Bright, moist, and bursting with citrus, this easy lemon loaf is made with Greek yogurt for a tender crumb and topped with a zesty glaze.

Loaf:

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

Optional Lemon Glaze:

½ cup powdered sugar

1–2 tbsp fresh lemon juice

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Preheat oven to 350°F. Grease and line a 9×5″ loaf pan with parchment.

In a bowl, whisk flour, baking powder, baking soda, and salt.

In another bowl, whisk yogurt, sugar, eggs, lemon zest and juice, oil, and vanilla.

Fold dry ingredients into wet until just combined.

Pour into prepared pan and smooth the top.

Bake for 45–55 minutes, or until a toothpick comes out clean.

Cool 10 minutes in pan, then lift out and cool completely.

For glaze, whisk powdered sugar with lemon juice and drizzle over cooled loaf.

Add poppy seeds or blueberries for variation.

Tent with foil if top browns too quickly.