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- 1 cup plain Greek yogurt - 1 cup granulated sugar - 3 large eggs - Zest of 1 lemon - 1/4 cup fresh lemon juice - 1/2 cup vegetable oil - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup fresh strawberries, hulled and diced - Optional: additional strawberries for garnish Gathering these ingredients will set you on the path to a delightful treat. The Greek yogurt keeps the loaf moist and adds a subtle tang. Fresh strawberries bring sweetness and a burst of flavor. The lemon zest and juice brighten each bite, making this loaf refreshing. Using vegetable oil helps to keep the loaf light and fluffy. Make sure your eggs are large, as they contribute to the structure. The combination of baking powder and baking soda ensures a nice rise. You can choose to garnish with extra strawberries for a lovely touch. This simple list provides everything you need to make a stunning Strawberry Lemon Yogurt Loaf. Enjoy the process of baking and the sweet rewards that follow! {{ingredient_image_1}} 1. First, preheat your oven to 350°F (175°C). 2. Next, grease a 9x5 inch loaf pan. You can also use parchment paper for easy removal. 3. In a large bowl, combine 1 cup of plain Greek yogurt and 1 cup of granulated sugar. Mix them until creamy and smooth. 1. Now, add 3 large eggs to the yogurt mixture. 2. Then, add the zest of 1 lemon and 1/4 cup of fresh lemon juice. 3. Pour in 1/2 cup of vegetable oil and 1 teaspoon of vanilla extract. 4. Whisk everything together until fully blended. 1. In another bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. 2. This blend helps the loaf rise nicely. 1. Gradually add the dry mix to the wet mixture. Stir gently until just combined. 2. Be careful not to over-mix. 3. Next, gently fold in 1 cup of hulled and diced strawberries. This adds great flavor. 4. Pour the batter into the prepared loaf pan. Smooth the top with a spatula. 5. Bake in the oven for 50-60 minutes. Check with a toothpick. It should come out clean. 6. If the top browns too fast, cover it loosely with aluminum foil halfway through. 7. Once done, let the loaf cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. 8. If you like, top the loaf with extra strawberries before slicing. Enjoy your tasty treat! - Avoiding over-mixing the batter: Mix the wet and dry ingredients just enough. Over-mixing can make your loaf tough. Stir gently until you see no dry flour. This keeps the loaf light and fluffy. - How to check for doneness: To check if your loaf is done, insert a toothpick into the center. If it comes out clean, your loaf is ready. If there's batter on the toothpick, bake it a bit longer. Keep an eye on the top. If it gets too brown, cover it with foil. - Adding zest or using flavored yogurt: You can boost the flavor by adding more lemon zest. This gives a bright taste. If you want something different, try using flavored yogurt. Strawberry or vanilla yogurt adds a nice twist to the cake. - Alternatives for loaf pan types: If you don't have a loaf pan, use a round cake pan or muffin tin instead. Adjust the baking time. Muffins may bake faster, so check them early. Use the toothpick test to be sure. Pro Tips Use Room Temperature Ingredients: Make sure your eggs and yogurt are at room temperature before mixing. This helps create a smoother batter and ensures even baking. Fresh Strawberries Are Key: For the best flavor and texture, use fresh, ripe strawberries. Frozen strawberries can add excess moisture and affect the loaf's structure. Check for Doneness: Since ovens can vary, start checking your loaf at the 50-minute mark. A toothpick inserted in the center should come out clean or with a few moist crumbs. Cool Completely Before Slicing: Allow the loaf to cool completely on a wire rack before cutting. This helps the loaf set and ensures a cleaner slice. {{image_2}} You can make this loaf even more fun. Try adding different fruits. Blueberries or raspberries work great. They add new colors and tastes. You can also change the extract. Using almond extract instead of vanilla gives a nice twist. It adds a nutty flavor that pairs well with lemon. If you need gluten-free options, swap all-purpose flour for gluten-free flour. Many brands work well in baking. These flours help keep the loaf light and fluffy. For vegan adjustments, replace the eggs. Use flaxseed meal or applesauce instead. This keeps the loaf moist and delicious without eggs. Serving ideas can elevate your loaf. Top it with a light glaze made from lemon juice and powdered sugar. This adds a sweet, tangy finish. You can also serve it with whipped cream or yogurt on the side. Fresh strawberries also make a beautiful garnish. They add a bright pop of color and flavor. Enjoy your creation with a cup of tea or coffee for a delightful treat! To store leftover loaf, wrap it tightly in plastic wrap. You can also place it in an airtight container. This keeps it fresh for a longer time. Make sure it cools completely before storing. If you want to freeze the loaf, slice it first. Wrap each slice in plastic wrap and place them in a freezer bag. This way, you can take out just what you need. To thaw, leave it in the fridge overnight or at room temperature for a few hours. The typical duration for freshness is about 3 to 4 days at room temperature. If you store it in the fridge, it can last up to a week. Freezing will extend its life for about 2 to 3 months. Always check for any signs of spoilage before eating. You can convert this loaf recipe into muffins easily. Simply pour the batter into a muffin tin instead of a loaf pan. Bake for about 18 to 22 minutes, or until a toothpick comes out clean. Store the muffins in an airtight container. They will keep well for about 3 days at room temperature. For longer storage, freeze them just like the loaf slices. Enjoy your muffins as a quick snack or breakfast! You can replace eggs with unsweetened applesauce. Use 1/4 cup of applesauce for each egg. This keeps the loaf moist and adds sweetness. You can also try mashed bananas or flaxseed meal mixed with water. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. Yes, you can use regular yogurt. It will change the texture slightly, but it will still taste delicious. Greek yogurt gives a thicker consistency. If you use regular yogurt, choose a plain flavor for best results. This loaf pairs well with whipped cream or fresh fruit. You can also spread cream cheese or lemon curd on top. Serve it with a hot cup of tea or coffee for a perfect treat. Check the loaf for dryness. If the toothpick comes out clean but the loaf is hard, it's overbaked. A perfectly baked loaf should be moist inside and spring back when pressed gently. If the top is browning too fast, cover it with foil while baking. In this blog post, I shared a simple way to make Strawberry Lemon Yogurt Loaf. We covered ingredients, step-by-step instructions, baking tips, and more. By following these tips, you can enhance flavor and adjust the recipe to fit your needs. With easy storage methods and variations, you can enjoy this loaf in different ways. I hope you feel inspired to bake and enjoy this tasty treat. Happy baking!

Strawberry Lemon Yogurt Loaf

A delightful loaf cake infused with fresh strawberries and zesty lemon, perfect for breakfast or dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 1 cup plain Greek yogurt
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 unit Zest of 1 lemon
  • 1/4 cup fresh lemon juice
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh strawberries, hulled and diced
  • optional unit additional strawberries for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with baking spray or line it with parchment paper for easy removal.
  • In a large mixing bowl, combine the Greek yogurt and granulated sugar. Mix well until creamy and smooth.
  • Add the eggs, lemon zest, lemon juice, vegetable oil, and vanilla extract to the yogurt mixture. Whisk until fully blended.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to over-mix.
  • Gently fold in the diced strawberries until evenly distributed throughout the batter.
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it loosely with aluminum foil halfway through baking.
  • Once baked, remove from the oven and let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  • Optional: once cooled, top the loaf with extra fresh strawberries for garnish before slicing and serving.

Notes

Optional: top with additional strawberries for garnish.
Keyword cake, lemon, loaf, strawberry, yogurt