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Greek Yogurt Lemon Loaf

Moist Greek Yogurt Lemon Loaf for a Zesty Homemade Delight

Enjoy a zesty Greek Yogurt Lemon Loaf that's moist, quick to prepare, and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Greek
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Loaf
  • 2 cups all-purpose flour Substitute with a gluten-free blend for a gluten-free version.
  • 2 teaspoons baking powder Ensure it's fresh for the best results.
  • 1 te teaspoon baking soda Acts as a leavening agent.
  • 1 teaspoon salt Balances sweetness and enhances flavor.
  • 1 cup Greek yogurt (plain, full-fat or low-fat) Can be replaced with sour cream or dairy-free yogurt for a vegan option.
  • 1 cup granulated sugar Reduce quantity for a less sweet loaf.
  • 2 large eggs Substitute with flax eggs for a vegan option.
  • 2 tablespoons lemon zest Adds bright, fresh citrus flavor.
  • 3 tablespoons fresh lemon juice Bottled can be used in a pinch.
  • ½ cup vegetable oil or melted butter Swap butter for coconut oil for a dairy-free option.
  • 1 teaspoon vanilla extract Almond extract can be used for a different flavor profile.
For the Optional Lemon Glaze
  • ½ cup powdered sugar Sweetens the glaze for a delightful finish.
  • 1-2 tablespoons fresh lemon juice Adds tanginess to the glaze.

Equipment

  • Loaf pan
  • mixing bowls
  • Whisk
  • Rubber spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan, lining the bottom with parchment paper.
  2. In a medium-sized mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, combine Greek yogurt, granulated sugar, large eggs, lemon zest, fresh lemon juice, vegetable oil, and vanilla extract until smooth.
  4. Gently fold the dry mixture into the wet ingredients until just combined.
  5. Pour the batter into the prepared loaf pan and bake for 45-55 minutes until a toothpick comes out clean.
  6. Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. For the glaze, whisk together powdered sugar and fresh lemon juice until smooth, then drizzle over the cooled loaf.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 100IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Allow the loaf to cool completely before slicing for clean cuts. Store leftovers wrapped to maintain moisture.

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