Greek Yogurt Lemon Loaf (Printable)

Moist, tangy loaf packed with fresh lemon flavor and enriched with creamy Greek yogurt for extra tenderness.

# 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

# Directions:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a large bowl until thoroughly blended.
03 - In a separate bowl, combine Greek yogurt, granulated sugar, eggs, oil, lemon zest, lemon juice, and vanilla extract. Whisk until smooth and creamy.
04 - Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined, being careful not to overmix.
05 - Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
06 - Bake for 45-55 minutes until a toothpick inserted into the center comes out clean.
07 - Let the loaf cool in the pan for 10 minutes, then carefully remove 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 pieces and serve.

# Expert Suggestions:

01 -
  • The Greek yogurt creates the most tender crumb you'll ever experience in a loaf cake, almost like a cloud wrapped in citrus perfume
  • This recipe strikes that perfect balance between tangy and sweet, hitting every flavor note without feeling heavy or overly rich
  • It comes together faster than you can preheat the oven, yet tastes like something from a fancy bakery case
02 -
  • Overmixing the batter will make your loaf tough instead of tender, so stop folding as soon as you no longer see dry flour
  • The cake is done when it's golden and a tester comes out clean, but every oven is different so start checking at 45 minutes
  • Let the loaf cool completely before glazing, otherwise that beautiful icing will melt right off and pool on your counter
03 -
  • Room temperature ingredients blend together more easily and create a smoother batter, so set everything out about 30 minutes before you start
  • Zest your lemons before juicing them, because trying to zest a squeezed lemon is an exercise in frustration and wasted potential

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