Greek Yogurt Lemon Loaf (Printable Version)

Moist, tangy loaf bursting with fresh lemon flavor and Greek yogurt tenderness

# 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 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 - 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 or until a wooden toothpick inserted into the center comes out clean.
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 enough lemon juice to create a thick but pourable consistency.
09 - Drizzle the glaze over the completely cooled loaf. Slice and serve.

# Expert Suggestions:

01 -
  • The Greek yogurt creates an incredibly tender crumb that stays moist for days unlike other quick breads that dry out
  • Its the kind of recipe that comes together in one bowl without requiring any special techniques or equipment
02 -
  • Overmixing once the wet and dry ingredients meet will make your loaf tough so stop as soon as you no longer see dry flour
  • The toothpick test should be done in the center of the loaf and if it comes out with a few moist crumbs that is perfect
03 -
  • Use room temperature ingredients for the smoothest batter and most even baking
  • Let the loaf cool completely before glazing or the icing will melt right off instead of setting prettily

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