Greek Yogurt Lemon Loaf (Print Version)

Moist, tangy loaf with fresh lemon and Greek yogurt. Perfect breakfast or snack.

# 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 a 9x5-inch loaf pan and line with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a large bowl.
03 - In a separate bowl, beat Greek yogurt, granulated sugar, eggs, oil, lemon zest, lemon juice, and vanilla until smooth.
04 - Fold wet ingredients into dry ingredients until just combined. Avoid overmixing.
05 - Transfer batter to prepared pan and smooth top. Bake for 45-55 minutes until toothpick inserted in center comes out clean.
06 - Let cake cool in pan for 10 minutes, then remove to wire rack to cool completely.
07 - Whisk powdered sugar with enough lemon juice to achieve thick but pourable consistency.
08 - Drizzle glaze over cooled loaf. Slice into 10 pieces and serve.

# Expert Tips:

01 -
  • The Greek yogurt makes it impossibly moist without needing complicated techniques or special skills
  • That lemon glaze turns a simple snack cake into something that feels like it came from a bakery
02 -
  • Overmixing the batter will make your loaf tough and dense—stop folding as soon as the flour disappears
  • The glaze only looks glossy and perfect when the loaf is completely cool, otherwise it will melt right off
03 -
  • Room temperature ingredients mix together more easily and create a more uniform texture
  • If your loaf is browning too quickly, tent it with foil for the last 10-15 minutes of baking

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