Glazed Greek Yogurt Lemon Quick Bread
User Reviews
5
Glazed Greek Yogurt Lemon Quick Bread
Description
The recipe starts by creaming softened butter and sugar, then mixing in eggs, lemon juice, lemon-flavored Greek yogurt, and almond extract. Cake flour, baking powder, and salt are sifted together and gradually added to the wet ingredients along with milk to form a light batter. Fresh lemon zest is folded in to boost citrus aroma. The batter is poured into a prepared loaf pan and baked until fully cooked, yielding a loaf with a fluffy crumb and fresh lemon notes.
The glaze is beaten together from cream cheese, butter, powdered sugar, lemon juice, and zest until silky and smooth, providing a tangy and sweet topping that enhances the bread's lemon flavor. This quick bread makes a suitable snack or breakfast treat, offering a moist texture with a balanced lemon profile.
For best results, cake flour should be sifted before use to ensure lightness, and the bread is recommended to be stored at room temperature to keep it from drying out. The glaze can be adjusted with more lemon juice to taste.
Ingredients
For the bread
- ¾ cup white sugar
- ⅓ cup butter softened
- 2 egg
- 2 tbsp lemon juice
- 1 container Greek yogurt 5.3 oz, Two Good brand, lemon flavor
- ¼ tsp almond extract
- ½ cup milk I used almond
- 1.5 cup cake flour sifted
- 1.5 tsp baking powder
- Pinch of salt
- lemon zest from 1
For the glaze
- 2 tbsp butter softened
- 4 oz cream cheese softened
- ⅔ cup powdered sugar
- lemon add more to preference, juice from half
- 2 tsp lemon zest
Instructions
- Preheat your oven to 350° F. Then in a large mixing bowl, use a hand mixer to beat together butter and sugar.
- Once combined, add in eggs, lemon juice, lemon yogurt, and almond extract and beat again.
- When your batter is smooth throughout, add baking powder, salt, and SIFTED cake flour.
- Beat together again and pour in the in milk while mixing. Your batter should be light and fluffy.
- Then, once combined, zest the lemon into your bowl and stir to incorporate
- Line a loaf pan with parchment paper (or spray with cooking spray or grease with butter) and pour the lemon loaf batter into the pan.
- Top your batter with a sprinkle of cane sugar and more lemon zest prior to baking if desired.
- Bake your loaf for 35-50 minutes. You want to ENSURE that the middle is done baking before removing from the oven!
For the glaze
- To make the frosting glaze, in a small bowl beat cream cheese, butter, powdered sugar, lemon juice, and zest all together until a dreamy, silky lemon cream cheese mixture is achieved.
- Let your Yogurt Lemon Bread cool completely before adding the glaze.
Notes
- Sifting cake flour is essential to achieve a fluffy texture; use a fork or whisk if you don’t have a sifter.
- Store the bread on the counter to prevent it from drying out; refrigeration is not advised.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 386kcal | 19% |
| Carbohydrates | 53g | 18% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 90mg | 30% |
| Sodium | 251mg | 10% |
| Potassium | 124mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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