Greek Yogurt Lemon Loaf Recipe
This Greek Yogurt Lemon Loaf is a moist and tangy cake perfect for any lemon lover. Made with creamy Greek yogurt, fresh lemon zest, and a sweet lemon glaze, it offers a delightful balance of tart and sweet. The loaf is easy to prepare, baked to perfection in under an hour, and topped with a luscious lemon icing that sets beautifully for a polished finish.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 8-10 slices)
- Category: Dessert
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup plain Greek yogurt (full fat or 2%)
- 3/4 cup sugar
- 3 large eggs
- 2 lemons (zested)
- 1 teaspoon vanilla extract
- 1/2 cup coconut oil (melted)
Lemon Icing
- 1 lemon (zested)
- 1 1/2 cups powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Prepare the pan: Preheat the oven to 350°F (175°C). Generously butter and flour a 9×5 inch loaf pan to prevent sticking and ensure easy removal after baking.
- Combine dry ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed to provide an even rise and texture.
- Mix wet ingredients: In a large bowl, whisk the Greek yogurt and sugar together until blended. Add the eggs one at a time, followed by the lemon zest and vanilla extract, mixing thoroughly to combine all flavors.
- Combine wet and dry: Gradually stir the dry ingredients into the wet mixture until fully incorporated. Then fold in the melted coconut oil using a spatula until the batter is smooth and homogenous.
- Bake the loaf: Pour the batter into the prepared loaf pan and bake in the preheated oven for 50 minutes, or until the center is set and a toothpick inserted comes out clean, signaling doneness.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes. Then carefully remove it and place on a cooling rack to cool completely to room temperature.
- Prepare the lemon icing: In a bowl, whisk together the powdered sugar, lemon zest, and fresh lemon juice until completely smooth and creamy, forming a glaze consistency.
- Glaze the cake: Once the loaf has completely cooled, pour the lemon icing evenly over the top. Let the icing set for 20 minutes before slicing and serving to enhance the flavor and presentation.
Notes
- For best results, use room temperature eggs and yogurt to ensure smooth batter consistency.
- If you prefer a less tangy flavor, reduce the lemon zest by half.
- This loaf can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
- Use full-fat Greek yogurt for a richer texture, or 2% for a lighter version.
- Make sure the cake is completely cool before glazing to prevent the icing from melting off.
- The coconut oil can be substituted with melted unsalted butter for a different flavor profile.
Find it online: https://recipeplenty.com/greek-yogurt-lemon-loaf-recipe/
