Yogurt Lemon Loaf Recipe

Posted by myfab5 February 22, 2025

Ingredients

Milk and Creamer:

The ingredients for this delicious yogurt lemon loaf recipe include common pantry staples such as all-purpose flour, granulated sugar, and unsalted butter, which adds a rich flavor to the cake.

For the wet ingredients, we have plain whole milk yogurt, which provides moisture and tenderness to the loaf. The acidity in the yogurt also helps to react with the baking soda and create a light and fluffy texture.

Lemon juice and zest are added to give the loaf its distinctive citrus flavor. Fresh lemons are preferred over bottled lemon juice for their vibrant and intense flavor.

Large eggs serve as an emulsifier, binding together the wet and dry ingredients while providing richness and moisture. They also help to add structure and stability to the cake.

Unsalted butter adds a subtle sweetness and creamy texture to the loaf. Salt is used to balance out the flavors, enhance the sweetness of the sugar, and bring out the brightness of the lemon zest.

A hint of vanilla extract is added for its warm, comforting flavor that complements the citrus notes from the lemons. You can use either pure or imitation vanilla extract depending on your preference.

For the creamer used in this recipe, a non-dairy alternative like soy milk or coconut creamer can be substituted if you prefer a dairy-free option. However, traditional heavy cream is also an excellent choice for its rich texture and creamy flavor.

1 cup of milk (whole milk recommended)

The yogurt lemon loaf recipe requires several ingredients to create a moist and flavorful dessert. The first ingredient is:

  • 1 cup of milk
    • Whole milk is recommended for this recipe as it provides a richer flavor and texture compared to low-fat or skim milk.
    • The fat content in whole milk helps to keep the cake moist and tender, making it perfect for a yogurt lemon loaf.
  • 1 cup of plain yogurt
    • This will add moisture and tanginess to the cake, complementing the flavors of lemon and sugar.
    • Select a plain, unflavored yogurt that is high in protein for an extra boost.
  • 1/2 cup of granulated sugar
    • This will add sweetness and help balance out the tartness from the lemon zest.
    • You can adjust the amount of sugar to your taste, but keep in mind that it will also affect the texture of the cake.
  • 1/2 cup of unsalted butter, softened
    • This will add moisture and tenderness to the cake, as well as provide a rich flavor.
    • Make sure the butter is at room temperature before using it in the recipe.
  • 2 large eggs
    • The eggs will add moisture, richness, and structure to the cake.
    • Makesure they are at room temperature before using them in the recipe.
  • 1 teaspoon of lemon zest
    • This will add a burst of citrus flavor to the cake and complement the yogurt and lemon juice.
    • Use freshly grated lemon zest for the best flavor.
  • 1 tablespoon of lemon juice
    • This will add a touch of acidity to balance out the sweetness and richness of the cake.
    • Use freshly squeezed lemon juice for the best flavor.
  • 1 teaspoon of vanilla extract
    • This will add a hint of sweetness and a touch of warmth to the cake.
    • Use high-quality vanilla extract for the best flavor.

1/4 cup heavy cream or halfandhalf

In this recipe for Yogurt Lemon Loaf, we’re going to focus on the ingredient that adds a rich and creamy texture – heavy cream or half-and-half.

Heavy cream, also known as whipping cream, is a dairy product that’s high in fat content, typically around 36% to 40%. It has a thick consistency and a velvety texture, making it an excellent addition to baked goods, sauces, and desserts. When used in the Yogurt Lemon Loaf recipe, heavy cream contributes to the moisture and tenderness of the cake.

Half-and-half, on the other hand, is a mixture of milk and cream, typically containing around 10% to 12% fat content. It has a rich, creamy texture but is lighter than heavy cream. Half-and-half is often used in baking as a substitute for heavy cream or whole milk, providing moisture and tenderness without adding too much extra fat.

When substituting half-and-half for heavy cream in the Yogurt Lemon Loaf recipe, keep in mind that the result might be slightly different in terms of texture. If you choose to use half-and-half, you may need to adjust the amount of liquid in the recipe accordingly, as it has a higher water content than heavy cream.

In summary, both heavy cream and half-and-half can add richness and moisture to your Yogurt Lemon Loaf, but they have different characteristics that might affect the final result. If you prefer a lighter, more delicate texture, half-and-half might be the better choice, while heavy cream will give you a more indulgent, creamy cake.

Sugar and Spices:

The art of baking often lies in the balance of ingredients, particularly sugar and spices, which can make or break a recipe. In the case of our yogurt lemon loaf, the combination of these two elements will not only enhance its flavor but also add moisture and texture.

Sugar, a staple in most baked goods, serves multiple purposes in this recipe. Firstly, it provides sweetness, which is balanced by the tartness of the lemon. Secondly, sugar helps to tenderize the cake by breaking down the starches in the flour and contributing to its overall softness. Finally, sugar plays a role in browning, which gives the loaf its golden crust.

There are two types of sugar used in this recipe: granulated sugar and brown sugar. Granulated sugar provides immediate sweetness, while brown sugar adds depth and a slightly caramel-like flavor. The combination of both sugars ensures that the cake is neither too sweet nor too bland.

Spices, on the other hand, add an extra layer of complexity to the recipe. In this case, we’re using lemon zest, which not only adds citrus flavor but also contributes to the loaf’s texture and appearance. The lemon zest adds a subtle burst of citrus flavor that complements the sweetness of the sugar.

When it comes to spices, balance is key. Too little spice can result in an underwhelming flavor, while too much can overpower the other ingredients. In this recipe, we’re using just the right amount of lemon zest and lemon juice to create a harmonious balance of flavors.

The ratio of sugar to spices in our yogurt lemon loaf recipe is carefully calculated to ensure that each bite is balanced and satisfying. The sweetness of the sugar pairs perfectly with the tartness of the lemon, while the spices add depth and complexity to the flavor profile.

In conclusion, the combination of sugar and spices is crucial in creating a well-balanced and delicious yogurt lemon loaf. By using the right ratio of granulated sugar to brown sugar and adding just the right amount of lemon zest and lemon juice, we can create a recipe that is both sweet and tangy, with a delicate balance of flavors that will satisfy even the most discerning palate.

1 cup granulated sugar

The **Ingredients** for this delightful yogurt lemon loaf recipe are as follows:

1 cup _granulated sugar_ (white, fine-grained sugar that dissolves easily and provides a sweet flavor to the bread)

1/2 cup unsalted butter, softened to room temperature for easy mixing and blending with the other ingredients

4 large eggs, fresh from the refrigerator, providing moisture, richness, and leavening properties to the loaf

2 cups all-purpose flour (a versatile and widely used type of flour suitable for baking a variety of breads)

2 teaspoons baking powder (a leavening agent that helps the bread rise and gives it a light texture)

1 teaspoon salt, a necessary ingredient to balance the sweetness and bring out the flavors in the loaf

1 cup plain **yogurt** (low-fat or non-fat, providing moisture, tenderness, and a tangy flavor)

2 tablespoons freshly squeezed lemon juice (from 1-2 lemons, adding a burst of citrus flavor and aroma)

2 teaspoons grated lemon zest (from 1 lemon, adding a subtle citrus flavor and fragrance)

Vanilla extract, optional (a few drops can enhance the overall flavor and aroma of the bread)

1 teaspoon vanilla extract

Vanilla extract is one of those magical ingredients that can add depth and warmth to a wide range of baked goods, including the Yogurt Lemon Loaf recipe.

A teaspoon of vanilla extract is often called for in recipes as it provides a delicate yet distinct flavor profile that complements the sweetness of the sugar and the tanginess of the lemon in the Yogurt Lemon Loaf recipe.

High-quality vanilla extract, made from the seed pods of the Vanilla planifolia orchid, has a rich, creamy aroma and a velvety smooth texture that contributes to its distinct flavor profile.

When selecting a vanilla extract for use in baking, it is essential to look for products that have been made with real vanilla beans rather than artificial vanillin, which can have a harsher or more chemical-like taste.

The choice of high-quality vanilla extract not only adds depth and warmth to baked goods but also provides a level of sophistication and complexity that elevates the overall flavor experience.

It’s worth noting that using the right amount of vanilla extract is crucial in balancing out the other flavors in the Yogurt Lemon Loaf recipe. Too little, and the extract may get lost in the mix; too much, and it can overpower the other ingredients.

1/2 teaspoon active dry yeast

The ingredients required for this Yogurt Lemon Loaf recipe include a variety of essential components that will come together to create a delicious and moist loaf.

Leavening Agent:

  • 1/2 teaspoon active dry yeast: This is the primary leavening agent used in this recipe. Active dry yeast is a type of dried yeast that is commonly used for baking bread, cakes, and other sweet treats. It is available at most supermarkets or home goods stores in the form of small packets.

Active dry yeast serves several purposes in this recipe:

  1. It helps to leaven the loaf by producing carbon dioxide gas during fermentation, which causes the dough to rise.
  2. It contributes to the development of flavor and texture in the finished product.

When using active dry yeast, it’s essential to follow the instructions for activation. In this recipe, you’ll need to mix the yeast with a small amount of warm water (around 100°F to 110°F) before adding it to the other ingredients. This helps to revive the yeast and initiate fermentation.

With active dry yeast on board, your Yogurt Lemon Loaf will be ready to rise, giving you a moist, fluffy, and utterly delicious treat that’s perfect for breakfast or a snack any time of day!

Eggs and Flour:

The art of baking lies not only in the technique but also in the choice of ingredients, which play a vital role in determining the final outcome of a dish. When it comes to making a delicious and moist yogurt lemon loaf, the selection of eggs and flour is crucial.

Here are some key considerations when selecting ingredients for your yogurt lemon loaf:

  • Eggs: Eggs serve multiple purposes in baking: they add moisture, richness, and structure to baked goods. For a yogurt lemon loaf, you’ll want to use large eggs. Freshly cracked eggs will give the best results.
  • Flour: Flour provides the foundation for your bread’s texture and structure. Choose all-purpose flour, which is a balanced blend of hard and soft wheat flours. This type of flour has enough strength to hold its shape but remains tender enough not to be too dense or heavy.

    • In terms of the ratio of eggs to flour, you’ll want to maintain a balance between them. Too many eggs will lead to an overly rich loaf that may not set properly, while too little may result in a dry crumb. A general rule of thumb is to use about 1 large egg per 100 grams of flour.

When it comes to combining eggs and flour, keep the following tips in mind:

  • Whipping eggs**: Whipping your eggs until they become light and fluffy incorporates air into the mixture. This will help distribute the leavening agents more evenly.

  • Sieving flour**: Sifting or whisking flour before measuring ensures it is properly incorporated and helps eliminate lumps, resulting in a smoother batter.


By following these guidelines and choosing high-quality eggs and flour for your yogurt lemon loaf recipe, you’ll be well on your way to creating a deliciously moist and flavorful dessert that’s sure to impress even the most discerning palates!

2 large eggs, at room temperature

The ingredients required for this delightful **_Yogurt Lemon Loaf Recipe_** are straightforward and easily accessible.

Key Ingredients

  • 2 large eggs, at room temperature
  • 1 1/2 cups (190g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (235ml) plain whole-milk yogurt
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon grated **_lemon zest_**
  • 2 3/4 cups (315g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp kosher salt

While some might consider the eggs as an obvious choice, it’s worth noting that using room-temperature eggs ensures they incorporate smoothly with other ingredients and promotes even leavening during the baking process.

Eggs serve not only as a binder but also contribute to the moisture and richness of the final product. The quality of eggs is particularly crucial when working with a delicate balance of flavors, such as those found in this lemon-infused recipe.

Don’t skip on using high-quality, farm-fresh eggs if possible. Their natural, creamy flavor will complement the tanginess of the yogurt and lemon zest beautifully, making for an exceptional dessert experience.

In terms of handling room-temperature eggs, it’s advisable to remove them from the refrigerator about 30 minutes before starting your recipe preparation to allow them to reach a comfortable temperature for mixing.

2 3/4 cups allpurpose flour

To make this delicious _**Yogurt Lemon Loaf Recipe**_, we’ll need to start with the right ingredients, beginning with the all-purpose flour. Specifically, we require 2 3/4 cups of this versatile ingredient.

Let’s break down what this means for our baking purposes: a cup is a standard unit of measurement in cooking and is equal to approximately 235 milliliters or 8 fluid ounces. So, when we’re working with all-purpose flour, which weighs about 120 grams per cup, we can expect the 2 3/4 cups to translate to around 297 grams.

Now that we know how much of this _**flour**_ we need for the recipe, let’s consider its role. All-purpose flour is a fundamental ingredient in most baked goods, providing structure and texture. It’s made from wheat, with different types available depending on the percentage of protein content.

For our yogurt lemon loaf, using all-purpose flour will help create a tender crumb while allowing the other flavors to shine through. Keep in mind that substituting this _**flour**_ type with others could significantly alter the final texture and taste.

In addition to the 2 3/4 cups of all-purpose flour, our recipe also calls for other essential ingredients like sugar, lemon zest, eggs, yogurt, and spices. By combining these components according to the provided instructions, we’ll be able to craft a moist and flavorful _**yogurt lemon loaf**_.

Remember, precise measurements are crucial when working with recipes, especially those involving yeast or delicate flavor combinations like this one. Take your time, ensure you have all the necessary ingredients, and follow the instructions closely for the best results.

Tips for the Best Yogurt Lemon Loaf Recipe

Selecting the Right Yogurt:

The key to a moist and flavorful yogurt lemon loaf recipe lies in selecting the right type of yogurt. Not all yogurts are created equal, and some will yield better results than others.

When it comes to choosing a yogurt for your lemon loaf, you have several options: plain full-fat or low-fat yogurt, Greek yogurt, Icelandic yogurt (skyr), or even coconut yogurt.

Plain full-fat yogurt is a classic choice for baked goods because of its rich, creamy texture and neutral flavor. It adds moisture and tenderness to the loaf without overpowering it with other flavors.

On the other hand, Greek yogurt provides a tangy and slightly thickened consistency that pairs well with lemon. The acidity in Greek yogurt also helps to balance out the sweetness of the sugar and the brightness of the lemon zest.

Icelandic yogurt (skyr) has a thicker consistency than plain or Greek yogurt and contains less added sugars, making it a great choice for those looking for a healthier option. Skyr’s mild flavor allows the lemon to take center stage in this loaf recipe.

Coconut yogurt offers a dairy-free alternative, but keep in mind that its flavor profile can be slightly coconut-forward, so you may need to adjust the amount of lemon zest accordingly.

No matter which type of yogurt you choose, it’s essential to ensure that it’s at room temperature before adding it to your batter. This helps the ingredients mix more evenly and ensures a smooth texture in the final product.

Use a plain, unflavored yogurt with live and active cultures for best results.

A great yogurt lemon loaf recipe starts with using high-quality ingredients, including plain, unflavored yogurt with live and active cultures.

This type of yogurt provides a tangy flavor and helps to create a moist crumb in the finished loaf.

Choosing the Right Yogurt

  • Select a plain, unflavored yogurt with live and active cultures.
  • Avoid flavored yogurts as they may contain added sugars or artificial flavorings that can affect the taste of the finished loaf.
  • Look for a yogurt brand that contains “live and active cultures” to ensure it has beneficial bacteria.

Ingredients Needed

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon grated lemon zest
  • 1 cup plain, unflavored yogurt with live and active cultures

To ensure the best results, use a stand mixer to cream together the butter and sugar until light and fluffy.

Instructions

  1. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  2. Add softened butter, egg, lemon juice, and lemon zest to the dry ingredients and mix until combined.
  3. Stir in plain yogurt with live and active cultures.
  4. Pour batter into a greased loaf pan and bake at 350°F for 50-60 minutes or until a toothpick inserted comes out clean.

A perfectly baked yogurt lemon loaf should be golden brown on top, moist in the center, and bursting with citrus flavor.

Avoid Overmixing:

The key to creating a moist and tender Yogurt Lemon Loaf is to avoid overmixing the batter. Overmixing can result in a dense, tough loaf that lacks flavor and texture.

Here are some tips for avoiding overmixing when making a Yogurt Lemon Loaf:

1. Mix wet and dry ingredients separately: When mixing the wet ingredients (yogurt, lemon juice, eggs, etc.) and dry ingredients (flour, sugar, baking powder, etc.), do so in separate bowls to prevent lumps from forming.

2. Use a gentle folding motion: Once you’ve combined the wet and dry ingredients, use a rubber spatula or silicone spoon to gently fold them together until just combined.

3. Don’t over-beat the eggs: When beating the eggs, do so until they are lightly beaten, but still slightly lumpy. Over-beating can lead to air pockets in the batter, causing it to collapse during baking.

4. Don’t over-mix after adding the yogurt: When adding the yogurt to the batter, mix just until combined. Yogurt can make the batter more prone to overmixing, so be gentle when folding it in.

5. Stop mixing as soon as the ingredients are combined: The moment the wet and dry ingredients come together, stop mixing. You want the batter to still retain some lumps and texture, which will result in a tender crumb.

6. Use room temperature ingredients: Cold eggs and butter can make the mixture more difficult to mix, leading to overmixing. Using room temperature ingredients ensures that the batter comes together smoothly.

7. Don’t overbake: Finally, avoid overbaking the loaf, as this will cause it to dry out and lose its tender texture. Keep an eye on the loaf while it’s baking, and remove it from the oven when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Mix wet and dry ingredients separately to prevent overmixing.

The key to creating a moist and flavorful Yogurt Lemon Loaf lies in proper mixing techniques.

Mixing wet and dry ingredients separately is crucial to prevent overmixing, which can lead to a dense and tough loaf.

Here are some tips for the best yogurt lemon loaf recipe:

Tips for Mixing Wet Ingredients:

  1. Mix the wet ingredients (yogurt, eggs, sugar, melted butter or oil) in a separate bowl until just combined. Be careful not to overmix.
  2. Stop mixing as soon as the ingredients are incorporated, and don’t overbeat, which can introduce air into the mixture and result in a dense loaf.

Tips for Mixing Dry Ingredients:

  1. Mix the dry ingredients (flour, baking powder, salt) together in another bowl until well combined. This ensures an even distribution of leavening agents and prevents lumps.

Why Separate Mixing is Important:

  • Premature incorporation of wet and dry ingredients can lead to overmixing, which results in a dense or tough loaf.
  • Mixing the batter too much can also cause the gluten in flour to develop, making the dough chewy and unpleasant.

Tips for Final Assembly:

  1. Once you’ve mixed both wet and dry ingredients separately, gently fold the two mixtures together until just combined. Be careful not to overmix at this stage either.

By following these tips for mixing wet and dry ingredients separately, you can create a moist, flavorful, and tender Yogurt Lemon Loaf that’s sure to impress your family and friends.

Baking Tips

Temperature and Time:

The key to baking a perfectly baked yogurt lemon loaf lies not only in the quality of ingredients but also in understanding the importance of temperature and time.

When it comes to baking, temperature plays a critical role in determining the final texture and structure of your loaf. The ideal oven temperature for this recipe is between 350°F (180°C) and 375°F (190°C). This moderate temperature ensures that the loaf bakes evenly without burning or underbaking.

Temperature also affects the rise of yeast, which is essential in creating a light and fluffy texture. Yeast thrives in warm environments, typically between 75°F (24°C) to 80°F (27°C). If your kitchen is too hot or cold, it may impact the rise and overall texture of your loaf.

Now, let’s talk about time – specifically, the baking time. The recommended baking time for this yogurt lemon loaf is around 45-50 minutes, depending on the size and shape of your loaf pan. To ensure accuracy, it’s essential to invest in an oven thermometer, which will give you a precise reading of your oven’s temperature.

A general rule of thumb is to check the loaf after 30-40 minutes. If it’s not yet golden brown and firm to the touch, continue baking for 10-15 minute increments until it reaches perfection. The internal temperature should be around 190°F (88°C) to 200°F (93°C) when checked with a meat thermometer.

Additionally, keep an eye on your loaf’s crust – a lightly golden brown color indicates it’s done. A perfectly baked yogurt lemon loaf is moist and tender in the center, yet firm on the outside.

Now that you’ve mastered the art of temperature and time, don’t forget to store your freshly baked loaf properly. Cool the loaf completely before slicing and storing it in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. When serving, simply thaw the frozen loaf at room temperature or reheat it in a low-temperature oven (around 200°F/93°C) for a few minutes.

With these tips and your yogurt lemon loaf recipe by your side, you’ll be well on your way to baking perfectly baked treats that are sure to impress family and friends alike!

Preheat the oven to 350°F (180°C) for a moist crumb.

To achieve a moist and tender crumb, it’s essential to preheat the oven to the correct temperature, which in this case is 350°F (180°C). This will ensure that your Yogurt Lemon Loaf bakes evenly and develops a lovely texture.

When preheating the oven, make sure to check if your oven has multiple heating elements, such as a gas or electric oven with different zones. Preheat each zone separately according to its temperature settings to get the desired result for your Yogurt Lemon Loaf.

Why 350°F (180°C)?

The temperature of 350°F (180°C) is optimal for baking most types of cakes, including the Yogurt Lemon Loaf. It’s high enough to promote even browning and crisping on the outside, while still retaining a soft and moist interior.

Factors Affecting Oven Temperature:

The temperature inside your oven can fluctuate depending on various factors:

  • Age of your oven: Older ovens may not heat consistently or evenly.
  • Size of the baking dish: Larger dishes take longer to preheat and may affect oven temperature.
  • Air circulation: If your oven has poor air circulation, it can impact the evenness of browning and cooking.

To minimize these effects, ensure you’re using a large enough oven, investing in an oven thermometer for accurate temperature readings, and adjusting baking times as needed.

Check for Doneness:

In order to ensure that your yogurt lemon loaf turns out perfectly, it’s crucial to check for doneness during the baking process. This step can make all the difference between a tender and moist cake and one that’s dry or overcooked.

The best way to determine if your lemon loaf is done is by checking its internal temperature. Use an instant-read thermometer inserted into the center of the cake to check for a temperature between 190°F and 200°F (88°C-93°C). This range ensures that the cake has cooked through without being overcooked.

Another method for checking doneness is by inserting a toothpick or a long, thin knife into the center of the cake. If it comes out clean with no crumbs or wet batter attached to it, then your loaf is done. On the other hand, if there are still some moist crumbs sticking to the toothpick or knife, continue baking for an additional 5-10 minutes and check again.

Visual cues can also help you determine if your yogurt lemon loaf has finished baking. Check for a golden brown color on top and sides of the cake, which is a clear sign that it’s done. Additionally, look out for a slightly domed shape and even edges.

When checking for doneness, make sure to open your oven door slowly to avoid any temperature fluctuations or draft entering into the oven. This will prevent any uneven cooking or damage to the lemon loaf.

Finally, keep in mind that every oven is different and may require a slightly longer baking time. Don’t be afraid to experiment with your own baking schedule to find what works best for you.

Insert a toothpick into the center of the loaf; if it comes out clean, the loaf is ready.

Baking a delicious yogurt lemon loaf requires attention to detail and a few essential tips to ensure it turns out perfectly. One crucial step is to check if the loaf is done by inserting a toothpick into its center. This simple technique helps determine whether the bread is fully cooked.

To perform this test, carefully push a clean toothpick into the center of the loaf, making sure not to scrape or damage the surface. Hold the toothpick vertically and gently press it about 2-3 inches deep into the dough. If the toothpick comes out with just a few moist crumbs attached, it’s likely that the bread is done.

However, if the toothpick is covered in wet batter or there’s still raw dough clinging to it, the loaf needs more baking time. In this case, return it to the oven and continue checking at 5-10 minute intervals until the toothpick emerges clean.

When working with yeast-based breads like yogurt lemon loaves, it’s essential to avoid overmixing or overbaking. Overmixing can result in a dense, tough crumb, while overbaking causes the outside to dry out before the interior is fully cooked.

Avoid opening the oven door excessively during baking as this releases heat and can affect the loaf’s texture and structure. For an even bake, it’s best to let the bread cook undisturbed for most of the time, except when checking its progress with a toothpick test.

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