Life with three busy kids means my mornings often start in a beautiful whirlwind of breakfast requests, lunchbox packing, and the general joyful chaos of getting everyone out the door. Amidst it all, I crave moments of calm, especially in my kitchen. There’s something deeply satisfying about baking, a simple act that fills our home with incredible aromas and promises a sweet treat later.

This is precisely why our family absolutely adores this incredible Greek Yogurt Lemon Loaf. It’s more than just a cake; it’s a bright, zesty ray of sunshine on a plate, reminding me of spring days and easy smiles. I first stumbled upon a similar recipe years ago, and after countless tweaks to make it simpler, moister, and bursting with more lemon flavor, this Greek Yogurt Lemon Loaf quickly became a cherished staple.

It’s the perfect bake for a Sunday morning, a comforting afternoon pick-me-up, or even a simple dessert after a family dinner. Every slice of this amazing Greek Yogurt Lemon Loaf embodies that homemade love, making every moment around the table feel a little more special. It’s a nourishing treat I feel good about serving my kids, and honestly, sometimes, it’s just for me! This moist lemon bread is truly a keeper.

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Why You’ll Love This Greek Yogurt Lemon Loaf

You know how some recipes just *feel* right? This Greek Yogurt Lemon Loaf is one of them. First and foremost, you will fall head over heels for its unparalleled moistness.

The secret, of course, lies in the Greek yogurt, which not only tenderizes the crumb but also adds a subtle tang that perfectly complements the bright lemon. This isn’t a dry, crumbly loaf; it’s a melt-in-your-mouth experience with every single bite. The vibrant, zesty lemon flavor truly awakens your taste buds, striking a delightful balance between sweet and tart.

We use both lemon zest and fresh lemon juice, ensuring that beautiful citrus essence shines through every inch of this loaf. Plus, this recipe is incredibly simple to make. You don’t need any fancy equipment or advanced baking skills to create a show-stopping Greek Yogurt Lemon Loaf.

It’s a fantastic entry point for beginner bakers, yet satisfying enough for seasoned pros. Moreover, it’s versatile! This delightful lemon yogurt loaf works beautifully for breakfast, brunch, an afternoon snack with a cup of tea, or even a light dessert.

My kids love it, and I often tuck a slice into their lunchboxes for a special treat. You can enjoy this Greek Yogurt Lemon Loaf plain, or drizzle it with the simple lemon glaze for an extra touch of sweetness and tang. It brings so much joy and comfort to our home, and I know it will do the same for yours. This easy lemon cake truly makes life a little sweeter and simpler.

Ingredients You’ll Need

Gathering your ingredients for this delightful Greek Yogurt Lemon Loaf is the first step towards a truly delicious treat. You likely have most of these staples already in your pantry!

1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup (113g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 tablespoon lemon zest (from 2 medium lemons)
¾ cup (180g) plain full-fat Greek yogurt, at room temperature
¼ cup (60ml) fresh lemon juice (from 1-2 medium lemons)

For the Lemon Glaze:

1 cup (120g) powdered sugar (confectioners’ sugar)
2-3 tablespoons fresh lemon juice

Substitutions & Variations

One of the best things about this Greek Yogurt Lemon Loaf is how adaptable it is! Feel free to get creative and tailor it to your family’s preferences or what you have on hand. For the flour, if you’re looking for a slightly different texture, you can swap out half of the all-purpose flour for whole wheat pastry flour.

This gives the lemon loaf a bit more nutty depth without making it heavy. If you don’t have Greek yogurt, you can substitute it with plain regular yogurt, just make sure it’s full-fat for the best moisture, and strain it through a coffee filter for about 30 minutes to remove excess liquid. This helps maintain the perfect consistency for your moist lemon loaf.

You can also experiment with citrus. While the classic Greek Yogurt Lemon Loaf is divine, try adding orange zest and juice for a “Creamsicle” inspired flavor, or lime for a more tropical twist. For an extra pop of flavor and texture, consider folding in ½ cup of fresh or frozen berries (like blueberries or raspberries) into the batter before baking.

They pair beautifully with the lemon in this Greek yogurt loaf. If you prefer a less sweet glaze, you can simply omit the powdered sugar glaze and instead brush the warm loaf with a simple syrup made from equal parts sugar and lemon juice. This still provides a lovely sheen and boosts that amazing lemon flavor.

You can also add a pinch of cardamom or a teaspoon of poppy seeds to the batter for an exotic twist on this delicious Greek Yogurt Lemon Loaf. Don’t be afraid to make this easy lemon cake your own unique creation!

Step-by-Step Instructions

Making this beautiful Greek Yogurt Lemon Loaf is a straightforward and rewarding process. Just follow these simple steps, and you’ll have a wonderfully moist and flavorful lemon cake in no time.

Prepare Your Pan: First, preheat your oven to 350°F (175°C). Next, lightly grease and flour a 9×5-inch loaf pan, or line it with parchment paper, leaving an overhang on the longer sides. This helps with easy removal of your finished Greek Yogurt Lemon Loaf.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside. Whisking ensures an even distribution of leavening agents throughout your lemon loaf.
Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes. This step incorporates air, which contributes to the light texture of the Greek yogurt loaf.
Add Eggs and Flavor: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Then, stir in the vanilla extract and lemon zest. The zest is where much of the lemon’s aromatic oils reside, giving your Greek Yogurt Lemon Loaf its signature bright scent.
Alternate Wet and Dry: Now, add about one-third of the dry ingredients to the butter mixture, mixing on low speed until just combined. Next, add half of the Greek yogurt, mixing until smooth. Repeat this process: another third of the dry ingredients, then the remaining Greek yogurt, and finally the last third of the dry ingredients. Finish by stirring in the fresh lemon juice. Mix only until just combined; overmixing develops gluten and can make your Greek yogurt lemon loaf tough.
Pour and Bake: Pour the batter into your prepared loaf pan, spreading it evenly. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the Greek Yogurt Lemon Loaf comes out clean. If the top browns too quickly, you can tent it loosely with aluminum foil for the last 15-20 minutes of baking.
Cool and Glaze: Once baked, remove the lemon loaf from the oven and let it cool in the pan for 10-15 minutes. Then, carefully lift it out onto a wire rack to cool completely. While the loaf cools, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth. If the glaze is too thick, add a tiny bit more lemon juice; if too thin, add a bit more powdered sugar.
Finish and Serve: Once the Greek Yogurt Lemon Loaf is completely cool, generously drizzle the lemon glaze over the top. Allow the glaze to set for a few minutes before slicing and serving. Enjoy your homemade Greek yogurt lemon loaf!

Pro Tips for Success

Achieving the perfect Greek Yogurt Lemon Loaf every single time is simpler than you think with a few key tricks. First, and perhaps most importantly, ensure all your cold ingredients, especially the butter, eggs, and Greek yogurt, are at room temperature before you start. Room temperature ingredients emulsify better, creating a smoother, more uniform batter and a truly tender crumb in your lemon loaf.

Cold ingredients can cause the batter to curdle and affect the texture of your finished Greek yogurt loaf. Next, do not overmix the batter. Once you add the dry ingredients, mix only until just combined.

Overmixing develops gluten, which can lead to a dense, tough Greek Yogurt Lemon Loaf instead of the light, moist texture we aim for. A gentle hand makes all the difference! When zesting your lemons, make sure to only get the bright yellow part of the peel, avoiding the white pith underneath.

The pith is bitter, and you definitely don’t want that in your delicious Greek Yogurt Lemon Loaf. For maximum lemon flavor, zest your lemons directly into the sugar and rub it together with your fingers before adding the butter. This releases the oils from the zest and infuses the sugar with intense lemon aroma and taste.

Trust me, it makes a huge difference in the overall flavor of your lemon yogurt loaf. Always preheat your oven properly; an accurately preheated oven ensures your Greek Yogurt Lemon Loaf bakes evenly and rises beautifully. Use an oven thermometer to verify your oven’s temperature, as they can sometimes be off.

Finally, remember that patience is a virtue, especially when it comes to glazing. Allow the loaf to cool completely on a wire rack before applying the glaze. If you glaze a warm loaf, the glaze will melt and soak into the cake, rather than forming a beautiful, slightly crisp layer on top. These simple tips will help you create a truly spectacular Greek Yogurt Lemon Loaf that everyone will rave about!

Storage & Reheating Tips

You’ve baked this delightful Greek Yogurt Lemon Loaf, and now you want to make sure every last slice stays as fresh and delicious as possible! Storing it correctly ensures you can enjoy its bright flavor for days. At room temperature, your lemon loaf will stay beautifully moist for 2-3 days.

Simply wrap the cooled Greek Yogurt Lemon Loaf tightly in plastic wrap or aluminum foil, or place it in an airtight container. Keep it on your counter away from direct sunlight. If your home is particularly warm, or if you want to extend its freshness, storing your Greek Yogurt Lemon Loaf in the refrigerator is a great option.

Wrapped well, it will last for up to a week. Just remember that refrigeration can sometimes alter the texture slightly, making it a bit firmer. For longer storage, this easy lemon cake freezes wonderfully!

Once the Greek yogurt lemon loaf is completely cooled and glazed (or unglazed, if you prefer to glaze fresh), wrap it tightly in plastic wrap, then an additional layer of aluminum foil. You can freeze the entire loaf or individual slices. It will keep well in the freezer for up to 3 months.

When you’re ready to enjoy a slice of your frozen Greek Yogurt Lemon Loaf, simply let it thaw at room temperature for a few hours. For a warm, comforting treat, you can reheat individual slices. Pop a slice into the microwave for 15-30 seconds, or toast it lightly in a toaster oven until just warmed through.

Reheating enhances the aromas and restores some of that fresh-baked tenderness. Whether you’re planning to enjoy it tomorrow or next month, these tips guarantee your Greek Yogurt Lemon Loaf remains a true delight.

What to Serve With This Recipe

This versatile Greek Yogurt Lemon Loaf pairs beautifully with so many things, making it perfect for any time of day! For a simple, nourishing breakfast, I love serving a slice alongside a steaming cup of coffee or a comforting mug of herbal tea. The bright lemon flavor truly shines and wakes up your palate.

For a lovely brunch spread, this lemon loaf with Greek yogurt is an absolute star. Present it with a platter of fresh seasonal berries like blueberries, raspberries, or sliced strawberries – their natural sweetness and acidity complement the tangy lemon perfectly. A dollop of plain Greek yogurt or a spoonful of whipped cream adds a touch of creamy indulgence.

If you’re hosting friends for an afternoon tea, this Greek Yogurt Lemon Loaf is an elegant yet unfussy choice. It’s light enough not to overwhelm, yet flavorful enough to be a memorable treat. You can also pair it with a light fruit salad for a refreshing finish to a meal.

My kids often enjoy a slice of this easy lemon cake as an after-school snack, sometimes with a glass of milk. For a simple dessert, especially if you want something lighter after a rich meal, a slice of this moist lemon loaf is absolutely perfect.

You can even fancy it up slightly with a sprig of fresh mint or a few candied lemon slices for a more gourmet presentation. No matter the occasion, this delightful Greek Yogurt Lemon Loaf always finds its perfect companion!

FAQs

Why use Greek yogurt in this lemon loaf?

Greek yogurt is the superstar ingredient in this Greek Yogurt Lemon Loaf! It’s what gives the loaf its incredible moisture, tenderness, and a subtle tangy flavor. The acidity in the Greek yogurt also helps to activate the baking soda, contributing to a beautiful rise and a tender crumb. It creates a rich, creamy texture you won’t get from regular yogurt or milk in your lemon loaf recipe.

Can I use regular plain yogurt instead of Greek yogurt?

Yes, you can, but with a slight adjustment! Regular plain yogurt has a higher water content than Greek yogurt. If you use regular plain yogurt, I recommend straining it first.

Line a sieve with a coffee filter or cheesecloth and let the yogurt drain for at least 30 minutes to remove excess liquid. This prevents your Greek Yogurt Lemon Loaf from becoming too wet or dense.

Can I make this Greek Yogurt Lemon Loaf gluten-free?

Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Make sure to choose a high-quality blend for the best results in your gluten-free Greek Yogurt Lemon Loaf. The baking time might vary slightly, so keep an eye on it.

How long does this lemon loaf with Greek yogurt last?

When stored properly (wrapped tightly at room temperature), your delicious Greek Yogurt Lemon Loaf will stay fresh and moist for 2-3 days. If you refrigerate it, it can last for up to a week. For longer enjoyment, you can freeze it for up to 3 months.

What makes this lemon cake so moist?

The secret to the extreme moistness of this Greek Yogurt Lemon Loaf lies primarily in the Greek yogurt and the use of oil in addition to butter. Greek yogurt adds both fat and moisture, while the oil keeps the crumb tender and moist for longer than butter alone. The careful balance of ingredients ensures every slice of this lemon yogurt loaf is wonderfully tender and never dry.

Can I add other fruits to this Greek Yogurt Lemon Loaf?

Definitely! This Greek Yogurt Lemon Loaf is fantastic with additions. Blueberries, raspberries, or even finely diced cranberries would be wonderful.

Simply fold about ½ cup of fresh or frozen berries (no need to thaw) into the batter just before pouring it into the pan. This creates a delicious berry lemon loaf!

Nutrition Information (per serving)

Here’s an estimated nutritional breakdown for one slice of this wonderful Greek Yogurt Lemon Loaf, assuming 10 servings per loaf and including the glaze. Please remember these are approximations and can vary based on specific ingredients and brands used.

Nutrient	Amount
Calories	320 kcal
Total Fat	14g
Saturated Fat	8g
Cholesterol	60mg
Sodium	180mg
Total Carbohydrates	45g
Dietary Fiber	1g
Total Sugars	30g
Protein	5g

Greek Yogurt Lemon Loaf

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Author: Vera
Total Time: 80 mins
Yield: 10 servings 1x
Diet: Vegetarian

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Description

This Greek Yogurt Lemon Loaf is a bright and zesty cake, perfect for breakfast, snacks, or dessert. It is moist, tender, and bursting with lemon flavor, making it a family favorite.

Ingredients

Scale

1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup (113g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 tablespoon lemon zest (from 2 medium lemons)
¾ cup (180g) plain full-fat Greek yogurt, at room temperature
¼ cup (60ml) fresh lemon juice (from 1–2 medium lemons)