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Baked Goods/ Breakfast

Lemon Yogurt Loaf

Lemon Yougurt Loaf

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By Adpated from Ina Garten Serves: 1 loaf
Prep Time: 15 minutes Cooking Time: 50 minutes


  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • 1 1/3 cups sugar, divided
  • 3 extra-large eggs
  • 2 teaspoons grated lemon zest (2 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1/3 cup freshly squeezed lemon juice



Preheat oven to350 degrees. Grease a loaf pan and line it with parchment paper.


In a medium sized bowl, sift together the flour, baking powder and salt.


In a large bowl, whisk together the yogurt 1 cup of the sugar, the eggs, zest and vanilla.


Add the dry ingredient to the wet and whisk to combine. Using a rubber spatula fold the vegetable oil into the batter.


Pour into prepared pan and bake for 50 minutes. (test, I had to cook mine for another 10 minutes)


In a small sauce pan, mix the lemon juice with 1/3 cup of sugar and cook until melted. Drizzle over the cake while it's still warm.


You can add a glaze using confectioners sugar and lemon juice, but I prefer it without.