Greek Yogurt Lemon Loaf (Printable)

Moist lemon loaf cake with Greek yogurt, fresh citrus zest, and tender crumb. Perfect for breakfast or afternoon snacks.

# What goes in:

→ 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 the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, baking soda, and salt until well 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—avoid overmixing to keep the loaf tender.
05 - Transfer batter to the prepared pan and smooth the top. Bake for 45–55 minutes until a toothpick inserted into the center comes out clean.
06 - Let the loaf cool in the pan for 10 minutes, then remove to a wire rack. Once completely cooled, whisk powdered sugar with lemon juice to create a thick glaze and drizzle over the top.
07 - Slice into 10 even portions and serve at room temperature.

# Expert Advice:

01 -
  • The Greek yogurt creates an incredibly tender crumb that stays moist for days unlike other lemon breads that dry out quickly
  • Its equally delicious for breakfast with coffee or as an afternoon treat with tea
  • The recipe comes together in one bowl with minimal fuss but tastes like something from a fancy bakery
02 -
  • Overmixing develops gluten and makes the bread tough, so stop folding as soon as the flour disappears
  • Room temperature ingredients blend more smoothly and create a more even texture in the final loaf
  • The glaze must go onto a completely cooled loaf or it will melt right off instead of setting beautifully
03 -
  • Roll your lemons firmly on the counter before zesting and juicing to release more essential oils
  • Use full-fat Greek yogurt for the richest texture, though low-fat works perfectly well too
  • The toothpick test is crucial, insert it in several spots since the glaze can give a false reading near the edges

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