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Greek Yogurt Lemon Loaf

Moist Greek Yogurt Lemon Loaf for a Bright Breakfast Treat

This Moist Greek Yogurt Lemon Loaf is a delicious addition to any breakfast table or afternoon gathering.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Loaf
  • 2 cups all-purpose flour Provides structure to the loaf; substitute with a gluten-free blend if needed.
  • 2 teaspoons baking powder Helps the loaf rise and achieve a fluffy texture.
  • 1 teaspoon baking soda Works with Greek yogurt's acidity for an extra lift.
  • 1/2 teaspoon salt Balances the sweetness and enhances flavors.
  • 1 cup Greek yogurt Adds moisture and tanginess; feel free to use full-fat or low-fat.
  • 1 cup granulated sugar Sweetens the loaf; coconut sugar makes a great healthier substitute.
  • 2 large eggs Binds the ingredients together and contributes to structure.
  • Zest from 2 lemons Infuses a vibrant citrus flavor.
  • 3 tablespoons fresh lemon juice Adds acidity and moisture; bottled juice is suitable in a pinch.
  • 1/2 cup vegetable oil or melted butter Provides richness; replace with applesauce for a lighter option.
  • 1 teaspoon vanilla extract Adds depth to the flavor profile.
For the Optional Glaze
  • 1 cup powdered sugar Sweetens and thickens the glaze for a delightful finish.
  • 1–2 tablespoons lemon juice Fresh juice brightens the glaze, enhancing flavor.

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • whisk
  • rubber spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the bottom with parchment paper.
  2. In a medium mixing bowl, combine flour, baking powder, baking soda, and salt. Whisk to blend thoroughly.
  3. In a large bowl, whisk together Greek yogurt, sugar, and eggs until smooth. Add lemon zest, lemon juice, oil, and vanilla extract, whisking until well combined.
  4. Fold the dry ingredients into the wet mixture gently until just combined; do not overmix.
  5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  6. Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean.
  7. Allow the loaf to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
  8. If desired, prepare the optional glaze by whisking together powdered sugar and lemon juice, then drizzle over the cooled loaf.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 26gProtein: 3gFat: 5gSaturated Fat: 1gCholesterol: 25mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 2IUVitamin C: 3mgCalcium: 30mgIron: 0.5mg

Notes

Wrap leftovers tightly in foil or store in an airtight container. Best enjoyed within three days at room temperature or up to five days refrigerated.

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