Moist Lemon Yogurt Loaf Cake
A bright, tender loaf with lemon zest in the batter, a lemon syrup soak and a tangy glaze. Add poppy seeds if you like.
- Prep
- 15 min
- Cook
- 55 min
- Total
- 1 hr 10 min
- Makes
- 1 (9x5-inch) loaf, about 10 slices
Rubbing the lemon zest into the sugar releases its oils and makes the whole cake taste of lemon. A quick lemon syrup brushed over the warm loaf keeps it moist for days.
Lemon poppy seed version
Stir 1 tablespoon of poppy seeds into the batter with the flour.
A quick bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs, and the center reads about 200°F on an instant-read thermometer. If the top browns before the middle is done, tent it loosely with foil.
Moist Lemon Yogurt Loaf Cake
- Prep
- 15 min
- Cook
- 55 min
- Total
- 1 hr 10 min
- Makes
- 1 (9x5-inch) loaf, about 10 slices
Ingredients
Method
Heat the oven to 350°F and line a 9x5-inch loaf pan with parchment.
Whisk the flour, baking powder and salt.
In a large bowl, rub the sugar and lemon zest together with your fingers until fragrant. Whisk in the yogurt, eggs, oil and vanilla.
Fold in the dry ingredients until just combined. Pour into the pan.
Bake for 50 to 55 minutes, until golden and a toothpick comes out clean.
Meanwhile, heat the lemon juice and sugar for the syrup until the sugar dissolves. Poke the warm cake all over with a skewer and brush on the syrup. Cool completely, then drizzle with the whisked glaze.
A new recipe from our editors: times are estimates and have not yet been confirmed in our own test kitchen. Use the doneness cues and temperatures above.
Storage
Keep the glazed cake covered at room temperature for up to 3 days. The unglazed cake freezes well for up to 3 months.
