Lemon Yogurt Loaf Cake with Glaze
In short: A moist, bright loaf cake made with yogurt, oil and plenty of lemon, topped with a thin lemon glaze. Mixed in one bowl and baked in 50 minutes. It takes about 1 h 10 min in total and makes 12 servings.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 h 10 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 245 kcal
This loaf cake is moist, tangy and easy enough for a weeknight. Yogurt and oil keep the crumb soft for days, lemon zest rubbed into the sugar carries the flavor, and a thin lemon glaze finishes it. The batter is mixed with a whisk in one bowl, so there is no creaming and no mixer. Serve a slice with tea in the afternoon, or with berries and cream for dessert.
Instructions
- Heat the oven to 175°C (350°F). Grease a 23 x 13 cm (9 x 5 inch) loaf pan and line the bottom and long sides with parchment paper.
- Rub the lemon zest into the granulated sugar in a large bowl with your fingertips until it is fragrant and damp.
- Whisk in the eggs for about 1 minute, until pale and slightly thick. Whisk in the yogurt, oil, lemon juice and vanilla.
- Sift the flour, baking powder and salt over the bowl and fold with a spatula until just combined.
- Scrape the batter into the pan and level the top. Bake for 45 to 55 minutes, until golden and a skewer in the center comes out clean. The center should read 93°C (200°F).
- Cool in the pan for 15 minutes, then lift out and cool completely on a rack.
- Whisk the icing sugar and lemon juice until smooth and thick. Pour it over the cooled loaf, let it drip down the sides and leave it to set for 15 minutes.
Tips
- Use full-fat yogurt for the softest crumb. Low-fat yogurt works but makes the loaf a little drier.
- Fold in 1 tablespoon of poppy seeds, or 100 g (3/4 cup) of blueberries tossed in a spoonful of flour, for a variation.
Questions and answers
Can I use Greek yogurt in lemon loaf cake?
Yes. Greek yogurt is thicker, so stir in 1 to 2 tablespoons of milk first. Without that the crumb will be slightly denser.
Can I make lemon yogurt cake ahead?
Yes. It keeps for 4 days wrapped at room temperature and is even moister on the second day. Glaze it on the day you serve it.
Why did my lemon loaf sink in the middle?
It was probably underbaked, or the oven door was opened too early. Bake until a skewer comes out clean and avoid opening the door in the first 35 minutes.
How long does it take to make Lemon Yogurt Loaf Cake with Glaze?
About 1 h 10 min in total: 20 min of preparation and 50 min of cooking.
How many calories are in Lemon Yogurt Loaf Cake with Glaze?
About 245 kcal per serving, with 4 g of protein, 39 g of carbohydrates and 8 g of fat. These values are estimates.
Nutrition per serving
| Calories | 245 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 39 g |
| Fat | 8 g |
| Fiber | 1 g |
| Sugar | 25 g |
| Sodium | 135 mg |
Estimated values, calculated from the ingredients.
