Best Lemon Loaf Cake with Yogurt

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.

Votes: 1
Rating: 3
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Prep Time

10 minutes

Cook Time

55 minutes

Servings

MetricUS Imperial

Ingredients

Cake

• 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

Glaze

• 1 cup powdered sugar
• 1 tablespoon lemon juice
• 1-2 teaspoons lemon zest
• 1-2 teaspoons milk

Prep Time 10 minutes Cook Time 55 minutes Servings MetricUS Imperial Ingredients Cake 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 Glaze 1 cup powdered sugar 1 tablespoon lemon juice 1-2 teaspoons lemon zest 1-2 teaspoons milk

Votes: 1 Rating: 3 You: Rate this recipe!

Instructions

Cake

1. 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.
2. In a medium bowl, add flour, baking soda and salt. Whisk to combine.
3. 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.
4. Alternately beat in the flour mixture and Greek yogurt, mixing until just incorporated. Pour the batter into prepared loaf pans.
5. 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.

Frosting

1. 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.
2. Spread frosting over cooled loaves, and let sit 10-20 minutes, so the frosting can harden. Cut into slices and enjoy!

Recipe Notes

This recipe makes two small or one large loaf. You can share it or eat it all yourself. Your choice!

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