Name: Healthy Greek Yogurt Lemon Loaf Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 cup plain Greek yogurt; 2 large eggs; 1/2 cup honey or maple syrup; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 1 teaspoon vanilla extract; 1/3 cup olive oil or neutral vegetable oil; 1 1/2 cups all-purpose flour or whole wheat flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt

Jump to Recipe·Leave a Review

This healthy Greek yogurt lemon loaf cake is light, moist, and full of fresh lemon flavor. I like making it when I want a simple baked treat that feels comforting but still balanced enough for everyday snacking.

Why You’ll Love This Recipe

I love this recipe because it uses Greek yogurt to keep the loaf tender while adding a bit of protein. The lemon flavor is bright and refreshing without being too sharp, and the sweetness is just enough to satisfy my cravings. I also like that it works well for breakfast, dessert, or an afternoon treat. Healthy Greek Yogurt Lemon Loaf Cake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

plain Greek yogurt
eggs
honey or maple syrup
lemon zest
fresh lemon juice
vanilla extract
olive oil or neutral vegetable oil
all-purpose flour or whole wheat flour
baking powder
baking soda
salt

Directions

I start by preheating the oven and lightly greasing a loaf pan. In a bowl, I whisk together the Greek yogurt, eggs, honey, lemon zest, lemon juice, vanilla extract, and oil until smooth.

In a separate bowl, I mix the flour, baking powder, baking soda, and salt. I then gently fold the dry ingredients into the wet ingredients, stirring just until combined so the loaf stays soft.

I pour the batter into the prepared pan and smooth the top. I bake the loaf until it’s golden and a toothpick inserted into the center comes out clean. Once baked, I let it cool in the pan briefly before transferring it to a rack to cool completely.

Servings and Timing

I usually slice this loaf into 8 to 10 servings.
Preparation takes about 15 minutes, and baking time is around 45 to 50 minutes. I let the loaf cool for at least 20 minutes before slicing.

Variations

I sometimes add poppy seeds for a classic lemon-poppy flavor. When I want a sweeter finish, I drizzle a light lemon glaze on top after the loaf cools. I also like using whole wheat flour for a heartier texture or adding blueberries for extra freshness.

Storage/Reheating

I store the lemon loaf in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. For longer storage, I freeze individual slices and thaw them as needed. When I want to serve it warm, I gently heat a slice for a few seconds.

FAQs

Can I use flavored Greek yogurt?

I prefer plain Greek yogurt so I can control the sweetness and lemon flavor, but lightly flavored yogurt can work if it’s not too sweet.

Is this loaf very sweet?

I like that it’s mildly sweet, which lets the lemon flavor shine and keeps it suitable for breakfast.

Can I make this loaf gluten-free?

I can substitute a gluten-free all-purpose flour blend, and it usually works well with minimal texture change.

Why did my loaf sink in the middle?

I’ve noticed this can happen if the loaf is underbaked or if I open the oven door too early during baking.

Can I reduce the oil?

I can slightly reduce the oil, but I keep some in the recipe because it helps maintain moisture.

Conclusion

This healthy Greek yogurt lemon loaf cake is one of my favorite go-to baking recipes because it’s simple, flavorful, and versatile. I enjoy how the Greek yogurt and lemon work together to create a loaf that feels both nourishing and indulgent at the same time.