You need to try this Lemon Yogurt Loaf Cake! It’s packed with delicious lemon flavor and makes a perfect dessert.
Hi guys! Cyndi from My Kitchen Craze here. Can you believe we’re in the midst of Spring already? Summer’s going to be here before you know it. I’m not ready!! Where has the time gone? I’m so not ready for summer in Vegas. The weather is gruesome, and you have to live inside your house for like 3 months. It’s just too darn hot. When I think of Spring or Summer, I think of lemon, fresh fruits and beaches. I promised myself, before it gets to hot to do anything, I want to have BBQ’s, picnics and just some good old time outside.
Whenever the weather is cool I love to bake, and when I want to bake I want lemon. I love how fresh and light lemon desserts taste. This yogurt loaf cake is my favorite lemon dessert this year. I made this recipe into two loaves, but you could make one large loaf if you want. I love how delicious these turned out. The Greek yogurt gives it a nice creamy, airy feel, and that frosting is drinkable. I might have eaten one loaf all by myself, but we’re not telling anyone, ok? It’s our secret.
I hope you all give this lemon cake recipe a try. Bring some lemon sunshine into your life with this delicious dessert! If you’re feeling generous, make two loaves and share one. Or, you can make one large loaf and not share at all. I won’t tell anyone (or blame you) if you decide to keep it all to yourself.
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Lemon Loaf Cake with Yogurt
Bring some lemon sunshine into your life with this delicious dessert! If you’re feeling generous, make two loaves and share one. Or, you can make one large loaf and not share at all.
- Total Time: 1 hour 5 minutes
- Yield: 12 1x
Ingredients
- 2 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 stick butter softened
- 1 1/2 cup sugar
- 3 eggs
- 1 teaspoon lemon extract
- 1 teaspoon lemon juice (or more to taste)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 1 cup plain Greek yogurt
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1–2 teaspoons lemon zest
- 1–2 teaspoons milk
Instructions
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Preheat oven to 325 degrees F. Spray one or two loaf pans with non-stick cooking spray. Line pans with parchment paper and spray lightly with non-stick cooking spray; set aside.
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In a medium bowl, add flour, baking soda and salt. Whisk to combine.
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Using your stand mixer, cream together the butter and sugar until light and fluffy, about 3-5 minutes. Add in the eggs one at a time, making sure that each one get incorporated. Mix in lemon extract and juice, vanilla extract, and lemon zest.
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Alternately beat in the flour mixture and Greek yogurt, mixing until just incorporated. Pour the batter into prepared loaf pans.
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Bake in preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Allow loaves to cool 10 minutes, then remove and place on a wire rack. Cool completely before frosting.
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In a small bowl, add powdered sugar, lemon juice and zest. Add one tablespoon milk and mix. You want the frosting to be thick, but not so thick that you can’t spread it on top of the loaves. If needed add ½ or 1 more tablespoon of milk to thin out.
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Spread frosting over cooled loaves, and let sit 10-20 minutes, so the frosting can harden. Cut into slices and enjoy!
Notes
This recipe makes two small or one large loaf. You can share it or eat it all yourself. Your choice!
- Prep Time: 10
- Cook Time: 55
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Eloise says
2 questions: would it work if I substitute some lemon curd into the batter instead of fresh lemon zest (I’m trying to use what I have in the pantry)?
And can these loaves be frozen and reheated at a later time?
michelle @ blackberry babe says
I love that there’s yogurt in this beautiful lemon loaf!
Michelle | A Latte Food says
Lemon is my favorite! This looks amazing! It seriously looks luscious!
Jenny | Honey and Birch says
That frosting!! I want to douse all my desserts in it!
Trish says
Could I make this in a bundt cake pan instead of using a loaf pan?
Cyndi - My Kitchen Craze says
Hi Trish, yes you could totally make it one large cake in a bundt pan. I would bake it the same temp in the oven, but increase the time maybe 10 minutes. Make sure to watch it after that 50 minute mark, just in case. Please share if you do make it in a bundt pan. I’d love to hear how it turns out. :)
Sabrina says
I love simple, delicious cakes! This looks like one my kids would really enjoy!
Des @ Life's Ambrosia says
Oooooh I have so got to make this for my mother-in-law. She is obsessed with lemon and I know she would love it!
Trish - Mom On Timeout says
Oh man! This cake looks so moist – I can’t wait to try it!
Meg @ With Salt and Wit says
What a great recipe! I love lemon recipes!
Bintu | Recipes from a Pantry says
I absolutely LOVE lemon cake. And I bet the yogurt in this one makes it so light and fluffy.
Joanne says
I am loving this lemon yogurt cake! Thanks Andi!