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Greek Yogurt Lemon Loaf

Greek Yogurt Lemon Loaf with a glossy lemon glaze, sliced and displayed on a wooden board with fresh lemon halves.
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This Greek Yogurt Lemon Loaf is a moist, fluffy, and citrusy bread made with simple pantry staples. It’s finished with an optional lemon glaze for an extra zesty kick, perfect for breakfast, brunch, or a light dessert.

Ingredients

Scale
  • 1/2 cup butter, melted (110g)
  • 3/4 cup granulated sugar (150g)
  • Zest of 1 lemon
  • 2 tbsp lemon juice
  • 3/4 cup 2% Greek yogurt (175g)
  • 3 eggs
  • 1 1/2 cups all-purpose flour (250g)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • For the glaze (optional):
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1 tbsp lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper.
  2. In a bowl, combine flour, baking powder, and salt. Set aside.
  3. In another bowl, massage lemon zest into sugar to release oils.
  4. Add melted butter to sugar mixture and whisk until smooth.
  5. Whisk in Greek yogurt and lemon juice, followed by the eggs.
  6. Fold in dry ingredients until just combined (do not overmix).
  7. Pour batter into the prepared loaf pan and smooth the top.
  8. Bake for 40 minutes or until a toothpick inserted comes out clean.
  9. Let the loaf cool on a wire rack.
  10. To make the glaze, whisk powdered sugar, milk, and lemon juice until smooth.
  11. When loaf is mostly cooled, drizzle glaze on top and let set.

Notes

  • If using blueberries, fold 1/2 cup into the batter before baking.
  • Use full-fat or 2% Greek yogurt for best results—avoid 0% fat.
  • The loaf can be stored in the refrigerator for up to 7 days.
  • Freeze individual slices by wrapping in plastic wrap and placing in a ziplock bag for up to 3 months.
  • For stronger lemon flavor in the glaze, substitute some milk with lemon juice.

Nutrition

Find it online: https://recipeeasily.com/greek-yogurt-lemon-loaf-recipe/