Print Recipe

Lemon Yogurt Loaf Cake

Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Author: Cyndi


  • Loaves:
  • 2 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ stick butter softened
  • 1 ½ cup sugar
  • 3 eggs
  • 1 teaspoon lemon extract
  • ½ teaspoon vanilla extract
  • ½ teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1 cup Greek yogurt
  • Frosting:
  • 1 cup powered sugar
  • 1 tablespoon lemon juice
  • 1-2 teaspoon lemon zest
  • 1-2 tablespoon milk


  • CAKE: Preheat oven to 325 degrees F. Spray one or two loaf pans with non-stick cooking spray. Line pans with parchment paper and spray lightly with non-stick cooking spray; set aside.
  • In a medium bowl, add flour, baking soda and salt. Whisk to combine.
  • Using your stand mixer, cream together the butter and sugar until light and fluffy, about 3-5 minutes. Add in the eggs one at a time, making sure that each one get incorporated.
  • Mix in lemon, vanilla extract, lemon zest and juice.
  • Alternately beat in the flour mixture and Greek yogurt, mixing until just incorporated.
  • Pour the batter into prepared loaf pans. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow loaves to cool 10 minutes, then remove and place on a wire rack. Cool completely before frosting.
  • FROSTING: In a small bowl, add powdered sugar, lemon juice and zest. Add one tablespoon milk and mix. You want the frosting to be thick, but not to thick where you can’t spread it on top of the loaves. If needed add ½ or 1 more tablespoon of milk to thin out. Let sit 10-20 minutes, so the frosting can harden.
  • Cut into slices and enjoy!