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Lemon Yogurt Loaf

This lemon yogurt loaf combines tangy Greek yogurt and fresh lemon zest to create a moist, tender bread with a bright, zesty flavor. Baked in a loaf shape, it features a golden crust with a soft crumb inside, perfect for breakfast, tea time, or a light snack. The simple mixing and baking process results in a visually appealing, flavorful loaf with a slightly domed top.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Main Course
Cuisine: European
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour sifted
  • 1 tsp baking powder
  • pinch salt
  • ¾ cup Greek yogurt full-fat preferred
  • ¾ cup granulated sugar
  • 1 large lemon zest and juice
  • 2 large eggs
  • ¼ cup olive oil mild flavor preferred

Equipment

  • Loaf pan
  • Mixing bowls
  • Whisk or spatula
  • Parchment paper
  • Toothpick or cake tester
  • Wire cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F). Grease your loaf pan and line it with parchment paper to prevent sticking.
  2. In a large mixing bowl, whisk together the sifted flour, baking powder, and a pinch of salt until combined. This creates an even dry mixture that will help distribute the leavening evenly.
  3. In another bowl, combine Greek yogurt, sugar, lemon zest, and eggs. Whisk until the mixture is smooth and slightly frothy, about 1-2 minutes, releasing a fresh citrus aroma.
  4. Gradually pour in the olive oil while whisking steadily, creating a silky, shiny batter that feels smooth to the touch and smells inviting.
  5. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Be careful not to overmix; a few lumps are okay for a tender crumb.
  6. Transfer the batter into your prepared loaf pan, smoothing the top with the spatula. Tap the pan lightly on the counter to settle the batter and release any trapped air bubbles.
  7. Bake in the preheated oven for about 45-50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. The loaf should feel firm but spring back slightly when pressed.
  8. Remove the loaf from the oven and let it cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely, which helps prevent sogginess and makes slicing easier.
  9. Once cooled, slice the loaf with a serrated knife and serve at room temperature. For extra flair, dust with powdered sugar or drizzle with lemon glaze if desired.

Notes

For a brighter flavor, consider adding a lemon glaze made from powdered sugar and lemon juice. Also, using full-fat Greek yogurt enhances richness, but low-fat works well too.