Lemon Yogurt Cake

This moist, sweet, lemony loaf cake is lightened up with creamy Greek yogurt!


You’ll Need:

Lemon Yogurt Cake:

  • 1 cup whole wheat pastry flour
  • ½ cup all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ⅔ cup granulated sugar
  • 1⅓ cup plain non fat Greek yogurt
  • 2 tablespoons unsalted butter, melted and cooled slightly
  • 1 whole egg
  • 2 egg whites
  • 1 tablespoon lemon zest
  • ½ teaspoon vanilla extract

Lemon Syrup:

  • ¼ cup lemon juice
  • 2 tablespoons granulated sugar

Lemon Glaze:

  • ¼ cup powdered sugar
  • 2 teaspoons lemon juice

Instructions:


  1. Preheat oven to 350 degrees.
  2. Spray an 8½ x 4½ inch loaf pan with cooking spray, then line the bottom with a piece of parchment paper, spray and flour the pan.
  3. In a large bowl whisk together the flours, baking powder, and salt.
  4. In a smaller bowl whisk together the yogurt, egg, egg whites, sugar, vanilla, lemon zest and melted butter.
  5. Pour the wet ingredients into the dry and whisk together until everything is incorporated.
  6. Pour the batter into the prepared loaf pan and bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool the cake in the pan for 10 minutes before removing it to finish cooling on a wire rack.
  8. While the cake is cooling in the pan cook ¼ cup of lemon juice and 2 tablespoons of sugar in a small saucepan until the sugar has dissolved.
  9. Place a piece of parchment paper or wax paper underneath the wire cooling rack then remove the cake from the pan and place it on top of the rack.
  10. Drizzle the lemon syrup over the warm cake then allow the cake to cool completely.
  11. While the cake is cooling whisk together the powdered sugar and 2 teaspoons of lemon juice in a small bowl.
  12. Once the cake is completely cooled drizzle the lemon glaze over the top of the cake.

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