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Greek Yogurt Lemon Loaf
5 from 114 votes

Greek Yogurt Lemon Loaf

The Greek Yogurt Lemon Loaf combines tangy Greek yogurt with fresh lemon zest and coconut oil to create a moist, tender cake. Flavored with vanilla and sweetened with sugar, the loaf bakes into a golden, flavorful bread-like dessert. A lemon icing made with lemon zest, powdered sugar, and fresh lemon juice adds a bright, sweet finish that sets atop the cooled loaf. This lemon loaf suits teatime or casual dessert occasions.

Total Time
2 hrs
Servings: 1 loaf
Course: Breakfast
Cuisine: American

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup yogurt full fat or 2%, plain, Greek
  • 3/4 cup sugar
  • 3 egg large
  • 2 lemon zested, plural
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut oil melted
lemon icing
  • 1 lemon zested
  • 1 1/2 cups powdered sugar
  • 2 tablespoons lemon juice fresh

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Butter and flour a 9×5 inch loaf pan generously.
  2. 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.
  3. 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.
  4. 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
  1. Whisk the zest, powdered sugar and juice together in a large bowl until smooth. Pour it over the cake once cooled.

Notes

  • This recipe is adapted from Queen Ina for a moist, lemony loaf using Greek yogurt.