Greek Yogurt Lemon Loaf (Printable)
Moist, tangy lemon loaf with Greek yogurt for tenderness. Perfect breakfast treat.
# 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
# How To Make:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a large mixing bowl.
03 - In a separate bowl, combine Greek yogurt, granulated sugar, eggs, oil, lemon zest, lemon juice, and vanilla extract. Whisk until smooth and well blended.
04 - Pour wet mixture into dry ingredients. Gently fold with a spatula until just combined. Do not overmix—small lumps are acceptable.
05 - Transfer batter to prepared loaf pan. Use a spatula to spread evenly and smooth the top surface.
06 - Bake for 45-55 minutes until golden brown and a toothpick inserted into the center emerges clean.
07 - Let loaf rest in pan for 10 minutes. Remove carefully and transfer to a wire rack to cool completely before glazing.
08 - Whisk powdered sugar with fresh lemon juice, adding juice gradually until reaching a thick, pourable consistency.
09 - Drizzle glaze over the completely cooled loaf. Allow glaze to set for 5 minutes before slicing into 10 servings.
# Expert Tips:
01 -
- The Greek yogurt creates this impossibly tender crumb that stays moist for days, unlike other quick breads that dry out overnight
- It's one of those rare treats that feels indulgent enough for dessert but wholesome enough for breakfast, making it ridiculously versatile
02 -
- Overmixing is the enemy here, once the flour disappears stop folding even if there are small lumps, they'll bake out
- The toothpick test is non-negotiable, underbaked centers are the biggest mistake people make with quick breads
03 -
- Room temperature ingredients blend together more easily, so take everything out of the fridge about 30 minutes before you start
- Zest your lemons before juicing them, it's much harder to get the zest off a squeezed lemon