Lemon Yogurt Loaf
Submitted by lovingfruits
A moist lemon yogurt loaf with a double hit of citrus, lemon-rubbed sugar in the batter and a tangy lemon syrup brushed over the top. Tender from yogurt and oil, bright and not too sweet.
YIELD
12 servingsPREP
9 minCOOK
40 minREADY
56 minThis lemon yogurt loaf is everything a lemon cake should be: moist, tender, and packed with bright citrus from two directions.
The first hit of lemon comes from a clever step, rubbing the sugar with lemon zest between your fingers before mixing. That releases the zest’s fragrant oils into the sugar, perfuming the whole loaf far more than zest stirred in plain.
Yogurt and oil are what keep the crumb so moist and tender, with the yogurt adding a subtle tang that plays beautifully against the lemon. There’s no creaming butter here, so it comes together fast in just a couple of bowls.
The finishing touch is a lemon syrup brushed over the warm loaf. As it soaks in, it adds a second, sharper layer of lemon and keeps the cake moist for days. Move the loaf around so it drinks up every drop.
Chef Tips
- Rub the lemon zest into the sugar with your fingers to release its oils for the most intense lemon flavor.
- Don’t overmix once the flour goes in, to keep the crumb tender.
- Brush the syrup on while the loaf is still warm so it soaks in rather than sitting on top.
- Line the pan with parchment for an easy, clean release.
Variations
- Add a handful of poppy seeds for a lemon-poppyseed loaf.
- Swap the lemon for lime or orange zest and juice.
- Finish with a thicker glaze instead of the syrup for a sweeter loaf.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In medium bowl, whisk together flour, baking powder, baking soda and salt.
In large bowl and using fingers, rub sugar with lemon zest.
Whisk in yogurt and eggs, whisk in oil.
Add flour mixture in 2 additions and mix well.
Scape into parchment paper-lined 8 by 4 inch (1.5L) loaf pan.
Bake oven until a wood stick inserted in centre comes out clean, 40 to 45 minutes.
Let cool in pan on wire rack for 5 to 10 minutes.
Remove from pan, place on small tray.
For preparing the syrup:
In small bowl, whisk powdered sugar with lemon juice until dissolved.
Brush over top and sides of loaf, moving loaf around to absorb excess liquid.
Let cool on wire rack.
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