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)
For the Lemon Glaze:
- 1 cup (120g) powdered sugar (confectioners’ sugar)
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pa
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt
- In a large bowl, cream together the softened butter and sugar until light and fluffy
- Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest
- Add the dry ingredients in thirds, alternating with Greek yogurt, mixing until just combined. Stir in fresh lemon juice
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, until a toothpick comes out clea
- Cool in the pan for 10-15 minutes, then remove to a wire rack to cool completely. Prepare the glaze by whisking together powdered sugar and lemon juice
- Drizzle the glaze over the cooled loaf before slicing
Notes
Ensure all ingredients are at room temperature for best results.
Do not overmix the batter to keep the loaf light and tender.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 30g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg