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Ultra Moist Greek Yogurt Lemon Loaf Cake with Zesty Lemon Glaze

A close-up of a moist Greek Yogurt Lemon Loaf Cake drizzled heavily with white lemon glaze and topped with zest.
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This recipe yields a very moist and tender lemon loaf cake using Greek yogurt for richness and a bright, tangy flavor. It includes a simple, zesty lemon glaze.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 2 large lemons
  • 2 large eggs
  • 1 cup plain full-fat Greek yogurt
  • 1/2 cup unsalted butter, melted
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 3 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until fragrant.
  4. Add the eggs to the sugar mixture and whisk until pale and slightly thickened, about 2 minutes.
  5. Whisk in the Greek yogurt, melted butter, lemon juice, and vanilla extract until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just incorporated. Do not overmix.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  10. While the cake cools, prepare the glaze: Whisk together the powdered sugar and 3 tablespoons of lemon juice until smooth. Add more powdered sugar or lemon juice, one teaspoon at a time, to reach a thick but pourable consistency.
  11. Once the cake is completely cool, drizzle the glaze evenly over the top. Allow the glaze to set before slicing and serving.

Notes

  • Use full-fat Greek yogurt for the best texture and moisture retention.
  • For extra lemon flavor, you can poke small holes in the warm cake before glazing and pour a small amount of extra lemon juice over it.
  • If you prefer a thicker glaze, use less lemon juice.

Nutrition

Find it online: https://delishdreams.com/greek-yogurt-lemon-loaf-cake-recipe/