Greek Yogurt Lemon Loaf (Printable version)

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

# Ingredient List:

→ 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 It:

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 until well blended.
03 - In a separate bowl, combine Greek yogurt, granulated sugar, eggs, oil, lemon zest, lemon juice, and vanilla extract. Whisk until smooth and fully incorporated.
04 - Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined, being careful not to overmix.
05 - Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
06 - Bake for 45-55 minutes until a toothpick inserted into the center comes out clean.
07 - Let the loaf cool in the pan for 10 minutes, then carefully remove and transfer to a wire rack to cool completely.
08 - Whisk powdered sugar with enough lemon juice to achieve a thick but pourable consistency.
09 - Drizzle the glaze over the cooled loaf. Slice and serve.

# Expert Suggestions:

01 -
  • The Greek yogurt makes it incredibly moist without needing butter
  • Fresh lemon zest creates these bright aromatic pockets throughout every bite
  • It comes together in one bowl with minimal effort
  • The glaze transforms it into something that feels bakery special
02 -
  • Overmixing will make your loaf tough, so fold gently and stop as soon as combined
  • The loaf continues baking slightly while cooling in the pan, so do not overbake
  • Wait until the loaf is completely cool before glazing or it will melt right off
03 -
  • Room temperature ingredients mix together more smoothly and evenly
  • Zest your lemons before juicing them, it is much easier that way
  • A light colored loaf pan will prevent the edges from getting too dark

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