Greek Yogurt Lemon Loaf (Printable Version)
A moist, tender loaf bursting with fresh lemon flavor and Greek yogurt. Perfect for breakfast or snacks.
# What You Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon 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 teaspoon vanilla extract
→ Lemon Glaze
12 - 3/4 cup powdered sugar
13 - 2-3 tablespoons fresh lemon juice
# Directions:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, combine Greek yogurt, granulated sugar, eggs, oil, lemon zest, lemon juice, and vanilla. Whisk until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Gently fold together with a spatula just until combined—do not overmix or the cake will become tough.
05 - Transfer batter to the prepared loaf pan. Use a spatula to smooth the top evenly.
06 - Bake for 45-55 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
07 - Let the loaf cool in the pan for 10 minutes. Remove from pan and transfer to a wire rack to cool completely.
08 - Whisk powdered sugar with lemon juice, adding juice gradually until reaching a thick but pourable consistency.
09 - Drizzle the glaze over the completely cooled loaf. Slice into 10 pieces and serve.
# Expert Tips:
01 -
- The Greek yogurt makes it impossibly tender without requiring complicated techniques
- Its equally perfect with morning coffee or afternoon tea
02 -
- Overmixing will make the loaf tough, so stop folding the moment the flour disappears
- The glaze should be thick enough to hold its shape but thin enough to pour easily
03 -
- Room temperature ingredients blend more easily and create a smoother batter
- Use a microplane to get the most flavorful zest without any bitter pith