Lemon Yogurt Loaf
While yogurt has been consumed for centuries, particularly in regions like the Middle East and Central Asia, its use in baking gained popularity in Western countries during the latter half of the 20th century.
The rise of yogurt in Western baking can be attributed to several factors. First, yogurt became increasingly available in grocery stores as its popularity grew due to its perceived health benefits. Second, yogurt's tangy flavor and creamy texture make it a versatile ingredient in baking, adding moisture and richness to various baked goods.
Since yogurt is a staple ingredient in many Middle Eastern dishes, my Persian husband was thrilled to taste this recipe when we first got married. Initially hesitant due to my limited baking experience, he soon became a fan as I perfected the recipe over the past decade. Typically, my family enjoys a slice of this cake with morning with coffee or tea, appreciating not only its refreshing taste but also its light texture. Combining the tartness of lemons with a yogurt base in baking creates a heavenly match.
Baking Tip: Lemon zest contains essential oils that contributes to the intense flavor of this recipe. To maximize this flavor, use a microplane grater to finely zest the lemon, ensuring you only grate the outermost, brightly colored part of the peel, avoiding the bitter white pith beneath.
Ingredients:
120 g (2 cups) flour
5 g (2 tsp) baking powder
3 g (1 tsp) baking soda
3 g (1/2 tsp) salt
237 ml (1 cup) low-fat, plain, greek yogurt
120 g (1 cup) powdered sugar
3 large eggs
6 g (2 tsp) lemon zest
80 ml (1/3 cup) canola or veggie oil
80 m (1/3 cup) lemon juice
Frosting Glaze:
120 g (1 cup) powdered sugar
45 ml (3 tbsp) lemon juice
Directions:
Preheat the oven to 350°F/180°C. Grease a bread loaf tin with canola or avocado oil spray, and line it with parchment paper. Lightly flour the parchment paper.
In a medium bowl, sift or whisk together: flour, baking powder, baking soda, and salt.
In a larger bowl or mixing stand, whisk together: yogurt, eggs, powdered sugar, canola oil, and lemon zest.
Pour the wet ingredients into the dry ingredients. Use a spatula to bring the mixture together until clumps of dry ingredients have been incorporated. Pour into the prepared loaf tin with parchment paper.
Bake in the preheated oven for 50 minutes to one hour, or until a toothpick inserted into the center of the loaf comes out clean.
While your loaf is baking, prepare the glaze. In a small bowl, whisk together the lemon juice and powdered sugar until dissolved and smooth. Set aside.
Once your cake is done baking, transfer it to a wire cooling rack. After completely cooled, poke holes in the top of the lemon cake and pour the lemon glaze over it. Embellish with candied or fresh lemons. Enjoy your loaf!
“Baking with lemons teaches us patience; sometimes it takes a little time and effort to turn bitterness into sweetness.”