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Lemon Yogurt Loaf

This lemon yogurt loaf combines tangy lemon zest and juice with creamy Greek yogurt to create a moist, tender crumb. The batter is gently mixed and baked until golden, resulting in a bright, citrus-infused bread with a soft texture and appealing appearance. Perfect for breakfast, snacks, or a quick dessert, it's a simple yet satisfying treat.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Main Course
Cuisine: European
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour preferably unbleached
  • 1 teaspoon baking powder fresh for best rise
  • 0.5 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 cup Greek yogurt full-fat preferred
  • 4 tablespoons unsalted butter melted and cooled slightly
  • 1/4 cup fresh lemon juice about 1-2 lemons
  • 2 lemon lemon zest preferably organic

Equipment

  • Loaf pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Cooling rack
  • Toothpick or cake tester

Method
 

  1. Preheat your oven to 175°C (350°F). Grease a 9x5 inch loaf pan with butter or non-stick spray and lightly dust with flour.
  2. In a large mixing bowl, whisk together the flour, baking powder, and sugar until evenly combined. This creates a light, airy foundation for the loaf.
  3. In another bowl, crack in the eggs and whisk briskly until the mixture is smooth and slightly frothy, about 30 seconds. Then add the Greek yogurt, lemon zest, and lemon juice, whisking until the batter is creamy and well blended.
  4. Pour the melted butter into the wet ingredients, gently folding it in with a spatula until just combined. This adds richness and helps keep the loaf moist.
  5. Gradually add the dry ingredients into the wet mixture, gently folding with a spatula until you see no streaks of flour. Be careful not to overmix; a few lumps are fine to keep the loaf tender.
  6. Pour the batter into your prepared loaf pan, smoothing the top with a spatula for an even surface. Place it into the preheated oven.
  7. Bake for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. You’ll notice the loaf starting to pull away slightly from the edges as it bakes.
  8. Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack and cool completely before glazing or slicing.
  9. For a bright finishing touch, whisk together a little powdered sugar with lemon juice to make a simple glaze. Drizzle it over the cooled loaf and let it set for about 10 minutes.
  10. Slice and serve at room temperature, enjoying the moist crumb and zesty citrus aroma. This loaf is perfect with a cup of tea or coffee.

Notes

Ensure all ingredients are at room temperature for best results. Do not overmix the batter to keep the loaf tender. Cool completely before glazing for a shiny, set finish.