Greek Yogurt Lemon Loaf
A soft, tangy, and protein-rich lemon loaf made with Greek yogurt and coconut oil. This easy-to-bake loaf features a sweet lemon glaze and a tender crumb, making it perfect for breakfast, snack, or dessert. Simple, wholesome, and satisfying, it’s a crowd-pleaser that works well for everyday baking or meal prep.
Equipment
- 1 large mixing bowl
- 1 Small Mixing Bowl
- 1 Spatula
- 9x5-inch loaf pan
- whisk
- Cooling rack
Ingredients
For the Loaf:
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup plain Greek yogurt full-fat or 2%
- ¾ cup granulated sugar
- 3 large eggs
- Zest of 2 lemons
- 1 tsp vanilla extract
- ½ cup coconut oil melted
For the Lemon Glaze:
- Zest of 1 lemon
- 1 ½ cups powdered sugar
- 2 tbsp fresh lemon juice
Instructions
- Prepare the Baking Pan: Begin by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously with butter or nonstick spray. After greasing, lightly dust the pan with flour and tap out the excess. This ensures your loaf will release easily without sticking, giving you a smooth, clean slice every time.
- Combine Dry Ingredients: In a small mixing bowl, whisk together 1 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and ¼ teaspoon of salt. Make sure the ingredients are fully incorporated. Sifting the flour is optional but recommended for an extra-light texture. Set aside this dry mixture for later.
- Mix Yogurt and Sugar: In a large mixing bowl, add 1 cup of plain Greek yogurt and ¾ cup granulated sugar. Whisk the two together until smooth and creamy, with no lumps of yogurt or clumps of sugar. This step helps dissolve the sugar and creates a tender base for the loaf.
- Incorporate Eggs and Flavorings: Add the 3 large eggs, the zest of 2 lemons, and 1 teaspoon of vanilla extract to the yogurt mixture. Whisk gently but thoroughly until the batter is uniform in color and texture. The lemon zest releases aromatic oils that give the loaf its signature bright flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet yogurt mixture. Stir gently with a spatula until fully combined, being careful not to overmix. Overmixing can make the loaf dense, so fold just until no streaks of flour remain.
- Fold in Coconut Oil: Pour ½ cup of melted coconut oil into the batter. Using a spatula, carefully fold the oil into the mixture, making sure it is evenly distributed. This step ensures the loaf stays moist and soft, while adding a subtle, delicate flavor from the coconut.
- Pour Batter into Pan: Transfer the finished batter into the prepared loaf pan. Use the spatula to spread it evenly and smooth the top. Tap the pan lightly on the counter to release any air bubbles trapped in the batter. This helps create an even, uniform texture during baking.
- Bake Until Golden and Set: Place the loaf pan in the preheated oven and bake for 50 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean. Ovens vary, so check at around 45 minutes to avoid overbaking. The loaf should spring back slightly when touched.
- Cool the Loaf: Allow the loaf to cool in the pan for about 10 minutes. Then, carefully remove it and place it on a cooling rack. Cooling the loaf completely before glazing prevents the icing from melting and ensures it sets beautifully on top.
- Prepare Lemon Glaze: While the loaf is cooling, make the glaze. In a medium bowl, whisk together 1 ½ cups powdered sugar, 2 tablespoons fresh lemon juice, and the zest of 1 lemon until smooth and lump-free. The glaze should be thick but pourable, ready to coat the loaf evenly.
- Glaze the Loaf: Once the loaf has cooled completely, pour the lemon glaze over the top. Use a spatula or the back of a spoon to gently spread it to the edges. Allow the glaze to set for at least 20 minutes. The glaze adds a sweet-tart finish and enhances the loaf’s moist, tender texture.
- Slice and Serve: After the glaze has set, use a sharp serrated knife to slice the loaf into even pieces. Serve immediately with a cup of tea or coffee, or store for later enjoyment. The loaf keeps well at room temperature for a couple of days or in the refrigerator for up to a week.
Notes
- Using full-fat or 2% Greek yogurt ensures a rich, tender texture; nonfat yogurt can make the loaf slightly drier.
- Fresh lemon zest is key for a bright, aromatic flavor; avoid using pre-packaged dried zest.
- Coconut oil adds moisture and a subtle flavor; you can substitute with neutral vegetable oil if desired.
- Do not overmix the batter once the flour is added to maintain a light, fluffy crumb.
- Let the loaf cool completely before glazing to prevent the icing from running off and becoming too thin.
