Greek Yogurt Lemon Loaf (Printable)

Moist, tangy loaf bursting with fresh lemon flavor and Greek yogurt tenderness. Perfect for breakfast or afternoon treats.

# What You'll 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 Prepare:

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 bowl 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 creamy.
04 - Pour wet ingredients into dry ingredients. Gently fold with a spatula until just combined, being careful not to overmix.
05 - Transfer batter to prepared loaf pan and smooth top. Bake for 45-55 minutes until a toothpick inserted in center comes out clean.
06 - Let cake cool in pan for 10 minutes, then remove to wire rack. Whisk powdered sugar with lemon juice until thick but pourable. Drizzle over cooled loaf.
07 - Slice loaf into 10 equal pieces and serve.

# Expert Advice:

01 -
  • Greek yogurt creates the most tender crumb youve ever bitten into
  • The bright lemon flavor wakes up your whole kitchen while it bakes
  • Its equally perfect for lazy weekend breakfasts or afternoon coffee breaks
02 -
  • Overmixing creates a tough, dense loaf instead of tender crumb
  • The glaze needs the loaf to be completely cool or it will melt right off
  • Fresh lemon juice makes a huge difference compared to bottled
03 -
  • Room temperature ingredients blend more smoothly and create better texture
  • Zest your lemons before juicing them, it's much easier that way

Go Back