Greek Yogurt Lemon Bread
User Reviews
5
Greek Yogurt Lemon Bread
Description
This lemon bread mixes canola or coconut oil with melted butter, sugar, eggs, Greek yogurt, lemon juice, and zest to form a creamy batter. Flour, baking powder, and salt are folded in before baking in a greased 8 x 4 inch loaf pan at 350°F until a toothpick tests clean. The use of both oil and butter balances moistness and flavor in the crumb.
The finished loaf is topped with two glazes: a vanilla bean glaze made from butter, powdered sugar, lemon juice, cream, and vanilla bean or extract for smoothness and aroma; and a lemon glaze of sugar and lemon juice reduced to a syrup, drizzled through holes poked in the bread to soak into the crumb, enhancing moisture and lemon intensity.
This lemon bread serves well as a breakfast treat or dessert with its contrast of creamy texture and fresh citrus notes. The coconut flakes add texture and a mild tropical flavor when sprinkled on top if used. The recipe includes timing cues to prevent overbaking and suggestions to adjust glaze consistency.
Ingredients
- 1/4 cup canola oil or Coconut Oil, or vegetable oil
- 1/4 cup butter melted
- 1 cup sugar
- 3 egg
- 1 cup Greek yogurt full-fat
- 1 1/2 Tablespoons lemon juice
- 1 Tablespoon lemon zest
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
TOPPING OPTIONS:
Vanilla Bean Glaze:
- 2 Tablespoons butter melted
- 1 1/2 cups powdered sugar
- 1-2 Tablespoons lemon juice
- 2 Tablespoons cream to desired consistency, or milk
- 1 vanilla bean or 1 teaspoon vanilla
- coconut flakes unsweetened
Lemon Glaze:
- 3 Tablespoons sugar
- 1 Tablespoon lemon juice
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, cream together the oil, butter, and sugar for 3 minutes. Add the eggs and beat for 2 minutes longer. Add the yogurt, lemon juice, and lemon zest and beat until creamy.
- Add flour, baking powder, and salt and stir until incorporated.
- Pour the batter into a greased 8 x 4 inch loaf pan.
- Bake for 44-50 minutes or until toothpick comes out clean. Begin to check bread at 35-40 minutes.
- To make vanilla bean glaze:
- In medium bowl, beat butter, powdered sugar, lemon juice, cream, and vanilla until creamy. Add more cream or lemon juice depending on desired consistency.
- To make lemon glaze:
- In small saucepan, bring the sugar and lemon juice to a simmer and cook until the sugar has dissolved -- about 3 minutes. Poke holes in bread with toothpicks and drizzle lemon glaze over bread.
User Reviews
Overall Rating
5
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