Greek Yogurt Lemon Loaf.

When life hands you lemons, make a delightful Greek Yogurt Lemon Loaf! This moist and tangy loaf cake is a perfect balance of sweet and citrusy flavors, making it a delightful treat for any occasion. The use of Greek yogurt not only enhances the taste but also adds a wonderful texture that keeps the loaf tender and soft. Whether you’re enjoying a slice with your morning coffee or serving it as a dessert, this loaf is sure to impress. Let’s dive into the details of this fantastic recipe.

Why Cooks Rave About It

Greek Yogurt Lemon Loaf has become a favorite among home bakers for several reasons. First and foremost, the Greek yogurt provides a rich creaminess that elevates the loaf’s flavor profile. It also adds protein, making it a healthier option compared to traditional cakes. The bright lemon flavor is refreshing, making it perfect for spring and summer gatherings. Plus, it’s incredibly easy to whip up, requiring minimal ingredients and equipment.

Shopping List

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 cup plain Greek yogurt (full fat or 2%)
• ¾ cup sugar
• 3 large eggs
• 2 lemons (zested)
• 1 teaspoon vanilla extract
• ½ cup coconut oil (melted)
• 1 ½ cups powdered sugar
• 2 tablespoons fresh lemon juice

Setup & Equipment

• Mixing bowls – for combining ingredients
• Whisk – to ensure thorough mixing
• Measuring cups and spoons – for accurate ingredient quantities
• Loaf pan – to bake the delicious Greek Yogurt Lemon Loaf
• Cooling rack – to allow the loaf to cool properly

Stepwise Method: Greek Yogurt Lemon Loaf.

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that the loaf bakes evenly and rises beautifully.

Step 2: Prepare the Loaf Pan

Grease a standard 9×5-inch loaf pan with coconut oil or line it with parchment paper for easy removal.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and ¼ teaspoon of salt until well combined. Set aside.

Step 4: Combine Wet Ingredients

In a large mixing bowl, combine 1 cup of plain Greek yogurt, ¾ cup of sugar, and 3 large eggs. Add the zest of 2 lemons and 1 teaspoon of vanilla extract. Mix until smooth and creamy.

Step 5: Incorporate Coconut Oil

Slowly drizzle in ½ cup of melted coconut oil while whisking the wet ingredients. This will help to emulsify the mixture and create a rich texture.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.

Step 7: Pour into the Pan

Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.

Step 8: Bake the Loaf

Place the loaf in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Cool the Loaf

Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a cooling rack to cool completely.

Step 10: Prepare the Lemon Glaze

In a medium bowl, whisk together 1 ½ cups of powdered sugar and 2 tablespoons of fresh lemon juice until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.

Step 11: Glaze the Loaf

Once the loaf has cooled completely, drizzle the lemon glaze over the top, allowing it to drip down the sides for that extra touch of sweetness.

Swap Guide

• For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free flour blend.
• Use honey or maple syrup in place of sugar for a natural sweetener.
• Replace coconut oil with vegetable oil or melted butter if preferred.
• Add poppy seeds for a delightful texture contrast and flavor.

Don’t Do This

• Do not overmix the batter; this can result in a dense loaf instead of a light and fluffy texture.
• Avoid using low-fat Greek yogurt, as it may alter the moisture content of the loaf.
• Do not skip the lemon zest; it adds essential flavor that brightens the loaf.
• Make sure your baking powder is fresh for optimal rising.

Freezer-Friendly Notes

If you have leftovers, this Greek Yogurt Lemon Loaf is freezer-friendly! Simply wrap individual slices in plastic wrap and then place them in an airtight container or freezer bag. It can be frozen for up to 3 months. To enjoy, thaw at room temperature or warm in the microwave for a few seconds.

Greek Yogurt Lemon Loaf. Q&A

Can I use low-fat Greek yogurt instead of full-fat?

While you can use low-fat Greek yogurt, the loaf may lack some moisture and richness. Full-fat yogurt tends to provide a better texture and flavor.

How can I store the Greek Yogurt Lemon Loaf?

Store the loaf in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing it as mentioned above.

Can I add blueberries or other fruits to the loaf?

Absolutely! Fresh or frozen blueberries, raspberries, or even chopped strawberries can be added to the batter for a fruity twist.

What can I serve with the Greek Yogurt Lemon Loaf?

This loaf pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or simply a cup of tea or coffee for a perfect afternoon treat.

Next Steps

Now that you have the recipe for Greek Yogurt Lemon Loaf, gather your ingredients, and get ready to bake! This loaf is not only a delicious treat but also a wonderful way to brighten up any day. Whether you’re baking for yourself or sharing with friends, this recipe is sure to become a staple in your baking repertoire. So, roll up your sleeves, unleash your inner baker, and enjoy the delightful flavors of this lemony loaf!

Each bite of Greek Yogurt Lemon Loaf is a celebration of flavor and texture, making it the perfect addition to any meal or occasion. Don’t forget to take a moment to savor the process of baking—after all, the joy of creating is just as sweet as the final product. Happy baking!

Greek Yogurt Lemon Loaf.

This Greek Yogurt Lemon Loaf is a zesty delight! Moist, tangy, and perfect for any occasion, it's a must-try treat!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 cups all-purpose flour
• 2 teaspoons baking powder
• 0.25 teaspoon salt
• 1 cup plain Greek yogurt (full fat or 2%)
• 0.75 cup sugar
• 3 large eggs
• 2 lemons (zested)
• 1 teaspoon vanilla extract
• 0.5 cup coconut oil (melted)
• 1.5 cups powdered sugar
• 2 tablespoons fresh lemon juice

Equipment

• Mixing bowls
• Whisk
• Measuring cups and spoons
• Loaf pan
• Cooling rack

Method

 

1. Preheat your oven to 350°F (175°C).
2. Grease a standard 9x5-inch loaf pan with coconut oil or line it with parchment paper.
3. In a medium bowl, whisk together the flour, baking powder, and salt.
4. In a large mixing bowl, combine Greek yogurt, sugar, and eggs. Add lemon zest and vanilla extract. Mix until smooth.
5. Slowly drizzle in melted coconut oil while whisking the wet ingredients.
6. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the loaf to cool in the pan for 10 minutes before transferring it to a cooling rack.
10. In a medium bowl, whisk together powdered sugar and lemon juice to create the glaze.
11. Drizzle the lemon glaze over the cooled loaf.

Notes

• This loaf can be frozen for up to 3 months—wrap slices in plastic wrap.
• Experiment with different fruits like blueberries or raspberries for a twist!
• Always use fresh baking powder for the best rise.