Get a prepared loaf pan ready to make the best Lemon Yogurt Bread recipe with a delicious homemade lemon glaze for the top of the loaf, made with simple ingredients and fresh lemons.
This lemon yogurt loaf cake is the best way to use any leftover lemons you may have from another recipe that way you don’t have any fresh fruit going to waste.
Plus, the lemon great recipe is the best thing to get those sweet and sour flavor cravings under control. It is an easy recipe to whip up with you need a simple bread recipe with a moist texture and tasty topping.
More quick bread recipes:
- Cinnamon and Sugar Quick Bread Recipe
- Lemon Blueberry Quick Bread Recipe
- Sweet Cherry Lime Bread Recipe
Ingredients used to make Lemon Yogurt Bread:
- All purpose flour
- Baking powder
- Salt
- Plain Greek Yogurt
- Sugar divided
- Eggs
- Lemon zest
- Vanilla extract
- Lemon extract
- Vegetable oil
- Fresh lemon juice
Lemon glaze
- Powdered sugar
- Lemon juice
How to make Lemon Yogurt Bread:
- Preheat oven to 350 degrees. Grease and flour a 8x4x2 loaf pan (you can also use parchment paper).
- Sift together flour, baking powder, and salt into a large bowl. In a separate medium mixing bowl whisk (no need for an electric mixer) together the wet ingredients, yogurt, 1 cup sugar, eggs, lemon zest, vanilla, and lemon extract.
- Slowly add dry ingredients into the wet mixture with a whisk. Then with a rubber spatula fold in the vegetable oil into the batter and stir until well blended.
- Pour the batter into the greased and floured and prepared pan.
- Bake in a preheated oven for 50 minutes or until toothpick or cake tester poked into the center of the loaf and comes out clean.
- While the bread is cooking, mix 1/3 cup lemon juice and 1/3 cup sugar in a small pan until sugar is dissolved and the mixture is clear over medium heat. Set aside.
- When the bread is done, cool in pan for about 10 minutes. Then remove from pan and put on a baking rack that is sitting in a cookie sheet. While the bread is still warm, pour lemon/sugar mixture over the bread and allow it to soak in. Let Cool.
- For the glaze combine the powdered sugar and lemon juice and beat until smooth. Pour over the cooled bread.
Can I use another oil?
Oil is super important to making a moist bread for this recipe. The original recipe uses vegetable oil, but there are others that you can use as well. Here are a few suggestions:
- Coconut oil (be sure to melt it beforehand)
- Olive oil
- Canola oil
How to store this lemon bread recipe:
To store this delicious lemon loaf cake, place it in an airtight container for 4 days at room temperature. Or, put it in a freezer bag and store it in the freezer for up to 3 months.
More delicious bread recipes:
- Apple Praline Bread Recipe
- Pina Colada Zucchini Bread Recipe
- Cranberry Pumpkin Bread Recipe
- Nutella Banana Bread Recipe
- Frosted Gingerbread Pound Cake Recipe
Delicious desserts for any special occasion:
- Layered Brownie Pudding Dessert Recipe
- Gooey Chocolate Pudding Cake Recipe
- Lunch Lady Peanut Butter Bars Recipe
- Samoa Bars Recipe
- Caramel Pumpkin Poke Cake Recipe
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Lemon Yogurt Bread Recipe
Ingredients
- 1 ½ cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup plain Greek Yogurt
- 1 ⅓ cups sugar, divided
- 3 eggs
- 2 teaspoons lemon zest
- ½ teaspoon vanilla
- ¼ teaspoon lemon extract
- ½ cup vegetable oil
- ⅓ cup fresh lemon juice
Glaze
- 1 cup powdered sugar
- 1½ Tablespoons lemon juice
Equipment
Instructions
- Preheat oven to 350 degrees. Grease and flour a 8x4x2 loaf pan.
- Sift together flour, baking powder, and salt into a bowl. In a separate bowl whisk together yogurt, 1 cup sugar, eggs, lemon zest, vanilla and lemon extract.
- Slowly add dry ingredients into the wet mixture with a whisk. Then fold in the vegetable oil into the batter and stir until well blended.
- Pour the batter into the greased and floured loaf pan.
- Bake 50 minutes or until toothpick poked into the center comes out clean.
- While the bread is cooking, mix 1/3 cup lemon juice and 1/3 cup sugar in a small pan until sugar is dissolved and the mixture is clear over medium heat. Set aside.
- When the bread is done, cool in pan for about 10 minutes. Then remove from pan and put on a baking rack that is sitting in a cookie sheet. While the bread is still warm, pour lemon/sugar mixture over the bread and allow it to soak in. Let Cool.
- For the glaze combine the powdered sugar and lemon juice and beat until smooth. Pour over the cooled bread.
Notes
Nutrition
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Questions & Reviews