by Charlotte15 Comments
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This greek yogurt lemon loaf is incredibly moist and soft! The lemon glaze is the perfect finishing touch to this loaf.
this recipe!
May is here and so is Spring! F.i.n.a.l.l.y.
This winter wasn’t harsh by any means, but getting rain, random snow falls and cold weather while being in quarantine in April wasn’t overly pleasant. Now that the weather is getting warmer and the sun is here, I’m looking forward to enjoying my morning coffee on the balcony and longer walks with the pup.
The one flavour that really screams Spring to me is lemon. I love the punchy flavour and how refreshing it is! These past two weeks I’ve worked on this greek yogurt lemon loaf recipe and I’m so happy to finally share the recipe with you. This recipe is super simple, doesn’t require any extravagant ingredients and only takes 15 minutes to prepare.
MORE ABOUT THIS RECIPE
An important ingredient in this lemon loaf is greek yogurt. I personally love baking with greek yogurt for several reason:
- It is a staple ingredient in my fridge. It is so versatile – you can use it for sauces, baked goods, smoothies, or just eat it with some fruit and granola. Anyways, I always have some on hand.
- Baking with greek yogurt adds a lot of moisture to your baked good and its acidity helps activate baking soda, which results in a fluffier bread.
- Greek yogurt has a bit of a tangy flavour and pairs really well with the lemon sourness and sweetness.
- As a little health bonus, greek yogurt is high in protein and low in sugar compared to yogurt. Oh and for baking purposes, please use 2% of full-fat plain greek yogurt – not 0%, which is usually higher in sugar and won’t be as creamy.
Another tip I want to share for this recipe is to mix your lemon zest with your sugar (with your hands!). By “massaging” the lemon zest, you help release the essential oil of the zest into the sugar and it enhances the lemon flavour.
I included a lemon glaze to pour on top of the lemon loaf here, but it is optional. I love how it adds some sweetness to the bread but the lemon loaf itself is just as delicious and moist!
If you are going to add the glaze and are a lemon lover, you could substitute some of the milk for lemon juice (in a 1:1 ratio) for a stronger lemon flavour. If you would rather tone down the lemon, use all milk and no lemon juice in the glaze. You do you!
FOR MORE DELICIOUS BREAD RECIPES, CHECK OUT MY:
- Healthy Banana Bread
- Refined Sugar-Free Banana Bread with Peanut Butter Swirl
- Double Chocolate Banana Bread
- Chocolate Chip Pumpkin Bread
If you make this glazed greek yogurt lemon loaf, leave a comment below or share a picture on instagram with the tag @mapleetchocolat and/or #mapleetchocolat 🙂 Don’t have time to make the recipe now? Pin it for later by clicking on any of the pictures above and below!
Greek Yogurt Lemon Loaf
- Author: Charlotte
- Total Time: 55 minutes
- Yield: 12 1x
Description
This greek yogurt lemon loaf is incredibly moist and soft! The lemon glaze is optional but definitely a nice addition to the loaf.
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 AP flour (250g)
- 2 tsp baking powder
- 1/2 tsp salt
- For the glaze: 1 cup powdered sugar, 2 tbsp milk, 1 tbsp lemon juice
Instructions
- Preheat your over to 350F and line a 9×5 loaf pan with parchment paper
- Combine the flour, baking powder and salt. Set aside.
- In a separate bowl, mix the lemon zest into the granulated sugar with your fingers to enhance the lemon flavour
- 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
- Fold in the dry ingredients (the batter will get thick but don’t over mix)
- Pour the batter into the pan and smooth it out. Bake for 40 minutes or until a toothpick in the centre comes out clean
- Place the loaf on a cooling rack and while waiting, make the glaze
- Whisk the powdered sugar, milk and lemon juice until smooth
- When the lemon loaf is almost cooled, pour the lemon glaze on top
- Store the loaf in the fridge for up to a week
Notes
If you like blueberries and want to add some in this lemon loaf, fold in 1/2 cup into the batter before baking.
You can freeze this loaf for up to the 3 months. Tightly wrap individual slices with plastic wrap and place them in a large ziploc bag or airtight container.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread
Nutrition
- Serving Size: 1 slice
Keywords: lemon loaf, grek yogurt, bread
