Greek Yogurt Lemon Loaf (Printable Version)

Moist, tangy lemon loaf with Greek yogurt for extra tenderness. Perfect breakfast or snack.

# What You Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 2 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/4 tsp salt

→ Wet Ingredients

05 - 1 cup Greek yogurt (full-fat or low-fat)
06 - 3/4 cup granulated sugar
07 - 2 large eggs
08 - 1/3 cup light olive oil or vegetable oil
09 - Zest of 2 lemons
10 - 1/4 cup fresh lemon juice
11 - 1 tsp vanilla extract

→ Lemon Glaze

12 - 3/4 cup powdered sugar
13 - 2-3 tbsp fresh lemon juice

# Method:

01 - Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a separate bowl, mix Greek yogurt, granulated sugar, eggs, oil, lemon zest, lemon juice, and vanilla until smooth.
04 - Add the wet ingredients to the dry ingredients and gently fold until just combined. Do not overmix.
05 - Pour the batter into the prepared loaf pan and smooth the top evenly.
06 - Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
07 - Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
08 - Whisk powdered sugar with enough lemon juice to make a thick but pourable glaze.
09 - Drizzle the glaze over the cooled loaf, slice, and serve.

# Expert Tricks:

01 -
  • The Greek yogurt creates an incredibly tender crumb without requiring complicated techniques or hard-to-find ingredients
  • Fresh lemon zest and juice give you that bright, bakery-style flavor that pairs perfectly with coffee or tea
02 -
  • Overmixing the batter will make your loaf tough, so stop folding as soon as the flour disappears
  • The glaze must be applied to a completely cooled loaf or it will melt right off instead of setting beautifully
03 -
  • Zest your lemons before juicing them since its much harder to zest a lemon that has already been squeezed
  • Grease your pan thoroughly, including the corners, and press the parchment paper into the creases so the batter bakes evenly

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