Description
A moist and tangy lemon yoghurt loaf cake.
Ingredients
Scale
- 1 cup plain yoghurt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- Grease a loaf pan.
- In a bowl, mix yoghurt, sugar, and oil.
- Add eggs, lemon zest, and lemon juice. Stir well.
- In another bowl, whisk flour, baking powder, baking soda, and salt.
- Combine dry ingredients with wet ingredients. Mix until just combined.
- Pour batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- Store in an airtight container.
- Can add a lemon glaze for extra sweetness.
- Best served at room temperature.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Lemon Yoghurt Loaf Cake, lemon cake, yoghurt cake, dessert