Greek Yogurt Lemon Loaf (Printable Version)

Moist, tender lemon loaf with Greek yogurt and fresh citrus zest. Ready in 1 hour.

# 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

# Step-by-Step:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line 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 together using a spatula until just combined, being careful not to overmix.
05 - Transfer batter to the prepared loaf pan. Use a spatula to spread evenly and smooth the top surface.
06 - Bake for 45-55 minutes until a toothpick inserted into the center comes out clean. The top should be golden brown.
07 - Let the loaf cool in the pan for 10 minutes. Carefully remove from pan and transfer to a wire rack to cool completely.
08 - Whisk powdered sugar with fresh lemon juice, adding juice gradually until reaching a thick but pourable consistency.
09 - Drizzle the glaze over the completely cooled loaf. Let set for a few minutes before slicing and serving.

# Expert Advice:

01 -
  • The Greek yogurt keeps this loaf incredibly moist for days without any artificial preservatives
  • Fresh lemon zest and juice create that perfect tangy-sweet balance that hits every craving
  • Comes together in one bowl with no mixer required making it perfect for busy mornings
02 -
  • Overmixing the batter will make your loaf tough, so stop as soon as the flour disappears
  • The loaf continues baking slightly from residual heat, so removing it when a few moist crumbs cling to the toothpick is perfect
  • Let the loaf cool completely before glazing or the icing will melt right off instead of forming those pretty drips
03 -
  • Room temperature eggs incorporate more easily into the batter, so set them out about 30 minutes before you start baking
  • Light olive oil adds a subtle fruity note, but vegetable oil works if you prefer a completely neutral taste
  • If your loaf browns too quickly, tent it loosely with foil for the last 10 to 15 minutes of baking

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