Lemon Yogurt Loaf Cake Recipe

This delicious egg free and butter free Lemon Yogurt Loaf Cake is incredibly moist and tender. This is one of the most delicious cakes I have baked for friends and family.

eggfree lemon cake, butterfree lemon cake, oliveoil lemon cake, moist lemon cake, lemon loaf cake, lemon cake, Tea cake

This Lemon Yogurt Loaf Cake tastes amazing with a nice cup of tea or coffee. You can serve it with some lemon curd to make it a delicious dessert as well. I have played with a few recipes before, but was never satisfied 100% until this time and that’s why you are reading about this Lemon Yogurt Loaf Cake Recipe. Slightly tangy from the lemon juice and extremely flavorful from the lemon zest, and, moist and spongy from the yogurt, this Lemon Yogurt Loaf Cake is one moist, delicate and yummy treat for a casual get-together with friends or just to snack on.

This Lemon Yogurt Loaf Cake has no butter or no eggs in it. The light olive oil in the batter makes this cake so moist and travel friendly and fat free. Dress the cake up with a light lemon-sugar drizzle and you are in for a delicious lemony treat.

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Why You’ll Love This Lemon Yogurt Loaf Cake

  • Deliciously moist (other cakes don’t even compare)
  • Soft and almost creamy-tasting crumb
  • Made with Greek yogurt and Olive oil
  • A great cake to travel with

Anyone who has seen my home, know that, I hate having items or utensils crowding my working space. I start with a clean kitchen and having a clean kitchen help me focus. And then I keep on cleaning as I continue. So, by the time, the cake batter is ready and into the oven, the kitchen looks like it never was used. Yup! That clean.

So today is Sunday and I have been dreaming about a citrus cake for the whole weekend. Can you believe it…, I let Friday and Saturday pass by without trying to listening to my nagging inner voice to bake a cake. Well, I did. Finally. I made this wonderful, delicious, light and moist LEMON YOGURT LOAF CAKE. I used full fat Greek yogurt and olive oil. Again, feel free to use whatever yogurt you have at home and whatever oil you want to use. If you have noticed, my cake recipes don’t follow rules.

How about you check out some more healthy cake recipes, yeah?

Chocolate Marble Cake Recipe

Egg less Double Chocolate Bundt Cake with Nutella Frosting

Cardamom Cream Cake

Orange Olive Oil Cake

Olive Oil Date and Walnut Cake

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Lemon Yogurt Loaf Cake Recipe

  • Servings: 4-6
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

This delicious egg free and butter free Lemon Yogurt Loaf Cake is incredibly moist and tender. This is one of the most delicious cakes I have baked for friends and family.


Ingredients

  1. 150 g/ ½ cup plain yogurt. I used Greek yogurt
  2. 200g/1 cup sugar
  3. 225g /1 ½ cups all-purpose flour
  4. 1/2 tsp baking soda
  5. 1 tsp apple cider vinegar
  6. 1tsp baking powder
  7. ½ teaspoon salt
  8. Grated lemon zest from 2 lemons
  9. 1 tbsp. lemon juice
  10. 125ml/ ½ cup olive oil

Directions

  1. Preheat the oven to 350˚F (175˚C)
  2. Prepare a loaf pan by spraying with oil and lining with a parchment paper
  3. In a large bowl, combine the yogurt, sugar, oil, baking soda, baking powder and vinegar and salt.
  4. Stand for 5 minutes until bubbly.
  5. Add the flour until smooth. Whisk in the lemon juice and lemon zest
  6. Pour the batter into prepared pan.
  7. Bake for 40 to 45 minutes or you know when it’s ready when you insert a toothpick inserted into the center and it comes out clean
  8. Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.

Author: MyYellowApron

I’m scrappy, weird and goofy. I’m a snob when it comes to a LOT of things.., Mainly – coffee, wine and chocolates. I laugh loud and yell louder. I run fast, but walk slow. I love walking long walks with a hot mug of coffee held tight between my hands. I have lonely eyes and a kind heart. I forgive but rarely forget. I remember the silliest of things and forget important matters. I love to run, read, cook and entertain. I draw inspirations from anything and everything aesthetic. There are numerous people who have and still continue to enrich my life in many good ways. I will remain indebted to them – Always. My dad is my biggest fan when it comes to cooking. I could see his eyes light up every time I serve something. My mom’s agility and affectionate nature that reflects on her food is something I’m still trying to master. Travel fascinates me amongst other things. Leave me in Venice and I would get lost in its timeless beauty – The canals. The piazzas. The art. The espresso. Leave me in NYC and I would tirelessly walk the length and breadth of the city (after all, There is always something open 24 hours a day). Through this blog, I am hoping to bring in my passion and love for a few things – Cooking, Travel, Kids, Coffee, Clothes and in the interim learn more myself. Hope I am able to do justice to my PASSION.

23 thoughts

  5. Pingback: Double Chocolate Loaf Cake (Eggless) – MyYellowApron
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  7. Hi .. it looks wonderful but also little burnt from side .. I must be mistaken .. do feel free to correct me .
    question… should curd be at room temperature?

    Liked by 1 person

  14. Pingback: Ricotta Almond Gluten-free Cake – MyYellowApron

  19. I have added 2tsp of baking powder and 1tsp of baking soda. Hope my cake will turn out good. It’s in cooker now

    Like

  23. Pingback: Moist Lemon Poppy Seed Muffins – MyYellowApron

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