Greek Yogurt Lemon Loaf Recipe
This Greek Yogurt Lemon Loaf is a moist and tangy cake perfect for breakfast or a light dessert. Made with creamy Greek yogurt and fresh lemon zest and juice, it offers a bright citrus flavor balanced with a sweet lemon glaze. The loaf is tender and easy to prepare, making it an ideal treat for lemon lovers and those who enjoy a slight tang in their baked goods.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 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
Glaze
- ½ cup powdered sugar
- 1–2 tbsp fresh lemon juice
Instructions
- Prepare Pan: Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Mix Wet Ingredients: In a separate large bowl, whisk together plain Greek yogurt, granulated sugar, eggs, lemon zest, fresh lemon juice, vegetable oil (or melted butter), and vanilla extract until smooth and homogenous.
- Combine Ingredients: Gently fold the dry ingredients into the wet ingredients, stirring until just combined. Avoid overmixing to maintain a tender texture.
- Pour Batter: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake: Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean, indicating it’s fully baked.
- Cool: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, lift the loaf out using the parchment paper and allow it to cool completely on a wire rack.
- Prepare and Apply Glaze: Whisk the powdered sugar with 1 to 2 tablespoons of fresh lemon juice until smooth to create a drizzle glaze. Drizzle this over the cooled loaf for a sweet and tangy finish.
Notes
- You can substitute vegetable oil with melted butter for a richer flavor.
- Make sure not to overmix the batter to keep the loaf light and fluffy.
- The glaze can be adjusted to your preferred consistency by varying the amount of lemon juice.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Allow the loaf to cool completely before glazing to prevent the glaze from melting into the bread.
Keywords: Greek yogurt lemon loaf, lemon cake, citrus loaf, lemon glaze cake, easy lemon bread, Greek dessert, yogurt cake
Find it online: https://cheframiflavor.com/greek-yogurt-lemon-loaf-recipe/
