I am a fan of the lemon.
I love to drink lemonade- the homemade kind. I like to cook with lemons.
And, it should be no surprise that I also like to bake with lemon.
Lemon Yogurt Loaf Cake
I’m not sure if this is can also be classified as a bread. Call it what you want to call it. I’m calling it a “Lemon Loaf Cake”.
It’s like a happy medium of being a cake and a bread.
I think that I could easily call this a ‘knock-off’ of a buttermilk recipe for cake.
By “knock-off” I mean that this recipe for lemon yogurt loaf cake is kind of like a version of a buttermilk cake but, without the buttermilk. I have added Greek Yogurt instead.
I am a fan of Greek Yogurt.
I will use it instead of many other dairy products whenever I can. The experts seem to think that Greek Yogurt is a healthier dairy product. I believe them. I also like the taste of Greek Yogurt. Many of the dairy products that I substitute Greek Yogurt in for are often a bit rich for my tasting. I also don’t need any extra fat calories in my diet.
Lemons are pretty vital to this recipe.
You will need about eight or nine lemons for this. To make this Lemon Yogurt Loaf Cake, you will need to both zest and juice the lemons. Fresh juice always tastes and works the best. I have yet to find a fresh lemon zest that I can just buy at the store. So, there will be a bit of elbow grease to get this recipe going. I look at it as burning a few calories before I enjoy the cake. Sounds like a good idea right?
When would you serve this cake?
Personally, I think that this would be the perfect breakfast kind of a cake. I could serve this lemon yogurt cake to my family or to guests that I have invited over for breakfast. You could also serve this at about any other time that you would like to serve a fun kind of cake or bread.
How to make this Lemon Yogurt Loaf Cake
You will need some kind of a loaf pan. If you do not have one, pretty much any kind of a bread pan will do.
What you will need:
- Butter- 2 sticks at room temperature
- 1 3/4 cup of sugar or equivalent of sugar alternative. I use Splenda or something similar.
- Flour 2 2/3 cup all purpose
- Salt 1/4 tsp
- Baking soda 1/2 tsp
- Greek Yogurt- 1 cup
- Lemon Zest 1/3 cup
- Lemon Juice- 1/4 cup
- Vanilla Extract- 1 tsp
- Eggs- 4 large preferable
How to make this:
- Preheat your oven and prep your loaf pan (can use muffin pan, 9″ bundt or even 2X 8 1/2 by 4 loaf), for nonstick- butter or parchment paper works best
- In a mixing bowl using a stand mixer, if possible, cream together your sugar (alternative) and butter. It will take about five minutes for this to get creamy. A paddle attachment works best.
- Meanwhile, sift together your flour, salt, and baking soda and then set aside.
- In a third mixing bowl, mix together your yogurt, lemon juice lemon zest and vanilla and set aside.
- When your butter mix has become creamy, you can add your eggs one at a time, stirring and scraping the sides of the bowl as you go.
- Stirring slowly as you go, you will add 1/3 of your dry mix to the mixing bowl with the butter mix, stir, and then add about 1/3 of the yogurt mix. Stir gently and then repeat this until everything is added to the mixing bowl that originally had the butter mix in it.
- Pour into your prepped pan(s) and bake for 1 -1 1/2 hours or until a toothpick comes out clean.
- Allow to cool on a rack. You can additionally top this with sugar/alternative to serve.