Looking for a wholesome yet flavorful dessert or breakfast option? This Healthy Greek Yogurt Lemon Loaf Cake is the perfect choice! It’s moist, zesty, and subtly sweet with the bright flavor of lemon and the creamy richness of Greek yogurt. Not only does it satisfy your sweet tooth, but it also packs a protein punch, making it a great option for a nutritious start to your day or a guilt-free snack.

Why You’ll Love This Recipe

This Greek Yogurt Lemon Loaf Cake combines fresh, vibrant lemon flavor with the creamy texture of Greek yogurt, creating a moist and fluffy cake that’s not too sweet. Using whole wheat flour adds extra fiber and nutrients, while olive oil provides healthy fats. The cake is simple to make, naturally light, and ideal for breakfast, brunch, or an afternoon snack. Whether you’re baking for yourself or serving guests, this loaf is sure to impress with its bright taste and healthier profile.

Ingredients

1 1/2 cups whole wheat flour
1/2 cup sugar (or sweetener of choice)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Greek yogurt
1/4 cup olive oil
2 large eggs
1/4 cup lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a large bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix together the Greek yogurt, olive oil, eggs, lemon juice, lemon zest, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined and smooth.
Pour the batter into the prepared loaf pan and smooth out the top.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for a few minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and Timing

Servings: 8 servings
Prep time: 10 minutes
Cooking time: 45 minutes
Total time: 55 minutes

Variations

Glaze Option: Add a simple glaze made from powdered sugar and lemon juice for a touch of sweetness on top.
Berry Twist: Fold in a handful of fresh or frozen blueberries or raspberries for a fruity addition.
Nutty Crunch: Add chopped almonds or walnuts to the batter for added texture and flavor.
Coconut Flair: Stir in shredded coconut for a tropical twist to complement the lemon.

Storage/Reheating

Storage: Store the lemon loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Reheating: Warm slices in the microwave for 10–15 seconds or in a toaster oven for a slightly crisp edge.

FAQs

1. Can I use all-purpose flour instead of whole wheat flour?

Yes, you can substitute all-purpose flour if you prefer a lighter texture or don’t have whole wheat flour on hand.

2. Can I make this loaf gluten-free?

Yes, you can use a gluten-free flour blend. Make sure it contains xanthan gum or a binder for best results.

3. Can I use another type of yogurt?

You can use plain yogurt or plant-based alternatives like coconut or almond yogurt. Greek yogurt provides extra protein and creaminess.

4. Can I reduce the sugar?

Yes, feel free to reduce the sugar to suit your taste or replace it with a sugar alternative like stevia or erythritol.

5. Can I freeze this lemon loaf?

Absolutely! Wrap it tightly in plastic wrap and store in a freezer-safe bag. It will keep for up to 3 months. Thaw at room temperature before serving.

6. What can I serve with this loaf?

Enjoy it on its own, with a dollop of Greek yogurt, or alongside tea or coffee. It also pairs well with fresh berries.

7. Can I add a lemon glaze?

Yes! Mix powdered sugar with lemon juice and drizzle over the cooled loaf for an extra burst of lemony sweetness.

8. Can I make this into muffins?

Yes, divide the batter into muffin tins and bake for 18–22 minutes or until a toothpick comes out clean.

9. How do I get a stronger lemon flavor?

Add more lemon zest or a drop of lemon extract for an extra punch of citrus flavor.

10. Is this loaf suitable for breakfast?

Definitely! It’s made with wholesome ingredients like Greek yogurt and whole wheat flour, making it a healthier choice for breakfast or brunch.

Conclusion

This Healthy Greek Yogurt Lemon Loaf Cake is a delicious, tangy, and wholesome treat that’s perfect for any time of day. It’s easy to make, uses simple ingredients, and offers a lovely balance of flavor and nutrition. Whether you’re enjoying a slice for breakfast, with an afternoon tea, or as a light dessert, this lemon loaf is sure to brighten your day. Try it out and enjoy a guilt-free treat that doesn’t skimp on taste!

Healthy Greek Yogurt Lemon Loaf Cake

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Print Recipe

This Healthy Greek Yogurt Lemon Loaf Cake is light, zesty, and perfectly moist—thanks to protein-rich Greek yogurt and heart-healthy olive oil. Naturally sweetened and made with whole wheat flour, this lemon loaf is a wholesome option for breakfast, brunch, or a midday snack. With bright lemon flavor and a tender crumb, it’s a guilt-free treat that tastes indulgent but fits into a healthy lifestyle.

Total Time: 55 minutes
Yield: 8 servings

Instructions

Preheat oven to 350°F (175°C) and grease a loaf pan.
In a large bowl, whisk together whole wheat flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine Greek yogurt, olive oil, eggs, lemon juice, lemon zest, and vanilla.
Gradually stir wet ingredients into dry ingredients until just combined.
Pour batter into the loaf pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

Glaze Option: For extra sweetness, mix powdered sugar with lemon juice and drizzle on top.
Berry Twist: Fold in blueberries or raspberries before baking for fruity bursts of flavor.
Nutty Crunch: Add chopped walnuts or almonds to the batter.
Coconut Flair: Mix in shredded coconut for a tropical touch.

Author: Sophia
Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian