Greek Yogurt Lemon Loaf.
It’s one of my favorite sights to see.
Just look at that perfect lemony loaf slice! The only thing prettier might be bundt cake perfection.
This cake falls under my favorite dilemma of… is it cake? Or is it bread? Because if it’s cake, then it’s for dessert only. Unless you want to break the rules and have it for breakfast. But if it’s BREAD. Then it’s fair game. Snackage whenever possible. Breakfast, after lunch, before dinner. We can play the banana bread game and pretend like it’s good for us since it’s packed with citrus.
Oh! And yogurt. Don’t forget that one. This is just full of probiotics so I can’t imagine why you don’t want to consume it.
It’s also super simple! One bowl, no mixed necessary.
AND we use coconut oil. The health factor is blowing my mind.
Little baby hands below. I will never get sick of it.
I know I know – I JUST made the lemon pudding cake. It’s true that the lemon pudding cake might be my favorite lemon dessert ever. It is unreal. It’s soufflé-like and light and exactly what you crave if you don’t want chocolate but you do want dessert.
It just got me stuck on the lemon train! I can’t stop loving lemon desserts, and it’s only growing since it’s getting warm outside and I’m craving light and airy and fluffy things.
PLUS, with Easter coming, I always love to make a fruity or coconutty dessert (don’t worry… one of those is coming right up!) AND a chocolate dessert. So you have the best of both worlds. I need one bite of each and then I’m set for the day.
Okay just kidding. I need, like, four bites and THEN I’m set for the day.
The best balance of light dessert and delicious dessert. Making it verrrry hard to stop at one slice.
ALSO. What if we toast this? What if we make french toast with this? There are so many things we can do, I don’t even knooow.
But being a lemon loaf purist for the moment, let’s just… eat it straight.
Greek Yogurt Lemon Loaf
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup plain greek yogurt full fat or 2%
- 3/4 cup sugar
- 3 large eggs
- 2 lemons zested
- 1 teaspoon vanilla extract
- 1/2 cup coconut oil melted
- 1 lemon zested
- 1 1/2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- Preheat the oven to 350 degrees F. Butter and flour a 9×5 inch loaf pan generously.
- In a small bowl, whisk together the flour, baking powder and salt. In a large bowl, whisk together the yogurt and the sugar until combined. Whisk in the eggs, lemon zest and vanilla extract.
- Stir the dry ingredients into the wet, mixing until full combined. Use a spatula to fold the coconut oil into the batter, folding and stirring until the oil is incorporated completely. Pour the batter into the greased loaf pan and bake for 50 minutes, or until the center is set and a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove it gently and set it on a cooling rack to cool completely. Once cool, pour the icing over top. Let the icing set for 20 minutes, then slice and serve!
- Whisk the zest, powdered sugar and juice together in a large bowl until smooth. Pour it over the cake once cooled.
So mad this isn’t in front of me right now.