Q1: Can I use regular yogurt instead of Greek yogurt?

Yes, but Greek yogurt is thicker and creamier, which helps create a moist texture. If using regular yogurt, choose plain whole milk yogurt and strain it slightly to reduce excess liquid.

Q2: How do I know when the lemon loaf is fully baked?

Insert a toothpick into the center of the loaf—if it comes out clean or with a few moist crumbs, it’s ready. Also, the loaf should spring back slightly when gently pressed on top.

Q3: Can I make this lemon loaf gluten-free?

Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour. Be sure to choose a blend that contains xanthan gum or a similar binding agent for best results.

Greek Yogurt Lemon Loaf - Superb Recipe

Description

This Greek yogurt lemon loaf is a moist, zesty, and beginner-friendly quick bread, perfect for light desserts or healthy snacks with a refreshing lemon glaze.

Ingredients

Scale

1/2 cup butter, melted
3/4 cup granulated sugar
1 lemon, zested
2 tbsp lemon juice
3/4 cup 2% Greek yogurt
3 eggs
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
For the glaze: 1 cup powdered sugar
2 tbsp milk
1 tbsp lemon juice

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, combine flour, baking powder, and salt. Set aside.
In a large bowl, mix lemon zest into granulated sugar using your fingers to release the oils.
Add melted butter to the sugar mixture and whisk until smooth.
Whisk in Greek yogurt and lemon juice, then add eggs and whisk until fully combined.
Fold in the dry ingredients until just combined. Do not overmix; the batter will be thick.
Pour the batter into the prepared pan and smooth the top.
Bake for about 40 minutes or until a toothpick inserted in the center comes out clean.
Let the loaf cool in the pan for 10 minutes, then transfer to a cooling rack.
Mix powdered sugar, milk, and lemon juice to make the glaze, then drizzle over the cooled loaf.

Notes

If you like blueberries, fold in 1/2 cup before baking for added flavor.
You can freeze slices of the loaf for up to 3 months. Wrap tightly in plastic wrap and store in a freezer bag.
Use full-fat Greek yogurt for best texture. Avoid 0% fat as it’s often too watery.
To enhance lemon flavor, substitute part of the milk in the glaze with extra lemon juice.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: Estimated 220–250
Sugar: Estimated 18g
Sodium: Estimated 180mg
Fat: Estimated 10g
Saturated Fat: Estimated 5g
Unsaturated Fat: Estimated 4g
Trans Fat: Estimated 0g
Carbohydrates: Estimated 30g
Fiber: Estimated 1g
Protein: Estimated 5g
Cholesterol: Estimated 45mg