Dessert

Greek Yogurt Lemon Loaf Recipe

Name: Greek Yogurt Lemon Loaf Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Greek
Ingredients: 1¾ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 1 cup plain Greek yogurt (full-fat or low-fat); ¾ cup granulated sugar; 2 large eggs; Zest of 2 lemons; 3 tbsp fresh lemon juice; ½ cup vegetable oil or melted butter; 1 tsp vanilla extract; ½ cup powdered sugar; 1–2 tbsp fresh lemon juice

Byrami Hayes April 21, 2026April 21, 2026

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Introduction

This Greek Yogurt Lemon Loaf is a bright and moist treat perfect for any time of day. With zesty lemon flavor and a tender crumb, it’s easy to make and sure to become a favorite in your baking repertoire.

A sliced lemon loaf cake sits on a white rectangular tray placed on a white marbled surface. The cake has a golden-brown crust with a moist yellow interior and is topped with a shiny, slightly translucent glaze that drips down the sides. The glaze adds a glossy finish to the top and highlights the cake's soft texture. In the background, blurred yellow lemons add a fresh hint of color to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1¾ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup plain Greek yogurt (full-fat or low-fat)
¾ cup granulated sugar
2 large eggs
Zest of 2 lemons
3 tbsp fresh lemon juice
½ cup vegetable oil or melted butter
1 tsp vanilla extract
½ cup powdered sugar
1–2 tbsp fresh lemon juice

Instructions

Step 1: Preheat your oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Step 3: In a separate large bowl, whisk the Greek yogurt, sugar, eggs, lemon zest, lemon juice, oil (or melted butter), and vanilla extract until smooth.
Step 4: Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
Step 5: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 6: Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely.
Step 8: For the glaze, whisk the powdered sugar with 1 to 2 tablespoons of fresh lemon juice until smooth. Drizzle over the cooled loaf before serving.

Tips & Variations

Use room temperature ingredients to help the batter mix evenly for a tender crumb.
Try swapping the lemon zest for orange zest for a different citrus twist.
For extra moisture, brush the cooled loaf with a simple lemon syrup made from equal parts sugar and lemon juice.

Storage

Store the lemon loaf tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week. Reheat slices gently in the microwave for 10-15 seconds if desired. The glaze may soften when refrigerated but will still add delicious flavor.

How to Serve

The image shows a sliced lemon drizzle cake placed on a white parchment paper over a white marbled surface. The cake has three visible layers: a light golden brown crust on the top and bottom, and a soft, moist yellow cake layer in the middle. The top layer is covered with a glossy lemon drizzle icing that looks slightly translucent with small bits of lemon zest scattered over it, giving it a shiny and textured finish. Two lemon slices are placed in the background, adding a fresh and bright touch to the composition. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt provides thickness and moisture that help the loaf’s texture. Using regular yogurt may result in a thinner batter and a slightly different crumb, but it can work if you use a thicker variety.

How do I know when the loaf is done baking?

Insert a toothpick or a thin skewer into the center of the loaf. If it comes out clean or with just a few moist crumbs, the loaf is done. If there is wet batter on the toothpick, bake for a few more minutes and test again.