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.
Servings Prep Time
12 10minutes
Cook Time
55minutes
Servings Prep Time
12 10minutes
Cook Time
55minutes
Ingredients
Cake
Glaze
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!