1. Can I use non-fat Greek yogurt for this recipe?

While you can use non-fat Greek yogurt, it’s recommended to use 2% or full-fat Greek yogurt for the best texture and richness. Non-fat yogurt may result in a slightly less creamy loaf and could affect the moisture level.

How can I make this recipe gluten-free

To make this Greek Yogurt Lemon Loaf gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend includes xanthan gum for better texture. Be cautious, as different blends may slightly affect the loaf's rise

Can I add other fruits to the Greek Yogurt Lemon Loaf

Absolutely! Blueberries, raspberries, or even diced strawberries can be added to the batter. Gently fold them in before baking, and enjoy a fruit-infused twist on this classic recipe

Greek Yogurt Lemon Loaf Recipe - Best Moist Lemon Bread

Name: Greek Yogurt Lemon Loaf Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1/2 cup butter, melted (110g); 3/4 cup granulated sugar (150g); 1 lemon, zested; 2 tbsp lemon juice; 3/4 cup 2% Greek yogurt (175g); 3 eggs; 1 1/2 cup all-purpose flour (250g); 2 tsp baking powder; 1/2 tsp salt; For the glaze: 1 cup powdered sugar; 2 tbsp milk; 1 tbsp lemon juice

Description

This Greek Yogurt Lemon Loaf is incredibly moist and soft, with a tangy lemon flavor enhanced by a simple lemon glaze. It’s an easy, healthy, and delightful recipe perfect for breakfast or dessert.

Ingredients

Scale

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

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Instructions

Preheat your oven to 350°F (175°C) and line a 9×5 loaf pan with parchment paper.
In a medium-sized bowl, combine the flour, baking powder, and salt. Set aside.
In another bowl, mix the lemon zest into the granulated sugar with your fingers to release the oils.
Add the melted butter to the sugar mixture and whisk until smooth and light.
Whisk in the Greek yogurt and lemon juice, followed by the eggs, one at a time.
Gradually fold in the dry ingredients until just combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan and smooth it out.
Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool on a wire rack.
While the loaf cools, prepare the glaze by whisking together the powdered sugar, milk, and lemon juice until smooth.
Once cooled, drizzle the glaze over the top of the loaf and allow it to set.

Notes

If you prefer a stronger lemon flavor, substitute some of the milk in the glaze for lemon juice in a 1:1 ratio.
To store, place the loaf in an airtight container at room temperature for up to 2-3 days or refrigerate for up to a week.
Optional: Add blueberries to the batter for a sweet twist.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Bread
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 20g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 5g
Cholesterol: 35mg