Greek Yogurt Lemon Loaf (Printable)

Moist lemon loaf with Greek yogurt for extra tenderness and bright citrus flavor.

# 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

# How-To Steps:

01 - Preheat 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 fully incorporated.
04 - Add wet ingredients to dry ingredients. Gently fold with a spatula until just combined, being careful not to overmix.
05 - Transfer batter to the prepared loaf pan. Use a spatula to smooth the top evenly.
06 - Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
07 - Let cool in pan for 10 minutes. Remove from pan and transfer to wire rack to cool completely.
08 - Whisk powdered sugar with enough lemon juice to achieve a thick but pourable consistency.
09 - Drizzle glaze over the cooled loaf. Slice and serve.

# Expert Advice:

01 -
  • The Greek yogurt creates an incredibly tender crumb that stays moist for days unlike other lemon cakes that dry out
  • Fresh lemon zest and juice give it that bright tangy punch that makes your taste buds wake up
  • It comes together in one bowl with simple ingredients you probably already have
02 -
  • Overmixing the batter will make your loaf tough and dense so stop as soon as the flour disappears
  • The toothpick test is crucial because ovens vary and an underbaked center will collapse as it cools
  • Let the loaf cool completely before glazing or the glaze will melt right off instead of setting prettily
03 -
  • Room temperature ingredients blend more easily creating a smoother batter
  • Use full-fat Greek yogurt for the most tender texture though low-fat works too

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