Lemon-Yogurt Loaf

Preperation time
15 m
Skills level

Serving size
8
Country of origin

Preparation time: 15 m
Servings: 8

Ingredients

  • 1 cup granulated sugar
  • 1 large lemon zested
  • 1 cup non Greek yogurt (I like Fage)
  • 1 cup extra virgin olive oil
  • 1 1/2 lemons squeezed
  • 2 large eggs, seperated
  • 1/4 teaspoon cream of tartar
  • 2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • Topping: slices of salted butter and 1 tablespoon of sugar
  • Stand mixer bowl with paddle attachment (and whisk attachment needed)
  • Garnish: Food safe lavender flowers (optional)
  • Icing: 1 cup powdered sugar + lemon zest + 1 teaspoon lemon juice + water as needed
Recipe Type:
Course:

My daughter Maggie doesn’t eat sweets, but this cake she could not get enough of, so be sure to make two! It is lemony, springy, tasty, sweet and pairs well with tea.

Preheat the oven to 325 degrees.

Here is a great tip when you are making any cake that you want to infuse with lemon. Add the granulated sugar to a bowl and the zest of 1 lemon. With clean hands mix the lemon zest into the sugar to infuse the oils. Use your hands to pinch together sugar and lemon zest.

In the stand mixer bowl, add the lemon-infused sugar, yogurt, olive oil, and lemon juice and mix. Then add the egg yolks and mix until fully incorporated. Set aside the egg whites.

In a separate bowl, combine the flour with baking powder and baking soda. Whisk to fully incorporate.

Add the dry ingredients to wet ingredients and mix in the stand mixer bowl, scrapping down the sides and bottom of the bowl as you go.

Thoroughly clean the stand mixer bowl and be sure it is not warm. Add the egg whites with cream of tartar. Whip until stiff peeks form literally on the whisk attachment.

Fold the now whipped egg whites into the batter. This is a great trick to make a light as air cake.

Pour the batter into a greased loaf pan.

Add 4-5 thin slices of butter to the center of loaf and sprinkle the top with sugar.

Bake on the top rack for about 1 hour or until browned and springy. Oven temperatures will vary.

Easy icing idea: powdered sugar + lemon zest + lemon juice + a little water

This will be a family favorite.