Why You’ll Love This Recipe
This lemon yogurt loaf is easy to make, incredibly flavorful, and stays moist for days. The yogurt adds a subtle tang and keeps the crumb soft and light, while the lemon juice and zest provide a bold citrus punch. The simple lemon glaze enhances the flavor and adds a touch of shine. Whether you’re hosting guests or baking for yourself, this loaf is a delicious way to enjoy lemon in a classic, comforting form.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Plain Greek yogurt or regular yogurt
- Granulated sugar
- Eggs
- Lemon zest
- Fresh lemon juice
- Vegetable oil
- Vanilla extract
- Powdered sugar (for glaze)
Directions
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, combine the yogurt, sugar, eggs, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
- Slowly add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in the oil and mix until the batter is fully incorporated and smooth.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk powdered sugar with lemon juice until smooth and drizzle over the cooled loaf.
Servings and timing
Makes 8–10 slices.
Prep time: 15 minutes
Bake time: 45–55 minutes
Cooling time: 30 minutes
Total time: About 1 hour 30 minutes
Variations
- Blueberry lemon loaf: Fold in 1 cup of fresh or frozen blueberries before baking.
- Lemon poppy seed: Add 1 tablespoon of poppy seeds to the batter for added texture.
- Orange twist: Replace lemon juice and zest with orange for a citrus variation.
- Vegan version: Use plant-based yogurt and flax eggs, and replace the oil with melted coconut oil.
- Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Storage/Reheating
Store the lemon yogurt loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
To freeze, wrap the loaf or individual slices tightly in plastic wrap and store in a freezer-safe container for up to 2 months.
Thaw at room temperature and warm slightly in the microwave or oven if desired.
FAQs
Can I use flavored yogurt?
Yes, but plain or lemon-flavored yogurt works best for balanced flavor without overpowering sweetness.
How do I make the loaf more moist?
Using full-fat yogurt and not overbaking will keep the loaf moist and tender.
Can I skip the glaze?
Absolutely. The loaf is flavorful on its own, but the glaze adds extra lemon zing.
Can I use bottled lemon juice?
Fresh lemon juice and zest provide the best flavor, but bottled juice can be used in a pinch.
Why did my loaf sink in the middle?
This can happen if the batter is overmixed or if the loaf is underbaked. Be sure to test with a toothpick.
Can I use a different size pan?
Yes, but adjust the baking time accordingly. Smaller pans may need more time, and mini loaves will bake faster.
What oil works best?
Neutral oils like vegetable, canola, or light olive oil are best for a tender texture without affecting flavor.
How do I prevent the glaze from soaking in too much?
Wait until the loaf is fully cooled before glazing to ensure it stays on the surface.
Can I add nuts to the loaf?
Yes, chopped almonds or walnuts can be folded into the batter for added crunch.
How do I keep the loaf from sticking to the pan?
Grease the pan well and use parchment paper for easy removal.
Conclusion
Lemon Yogurt Loaf is a bright, moist, and flavorful cake that’s perfect for any time of day. Whether served as a light dessert or a citrusy breakfast treat, it’s sure to please with its tender crumb and fresh lemon glaze. Easy to make and even easier to enjoy, this loaf is a wonderful way to bring a burst of sunshine to your baking.
PrintLemon Yogurt Loaf
Lemon Yogurt Loaf is a moist, tangy cake made with yogurt and fresh lemon juice, topped with a zesty lemon glaze. Soft, flavorful, and easy to make, it’s perfect for breakfast, brunch, or a light dessert.
- Prep Time: 15 minutes
- Cook Time: 45–55 minutes
- Total Time: 1 hour 30 minutes (including cooling and glazing)
- Yield: 8–10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup plain Greek yogurt (or regular yogurt)
- 1 cup granulated sugar
- 3 large eggs
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup powdered sugar (for glaze)
- 2–3 tbsp fresh lemon juice (for glaze)
Instructions
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk flour, baking powder, and salt.
- In a large bowl, mix yogurt, sugar, eggs, lemon zest, lemon juice, and vanilla until smooth.
- Gradually add dry ingredients to wet ingredients and stir until just combined.
- Fold in oil until batter is fully incorporated and smooth.
- Pour batter into prepared loaf pan and smooth the top.
- Bake 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan 10 minutes, then transfer to wire rack to cool completely.
- For glaze: whisk powdered sugar with lemon juice until smooth, then drizzle over cooled loaf.
Notes
- Use full-fat yogurt for best moisture and texture.
- Do not overmix the batter—stir until just combined.
- Ensure loaf is fully cooled before glazing to prevent glaze from soaking in.
- Can substitute orange for a citrus twist.
- Freeze individual slices for easy grab-and-go treats.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 28g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
