Looking for easy cake recipes that taste like sunshine? This Lemon Yogurt Loaf is incredibly simple to make and delivers a bright, tender crumb that’s perfect for any time of day. You’ll love how quickly you can whip up this delightful treat.
Key Ingredients & Substitutions:
- Plain Yogurt: Use Greek yogurt for a denser loaf.
- All-Purpose Flour: A gluten-free 1:1 baking flour blend can be used.
- Lemons: Fresh lemon juice and zest are essential for vibrant flavor.
- Granulated Sugar: Coconut sugar can be substituted, but it will change the flavor and color.
Ingredients:
For the Loaf:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup plain full-fat yogurt
- ½ cup vegetable oil (or other neutral oil)
- 2 large eggs
- 1 tablespoon lemon zest (from 1-2 lemons)
- 2 tablespoons fresh lemon juice
For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
How Much Time Will You Need?
- Total Time: 50-60 minutes
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Servings: 8 slices
- Tools Needed: 9×5 inch loaf pan, mixing bowls, whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang on the sides for easy removal. This step ensures your easy cake recipe comes out perfectly.
2. Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure there are no lumps; a well-combined dry mixture is key to a great cake. Set this aside for a moment.
3. Combine Wet Ingredients
In a large bowl, whisk together the sugar, yogurt, vegetable oil, eggs, lemon zest, and lemon juice until smooth and well blended. This creates the flavorful base for your lemon loaf, one of the best easy cake recipes.
4. Mix Wet and Dry
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix; a few small lumps are fine. Overmixing can lead to a tough loaf.
5. Bake the Loaf
Pour the batter into your prepared loaf pan and spread it evenly. Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and the loaf should spring back when lightly touched.
6. Cool and Glaze
Let the loaf cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely. While it cools, whisk together the powdered sugar and lemon juice for the glaze. Once the loaf is completely cool, drizzle the glaze over the top.
Variation Ideas:
- Blueberry Lemon Loaf: Fold in ½ cup of fresh or frozen blueberries (do not thaw) with the dry ingredients.
- Poppy Seed Loaf: Add 1-2 tablespoons of poppy seeds to the dry ingredients for a delightful texture.
- Orange Yogurt Loaf: Substitute orange zest and juice for the lemon for a different citrus flavor.
Storage Instructions:
Store your Lemon Yogurt Loaf tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze individual slices, wrapped well, for up to 2 months. Thaw at room temperature or gently warm in a microwave.
Frequently Asked Questions (FAQ):
- Can I use low-fat yogurt?
Yes, but full-fat yogurt will give a richer, more moist texture to this easy cake recipe.
- My loaf sank in the middle, what happened?
This often happens if the oven door was opened too early or if the loaf was underbaked.
- Can I make this into muffins?
Yes, pour the batter into a greased muffin tin and bake for 18-22 minutes.
- Do I need to zest the lemon?
Yes, the zest holds most of the lemon oil, providing intense flavor. Don’t skip it for this easy cake recipe!
- How do I know when the loaf is done?
A wooden skewer or toothpick inserted into the center should come out clean.
- Can I omit the glaze?
Absolutely! The loaf is delicious on its own, but the glaze adds an extra burst of lemon flavor.