Name: Greek Yogurt Lemon Loaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1¾ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 1 cup plain Greek yogurt (full-fat or low-fat); ¾ cup granulated sugar; 2 large eggs; Zest of 2 lemons; 3 tbsp fresh lemon juice; ½ cup vegetable oil or melted butter; 1 tsp vanilla extract; ½ cup powdered sugar; 1–2 tbsp fresh lemon juice

Why You’ll Love This Recipe

I love how this loaf is packed with citrusy freshness and stays incredibly moist thanks to the Greek yogurt. It’s simple to whip up and versatile enough to serve for any occasion—from brunch to dessert. The optional lemon glaze adds an extra zing that makes it feel special.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup Greek yogurt (plain, full‑fat or low‑fat)
¾ cup granulated sugar
2 large eggs
Zest of 2 lemons
3 tablespoons fresh lemon juice
½ cup vegetable oil (or melted butter)
1 teaspoon vanilla extract

For the Lemon Glaze (optional):
½ cup powdered sugar
1‑2 tablespoons fresh lemon juice

directions

I preheat the oven to 350°F (175°C) and grease and line a 9×5‑inch loaf pan with parchment, leaving overhang for easy removal.

In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, I whisk the Greek yogurt, sugar, eggs, lemon zest, lemon juice, oil, and vanilla until smooth.

Then I gently fold the dry ingredients into the wet mixture until just combined—being careful not to overmix.

I pour the batter into the prepared pan and smooth the top evenly.

I bake the loaf for 45–55 minutes, or until a toothpick inserted into the center comes out clean.

After letting it cool in the pan for 10 minutes, I lift it out using the parchment and let it cool completely on a wire rack.

For the glaze, if using, I whisk powdered sugar with lemon juice until smooth and drizzle it over the cooled loaf before slicing.

Servings and timing

This recipe makes 12 slices. It takes 15 minutes to prep, 50 minutes to bake, and the total time is 65 minutes. Each slice is about 280 kcal.

Variations

Sometimes I swap vanilla for almond extract to give it a different flavor note. For added texture, I occasionally stir in poppy seeds or a handful of blueberries.

storage/reheating

I store leftovers wrapped in foil or in an airtight container at room temperature for up to 3 days or refrigerate for 5 days. To reheat, I warm slices in the microwave for 10–15 seconds.

FAQs

Can I use low-fat Greek yogurt?

Yes, I’ve made this with both full-fat and low-fat Greek yogurt, and both turn out beautifully moist.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice gives the best flavor, but in a pinch, bottled lemon juice works too.

How do I prevent the loaf from overbaking?

I start checking at 45 minutes and tent the top with foil if it’s browning too quickly.

Can I freeze this loaf?

Yes, I wrap it tightly and freeze it for up to 2 months. I thaw overnight in the fridge before serving.

What can I serve this with?

I like it with tea, coffee, or even as a sweet brunch option paired with fresh berries.

Conclusion

This Greek yogurt lemon loaf is everything I want in a citrusy bake—moist, flavorful, and fuss-free. It’s great for sharing but also perfect for keeping all to myself with a cup of something warm.