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The Healthy Lemon Loaf Cake. The Best Lemon Greek Yogurt Loaf Cake. Easy, no mixer, no cake mix, and dangerously good! You're going to love this lemon pound cake recipe! #lemoncake #lemonpoundcake #poundcake #lemonloafcake #loafcake #lemonrecipes beautifuleatsandthings.com

Lemon Greek Yogurt Loaf Cake

Servings 10 slices
Author Beautiful Eats & Things


  • 1 cup sugar
  • 3 large eggs
  • 1 cup low-fat vanilla Greek yogurt
  • 2 tablespoons lemon zest
  • 1 and ½ tablespoons lemon extract
  • ½ cup vegetable oil
  • 1 and ½ cups all-purpose flour
  • 2 and ¼ teaspoons baking powder
  • ¼ teaspoon salt

Lemon Glaze:

  • 1 cup powdered sugar
  • 3 tablespoons lemon juice or more if needed for the perfect consistency


  1. Preheat oven to 350 degrees F. Grease and flour a 9×5-inch loaf pan, and set aside.
  2. In a large bowl, whisk together the sugar, eggs, vanilla Greek yogurt, lemon zest, lemon extract, and oil until smooth and combined.
  3. Add in the flour, baking powder, salt, and stir until just combined; be sure not overmix. Overmixing can result in a tough cake. Some lumps will be present in the batter, but don’t try to stir them smooth.
  4. Pour the batter the prepared loaf pan and bake for about 45-50 minutes, or until the top is set and a toothpick comes out clean or with a few moist crumbs but no batter. To help prevent excessive browning, loosely drape a piece of foil over the cake in the last 10 minutes of baking.
  5. Allow loaf cake on a wire rack for at least 20-30 minutes before drizzling it with the lemon glaze.
  6. To Make the Lemon Glaze:
  7. In a small bowl, whisk together the powdered sugar and lemon juice until smooth and combined. If needed more lemon juice or powdered sugar until the desired consistency is reached. Evenly drizzle glaze over bread before slicing and serving.
  8. Enjoy!

Recipe Notes

Nutrition Information (1 slice): Calories 287, Carbohydrates 41, Fat 10g, Protein 6g, Saturated Fat 2g, Fiber 2g, Sugars 28g

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