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