Lemon Yogurt Loaf
Brighten your baking repertoire with this irresistible Lemon Yogurt Loaf—a perfectly moist, zesty dessert that’s as easy to make as it is delightful to eat. Infused with the refreshing flavors of freshly squeezed lemon juice and aromatic lemon zest, this loaf gets its tender crumb from rich Greek yogurt and a touch of vegetable oil, making it both light and luscious. Topped with a sweet, tangy lemon glaze that beautifully complements its citrusy notes, this loaf is an excellent choice for dessert, teatime, or even a midday snack. Ready in just over an hour and beginner-friendly, this lemon loaf pairs simple ingredients with foolproof techniques to create a crowd-pleasing treat that stays fresh for days. Perfect for lemon lovers, this recipe is an essential addition to your baking favorites!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 cup Granulated sugar
- 2 tablespoons Lemon zest
- 0.5 cup Plain Greek yogurt
- 0.5 cup Vegetable oil
- 3 large Eggs
- 0.25 cup Freshly squeezed lemon juice
- 1 teaspoon Vanilla extract
- 1 cup Powdered sugar
- 2 tablespoons Freshly squeezed lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine the sugar and lemon zest. Use your fingers to rub the zest into the sugar until fragrant and slightly clumpy.
Add the Greek yogurt, vegetable oil, eggs, lemon juice, and vanilla extract to the sugar mixture. Whisk until fully combined and smooth.
Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix just until combined; be careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with the back of a spoon or spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
While the loaf is cooling, prepare the glaze by mixing the powdered sugar and lemon juice in a small bowl until smooth and runny.
Once the loaf is completely cooled, drizzle the lemon glaze over the top. Let the glaze set for a few minutes before slicing and serving.
Store the loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
3140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.1 g | 158% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 570 mg | 190% | |
| Sodium | 1749 mg | 76% | |
| Total Carbohydrate | 478.5 g | 174% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 325.7 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 288 mg | 22% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 714 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
