fine too) 
  • 1/3 cup fresh lemon juice (approx. 2 large lemons)
 Sifted Flour, Baking Powder & Salt

Sifted Flour, Baking Powder & Salt

 Ingredients in second bowl ready to whisk

Ingredients in second bowl ready to whisk

Method: (Oven 180c non fan assisted)

  • Line bottom of bread loaf tin with parchment paper (see pic below)
  • In first bowl, sift the Flour, Baking Powder & salt
  • In a second bowl whisk the Yogurt, Sugar, Eggs, Lemon Zest & Vanilla
  • Mix the dry ingredients into the wet ingredients (best is to use a silicone spatula)
  • Mix in the coconut / vegetable oil
  • Pour into lined bread loaf tin (evenly distributing the mixture)
  • Bake for 40-45 minutes (until brown & poked with toothpick/slim knife comes out clean)
  • While cake is baking, in a small pot on stove get the 1/3 cup lemon juice & 1/4 cup sugar warmed up so the sugar dissolves. Set aside till cake is done
  • Remove cake, let cool for 5 min then poke in several places with toothpick
  • While still warm, pour the lemon sugar mixture from pot, over the cake evenly & let it absorb
  • Let cool fully then cut & serve
  • Yum!
 My little bakers 

My little bakers 

 Batter ready for bread loaf tin

Batter ready for bread loaf tin

 Ready to bake!

Ready to bake!

 Voila! Yum

Voila! Yum

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Claire x