Greek Yogurt Lemon Loaf (Printable)
Moist, tangy loaf with fresh lemon flavor and tender texture from Greek yogurt. Perfect for breakfast or snacks.
# 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
# Steps:
01 - Preheat the 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 - Add the wet mixture to the dry ingredients. Gently fold with a spatula until just combined, being careful not to overmix.
05 - Transfer the batter to the prepared loaf pan. Use a spatula to spread evenly and smooth the top surface.
06 - Bake for 45-55 minutes until a toothpick inserted into the center comes out clean. The top should be golden brown.
07 - Allow the loaf to 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 completely cooled loaf. Slice into 10 portions and serve.
# Expert Tips:
01 -
- The Greek yogurt makes it impossibly moist without needing butter
- It strikes that perfect balance between tangy and sweet
02 -
- Overmixing will make the loaf tough, so stop as soon as the flour disappears
- Letting it cool completely before glazing prevents the icing from melting right off
03 -
- Room temperature yogurt and eggs incorporate better and prevent lumps
- Freshly zested lemons release more oils than pre-zested ones