Lemon Yogurt Loaf
This is a buttery loaf with all the goodness of lemon and yogurt. It is a very moist loaf. The moistness comes from the addition of a lemon syrup after it has been baked. The yogurt on the other hand gives this loaf a dense texture. If you love lemon flavored baked goods, this is one loaf you would embrace. This is an adaptation of a recipe by Ina Garten with a few changes made by me.
INGREDIENTS:
(1) 195 Grams All Purpose Flour (1-1/2 Cups)
(2) 2 Teaspoons Baking Powder
(3) 1/2 Teaspoon Salt
(4) 1 Cup Plain Yogurt (I used Greek)
(5) 200 Grams Granulated White Sugar (1 Cup)
(6) 3 Large Eggs
(7) The Zest of 1 Lemon
(8) 1 Teaspoon Pure Vanilla Extract
(9) 1/2 Cup Melted Butter (Oil can be used instead)
For Syrup:
(1) 65 Grams Granulated White Sugar (1/3 Cup)
(2) 1/3 Cup Fresh Lemon Juice
PROCEDURE:
(1) Melt the butter and leave it to cool as you work on the other aspects of the recipe.
(2) Preheat the oven to 350 degrees.
(3) Prepare the pan. Grease a loaf pan, coat the grease with some flour and line the bottom of the pan with parchment paper.
(4) In a large bowl, mix the flour, baking powder and salt. Grate the lemon zest over the mixture and mix to combine.
(5) In another bowl, whisk the sugar and yogurt together. Add the eggs one at a time and whisk to incorporate. Finally add the melted butter and vanilla extract and mix to combine.
(6) Pour the wet ingredients into the dry ingredients and mix just until combined.
(7) Pour the mixture into the prepared loaf pan, level and bake in the preheated oven for 50 minutes or until a cake tester comes out clean.
(8) As soon as the cake is out of the oven, cook the sugar and lemon juice for the syrup until all the sugar has melted. Pour this syrup over the hot loaf and allow the cake to soak it all up. Leave the loaf in the pan until it has cooled down and soaked up all of the syrup.
This cake is best eaten the day after it has been made. Simply cover the loaf in the pan with foil paper and keep until the next day.
BONUS RECIPES:
(1) Lemon Poppy Seed Loaf. Recipe here.
(2) Lemon Banana Bread. Recipe here.
Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.
It is so easy to make. Will try to bake it soon. Thanks for sharing
Thanks Bola 🙂
Great work kudos to you
Thanks Tade.
ps sir which Nigerian yoghurt can i make use of? will fulani nono be ok?
“Fulani nono” will not work with this recipe. Any store bought yogurt will be fine. Try to use an unsweetened one.
Terry @it again,God bless terry in million times
Thanks.
Hmmm….,thanks 4 sharing.God bless nd increase u.
Thanks
It’s in the oven, smells delicious already. Will let you know what it tastes like. Many thanks.
How did it turn out? I’m looking forward to your review.
Hi terry, I tried ur lemon yogurt recipe, the taste is awesome but mine is not fluffy at all, it’s very thick if that is d right word. How did I go wrong? Pls help me. Tnx
Since I was not there when you mixed the ingredients and baked the loaf, I really cant say where you went wrong? The loaf is not supposed to be “thick” nor “fluffy”. It is supposed to be moist and soft.
Hi terry. Thanks for the wonderful recipe. The taste is awesome. Had to try the cake like twice before we finally got it. First with hollandia yogurt drink, d batter was very light and d cake was so thick, like buns. So, went to d store and bought plain unsweeten yogurt. this time d batter was thick than d first one. The cake came out nice, moist and taste awesome* thanks terry.
I’m glad it finally worked out well for you Joy. Thanks for sharing your experience with the rest of us.
Hi Terry, I made this on Monday, tasted it the following day as you suggested. It was amazeballs!!! I will definitely be making this often because it’s so simple and does not require any mixer. I will however forgo the syrup next time. Thank you.
I’m glad you loved it Prisca. It will still be a great loaf even without the syrup, just not as moist.
Hello terry, u don’t know how much of a blessing u are.. Pls wat is ur gram measurement of 1cup and half cup.. Ours here is 250g equivalent to 1cup..
It depends on the ingredient. You can find a lot of measurement tables online.
Hi Terry,
Please How do you properly store it and how long can you store it at room temperature for?
In the fridge or freezer. About 4 days at room temp.