Description
A light and moist lemon loaf cake made with Greek yogurt, perfect for tea or coffee.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup plain unsweetened Greek yogurt
- ½ cup honey or maple syrup
- ¼ cup freshly squeezed lemon juice
- Zest of 2 lemons
- 2 tsp baking powder
- ½ tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, mix Greek yogurt, honey (or maple syrup), lemon juice, and zest until smooth.
- Gradually combine the wet and dry ingredients; fold gently until just mixed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes or until a toothpick comes out clean. Let cool before slicing.
Notes
Allow eggs and yogurt to reach room temperature before mixing. For added texture, try incorporating poppy seeds or chopped nuts.
