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Cupcake on yogurt

Lemon Yogurt Loaf Cake

Tasty, easy, and wonderfully fragrant — for the whole family! This yogurt loaf cake has an interesting makeup and a bright lemon flavor. It could well become a favorite in your recipe box. And it couldn't be easier to make — even a first-time baker will nail it on the first try!

Maria

Recipe author

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Composition / ingredients

Servings:

Flour

200

Yogurt (plain)

200

Sugar

150

Vegetable oil

100

Eggs (large)

Lemon zest

Baking powder

Salt (pinch)

Lemon juice

Sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 6 g

Fats 24 % 13 g

Carbohydrates 65 % 35 g

283 kcal

GI: 3 / 3 / 94

Cooking method

Step 1:

How do you bake a lemon-scented yogurt loaf? It's easy! First, gather the ingredients. Use all-purpose flour. Any vegetable oil works, but ideally a refined, odorless one. I'm using sunflower oil, since olive oil can add a slight bitterness. The eggs should be large and good-quality. The yogurt should be plain, unsweetened, and thick — not a drinkable kind. If drinkable yogurt is all you have, you'll need a bit more flour.
Step 2:

Combine the eggs and sugar and beat with a mixer until smooth. The mixture should be fluffy and triple or quadruple in volume.
Step 3:

Add the room-temperature yogurt and the vegetable oil and beat again until smooth. The mixture will loosen up — that's exactly right. For a more pronounced lemon flavor, you can use lemon yogurt instead of plain Greek.
Step 4:

Sift the flour with the baking powder and salt and add it to the batter in batches, beating smooth after each addition. You may need a little more or less flour — go by the consistency. The batter should be thick but pourable.
Step 5:

At the end, mix in the lemon zest with the mixer or a spatula. See the note below the recipe on how to zest a lemon properly.
Step 6:

Pour the batter into a greased loaf pan and smooth the top. My pan is about 8 × 4 inches (21 × 11 cm). If you use a round pan, 7 inches (18 cm) across works. Put the loaf in an oven preheated to 350°F (180°C) and bake for 45–50 minutes, until a skewer comes out clean.
Step 7:

While the loaf bakes, make the syrup.
Step 8:

Pour the lemon juice into a small saucepan and add the sugar. Over low heat, bring it to a boil and cook for 2 minutes, until the sugar fully dissolves.
Step 9:

Poke deep holes all over the baked loaf with a skewer.
Step 10:

Pour the lemon-sugar syrup over the top. I brushed it on so the syrup would soak right into the loaf. Let it cool in the pan.
Step 11:

Transfer the cooled lemon loaf to a platter, slice, and serve. Enjoy!

A soft, velvety crumb and an irresistible citrus aroma — this loaf has everything I love in this kind of baking!
It's important to zest citrus properly, because it directly affects whether your baking turns out bitter. 1. Pour boiling water over the lemon and dry it well — zest is harder to grate off a wet lemon. 2. It's easier to zest a whole lemon or half. 3. Remove only the top colored layer (yellow on lemons, orange on oranges, green on limes) without digging into the white pith beneath. That white layer between the zest and the flesh is what tastes bitter, so try to keep it out of the batter.
Be ready to use a little more or less flour than the recipe calls for. Go by the consistency of the batter rather than the exact amount. To avoid mistakes, read up on flour and its properties!
Keep in mind that every oven is different, so your temperature and time may vary from the recipe. For consistently good baking results, check out the helpful guide to how ovens behave!