Greek Yogurt Lemon Loaf.
It’s one of my favorite sights to see.
Just look at that perfect lemony loaf slice! The only thing prettier might be bundt cake perfection.
This cake falls under my favorite dilemma of… is it cake? Or is it bread? Because if it’s cake, then it’s for dessert only. Unless you want to break the rules and have it for breakfast. But if it’s BREAD. Then it’s fair game. Snackage whenever possible. Breakfast, after lunch, before dinner. We can play the banana bread game and pretend like it’s good for us since it’s packed with citrus.
Oh! And yogurt. Don’t forget that one. This is just full of probiotics so I can’t imagine why you don’t want to consume it.
It’s also super simple! One bowl, no mixed necessary.
AND we use coconut oil. The health factor is blowing my mind.
Little baby hands below. I will never get sick of it.
I know I know – I JUST made the lemon pudding cake. It’s true that the lemon pudding cake might be my favorite lemon dessert ever. It is unreal. It’s soufflé-like and light and exactly what you crave if you don’t want chocolate but you do want dessert.
It just got me stuck on the lemon train! I can’t stop loving lemon desserts, and it’s only growing since it’s getting warm outside and I’m craving light and airy and fluffy things.
PLUS, with Easter coming, I always love to make a fruity or coconutty dessert (don’t worry… one of those is coming right up!) AND a chocolate dessert. So you have the best of both worlds. I need one bite of each and then I’m set for the day.
Okay just kidding. I need, like, four bites and THEN I’m set for the day.
The best balance of light dessert and delicious dessert. Making it verrrry hard to stop at one slice.
ALSO. What if we toast this? What if we make french toast with this? There are so many things we can do, I don’t even knooow.
But being a lemon loaf purist for the moment, let’s just… eat it straight.
Greek Yogurt Lemon Loaf
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup plain greek yogurt full fat or 2%
- 3/4 cup sugar
- 3 large eggs
- 2 lemons zested
- 1 teaspoon vanilla extract
- 1/2 cup coconut oil melted
lemon icing
- 1 lemon zested
- 1 1/2 cups powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350 degrees F. Butter and flour a 9×5 inch loaf pan generously.
- In a small bowl, whisk together the flour, baking powder and salt. In a large bowl, whisk together the yogurt and the sugar until combined. Whisk in the eggs, lemon zest and vanilla extract.
- Stir the dry ingredients into the wet, mixing until full combined. Use a spatula to fold the coconut oil into the batter, folding and stirring until the oil is incorporated completely. Pour the batter into the greased loaf pan and bake for 50 minutes, or until the center is set and a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove it gently and set it on a cooling rack to cool completely. Once cool, pour the icing over top. Let the icing set for 20 minutes, then slice and serve!
lemon icing
- Whisk the zest, powdered sugar and juice together in a large bowl until smooth. Pour it over the cake once cooled.
Notes
Did you make this recipe?
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I appreciate you so much!
So mad this isn’t in front of me right now.
65 Comments on “Greek Yogurt Lemon Loaf.”
Yum, this looks great! I love using Greek yogurt in bread and dessert recipes and lemon this time of year tastes great!
Yummy! This sounds and looks incredible- love your work!!
http://www.estoniancuisine.com
It’s a desserty cake bread :) Keep the refreshing lemon dessert recipes coming, please! I request some sort of lemon blondie recipe.
This looks so yummy! I loooove lemon desserts–they’re so springy! Thanks for sharing, I can’t wait to try this :)
OMG this looks amazing :)
Rachael xx.
theteacozykitchen.blogspot.co.uk
Cakes/quick breads like this are my FAVORITE! Mostly because I love having an excuse to eat cake throughout the day. This looks delicious!
Oh I just love loafs and poundcakes, they can be so much tastier than a traditional cake. And yay for Spring and all things lemon!
Looks yummy! With quarantine baking, what can I use instead of melted coconut oil? Thanks in advance!
any oil works! canola, vegetable, etc :)
Thanks so much, Jessica! Happy Easter to you and your family!
This loaf looks amazing but I was surprised to read it does not contain any lemon juice…so it relies on zest only for the lemon flavor?
Isn’t funny how certain times of the year seem to evoke certain flavors…In the fall, it is pumpkin, the winter it is chocolate ( xoxo Day I guess) and the spring , it seems to be lemon and/or coconut. Certain foods just seem to taste better at specific times of the year.Kinda crazy!
Love these pictures and the color combination you choose especially with the bright napkin!
I so pinned this! It sounds amazing! :)
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That loaf looks perfectly moist! Greek yogurt is such a good baking ingredient! I have to say I love those overhead pics of the ingredients and step-by-steps — stunning, and the tea towel pattern is so pretty!
Hi, Your website looks fantastic. Thank you for the recipe. Gonna try for sure.
Do visit my little space http://www.nithisclickncook.com.
Hope you like it.
I’m a purist in most cases too but wow that french toast idea is pretty tempting!!! Yum!
This bread looks amazing! I should make this with all the extra lemons we have in the house right now!
Paige
http://thehappyflammily.com
It never occurred to me to make french toast with a slice of “cake” like this. Awesome idea!
I’m such a fan of Greek yogurt in breads like this. It adds such a great texture. This looks super delicious!
Hello! I was baking this recipe and the list says baking powder, and the instructions say baking soda. But it still tasted amazing!!!
it’s powder! sorry about that chrissy, glad you like it!!
Well, funny story. I made a yogurt lemon loaf this week too (not for the blog… just for my belly), though I added some blueberries from the freezer (they were taking up space and needed to get used). I haven’t baked in months (I don’t bake much), but for some reason I was craving that. Guess we both were! :-)
Oh my gosh I need this in my life
Baking yogurt kills the probiotics, the heat kills them. This could taste great but the probiotics won’t be there.
hey girl- yummy!
I love greek yogurt!!!!
The ingresdients list baking powder and the method baking soda. Which is it?
powder! so sorry, fixed it.
This looks amazing! Not sure if it’s baking powder or soda though……which one??
powder! i fixed it! :)
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I don’t have coconut oil. How much vegetable oil do I use instead?
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Thanks for the awesome recipe – this looks absolutely delicious! I love greek yoghurt, I’d love to incorporate it into a loaf like this! I hope you have a lovely Monday!
Michael
https://www.mileinmyglasses.co.uk
I want to sub the sugar for agave. How much agave would I have to use? I read 2/3 c for every 1 cup of sugar, but idk if that means I have to alter any of the other liquids in the recipe. Please let me know!
Now we are craving lemon cake!! Anything with lemons is a firm favourite of ours, th Greek yogurt addition will make the cake so moist!!
Just made this. Simple ingredients, light, refreshing! Added a little less sugar. It tastes like the beginning of spring. It can definitely be used in a versatile of ways. Thx for the yum recipe :)
I followed this recipe to the word, it turned out amazing , everybody loved it . Thanks Jessica and keep those recipes coming in…. :)
I made this today and it was excellent!!
Am trying to stay away from white sugar, Can I sub coconut sugar in equal amount? Thanks.
Me encantó la receta!! Gracias por compartirla. Amo el yogurt griego, el aceite de coco y el limón. Muy sencilla y parece deliciosa. Tengo que hacerla MUY PRONTO: este domingo.
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Yoghurt with lemon
A perfect combination to eat a healthy breakfast
https://www.howsweeteats.com/2017/01/banana-bread-espresso-glaze/
Yoghurt with lemon
Eat them with this
http://trickyfact.com/bread-pizza-recipe-with-garlic-tomato-sauce/
Hey, your website doing better then others.
It’s just awesome with lot’s of recipe 🍰
Do visit please my little space
http://trickyfact.com/maxican-brown-sugar-mayonnaise-egg-cake-recipe/
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A bit oily but it could have been my Colorado altitude? definitely sweet enough though. I only put on a very thin layer of glaze because of this, but overall the flavor is very good and easy recipe!
So so so good!!! Very light and fresh, not too sweet and perfect for spring even though I made it in Winter and was the perfect breakfast bread. Can’t wait to make it again!
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Can’t wait to try this; it looks amazing! Quick question though, lemons vary soooo much in size so how much lemon zest by measurement? Thank you.
I only have one lemon! Is there any way to sub in more juice instead of zest?? I also have a few oranges…could I sub them in??
do you by any chance have lemon extract? 1 teaspoon of that would work wonders! i wouldn’t do extra lemon juice – it may mess up the baking ratios and just won’t flavor it enough. i would definitely use the orange zest, yes! :)
This looks wonderful! I don’t have a loaf pan though, I have casserole or muffin tins. Any suggestion on which might work better and/or how to adjust baking times?
Can’t wait to try!
hey CC! i would try muffins. fill them 2/3 of the way full, same oven temp and try for 18 minutes? they may need longer but just check every few minutes!
This is in the oven right now! Perfect for Easter tomorrow. Would you glaze it tonight after it cools, or glaze tomorrow before serving?
Thank you so much, been reading your blog and making your recipes for years. 😊
enjoy!! i would glaze it tomorrow, maybe 30 minutes before serving! (or even in the morning is fine too)
Thank you so much! Have a wonderful weekend!
This was so good and easy to make during stay at home orders. I had a ton of lemons and some Greek yogurt that were on their last legs. I wound up adding the juice of 1.5 large lemons to the batter and juice of 1 lemon go the glaze and thinned the glaze out a bit. It was super lemony, a but tangy from the yogurt, just sweet enough to balance out the tartness and so moist from the coconut oil. It was a bit! Thank you.