Desserts
A soft, fragrant Italian-style yogurt loaf cake with a tender crumb, delicate lemon-vanilla aroma, and a golden bakery-style finish. Perfect for breakfast, brunch, or an elegant afternoon tea.
Recipe video
Preheat the oven to 170°C / 340°F. Grease and line a loaf pan.
In a large bowl, whisk the eggs and sugar for 2 to 3 minutes until pale and slightly thick.
Add the yogurt, vanilla, and lemon zest. Whisk until smooth and creamy.
Pour in the oil slowly while whisking, so the batter stays glossy and well combined.
In a second bowl, mix the flour, baking powder, and salt.
Sift the dry ingredients into the wet mixture in 2 additions.
Fold gently with a spatula just until no dry streaks remain. Do not overmix.
Pour the batter into the prepared pan and smooth the top. Tap the pan once or twice to release large air bubbles.
Bake for 45 to 50 minutes, or until the cake is golden and a skewer inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a rack and cool completely. Finish with powdered sugar if desired.
Dish type
Sweet loaf cake / breakfast cake / tea cake
Dust lightly with powdered sugar and serve with a spoonful of thick yogurt, fresh berries, or a little plum jam.
For a richer finish, add a few drops of almond extract. For extra moisture, do not overbake. Store covered for up to 3 days.
Time
15 minutes prep + 45 to 50 minutes baking + cooling
Difficulty
Easy
Calories
About 317 kcal per serving (10 slices).
