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Greek Yogurt Lemon Loaf Cake

A light, moist, and zesty lemon loaf made with Greek yogurt for added protein, richness, and tang. This healthier twist on the classic lemon cake is sweetened naturally and perfect for breakfast, brunch, or a wholesome snack. Bursting with bright citrus flavor, it’s a sunshine-filled bake that’s simple, satisfying, and versatile.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Brunch, Dessert, Snack
Cuisine American, Mediterranean-inspired
Servings 10 slices
Calories 180 kcal

Equipment

  • 9x5-inch loaf pan
  • Microplane/zester
  • Large mixing bowl
  • Medium bowl
  • Whisk
  • Silicone spatula
  • Parchment paper (optional)
  • Cooling rack

Ingredients
  

Wet Ingredients:

  • 2 large eggs (room temperature)
  • 3/4 cup honey, maple syrup, or coconut sugar
  • 1 cup full-fat or 2% plain Greek yogurt
  • 1/4 cup avocado oil, light olive oil, or melted coconut oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

Dry Ingredients:

  • 1 1/2 cups all-purpose flour (or 50/50 with whole wheat)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Optional Glaze:

  • 1/2 cup powdered sugar
  • 1–2 tablespoons lemon juice or Greek yogurt

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
  • Whisk wet ingredients in a large bowl: eggs, sweetener, yogurt, oil, lemon juice, zest, and vanilla.
  • Combine dry ingredients in a separate bowl: flour, baking powder, baking soda, and salt.
  • Fold dry into wet gently using a spatula. Mix just until no dry streaks remain. Do not overmix.
  • Pour into pan and smooth the top. Bake for 45–55 minutes, checking with a toothpick at 45 minutes.
  • Cool in pan for 10 minutes, then transfer to a cooling rack to cool completely.
  • Optional glaze: Mix powdered sugar and lemon juice or yogurt until smooth. Drizzle over cooled loaf.

Notes

  • For a richer flavor, always use fresh lemon zest and juice—bottled doesn’t compare.
  • Want a lighter crumb? Do not overmix the batter after adding flour.
  • For best results, let loaf rest overnight to deepen lemon flavor.
  • Add-ins like blueberries, poppy seeds, or grated zucchini work beautifully.
  • Use full-fat yogurt for maximum moisture, but 2% works well too.
Keyword brunch loaf, Greek yogurt lemon loaf, healthy lemon cake, lemon yogurt loaf, light citrus loaf, protein lemon bread