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- 1 ½ cups all-purpose flour - 1 cup plain full-fat Greek yogurt - 1 cup granulated sugar - 3 large eggs, at room temperature - 1/3 cup vegetable oil - Zest of 2 medium lemons - 1/4 cup freshly squeezed lemon juice - 1 teaspoon baking soda - 1 teaspoon baking powder - 1/2 teaspoon sea salt - Optional: 1/2 cup poppy seeds To make the perfect Greek yogurt lemon loaf, you need quality ingredients. Each item plays a key role in creating a moist and zesty loaf. All-purpose flour gives the loaf structure. Use fresh flour for the best results. Greek yogurt adds moisture and tang. It makes the loaf rich without being heavy. Granulated sugar balances the tartness of the lemon and adds sweetness. Large eggs help bind everything together. They also add richness. Vegetable oil keeps the loaf moist. It works better than butter for this recipe. Lemon zest and juice are the stars of this dish. They pack in bright flavor and aroma. Baking powder and baking soda help the loaf rise. They ensure a light texture. Sea salt enhances the flavors, making the loaf taste even better. If you want a twist, consider adding poppy seeds. They add a fun crunch and look pretty too. Gather these ingredients before you start. This way, you’ll have everything ready for your delicious Greek yogurt lemon loaf. {{ingredient_image_2}} First, set your oven to 350°F (175°C). This step is key for even baking. Next, take a loaf pan and grease it well. Line the bottom with parchment paper. This makes it easy to lift the loaf out later. In a medium bowl, whisk together the following: - 1 ½ cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1/2 teaspoon sea salt Make sure they blend well. If you want to add poppy seeds, fold in 1/2 cup now. This adds a nice crunch. In a large bowl, use an electric mixer. Cream together these two ingredients until smooth: - 1 cup granulated sugar - 1 cup plain full-fat Greek yogurt Add the eggs one at a time. Mix well after each egg. After adding all three large eggs, blend in: - 1/3 cup vegetable oil - Zest from 2 medium lemons - 1/4 cup freshly squeezed lemon juice This mixture should be fluffy and bright. Now, slowly add the dry mix to the wet mix. Do this in batches. Stir gently until just combined. It’s okay if the batter is a bit lumpy. Overmixing can make the loaf tough. Pour the batter into your prepared loaf pan. Smooth the top with a spatula for an even bake. Place the pan in your preheated oven. Bake for about 50-60 minutes. To check if it’s done, insert a toothpick in the center. It should come out clean or with a few crumbs. Once baked, remove the loaf from the oven. Let it sit in the pan for about 10 minutes. After that, gently transfer it to a wire rack. This helps it cool completely. Enjoy the delightful aromas as it cools! To start, check your oven temperature. An oven thermometer helps you know if it’s accurate. An oven that is too hot or too cold can change your loaf. Next, use room temperature ingredients. When your eggs and yogurt are at room temp, they blend better. This helps your loaf rise and gives it a nice texture. You can add herbs or spices to change the taste. For example, a pinch of cardamom gives a warm touch. You can also add a bit of thyme for a fresh twist. Consider using a glaze or topping. A simple lemon glaze made from lemon juice and powdered sugar adds sweetness. You can also top your loaf with a mix of nuts for a crunchy bite. Make your loaf look lovely by dusting it with powdered sugar. This gives it a sweet, elegant look. Serve your lemon loaf with fresh berries or a dollop of Greek yogurt. Berries add color and flavor, while yogurt makes it creamy. Enjoy this fresh and flavorful treat! Pro Tips Use Room Temperature Ingredients: Ensuring your eggs and yogurt are at room temperature helps create a smoother batter and results in a more even bake. Don’t Overmix: Mixing the batter just until combined will keep the loaf tender and prevent it from becoming dense. A few lumps are perfectly fine! Add a Lemon Glaze: For an extra zesty kick, consider drizzling a simple lemon glaze over the cooled loaf made from powdered sugar and lemon juice. Store Properly: To keep your loaf fresh, wrap it in plastic wrap or store it in an airtight container at room temperature for up to 3 days. {{image_4}} You can easily switch up the flavor of your Greek yogurt lemon loaf. Here are two fun ideas: - Blueberry lemon loaf: Add 1 cup of fresh or frozen blueberries to the batter. The burst of berries adds a sweet twist and pairs well with lemon. - Almond lemon loaf variation: Mix in 1 teaspoon of almond extract instead of vanilla. This brings a nice nutty flavor that complements the lemon. If you need a gluten-free loaf, it’s simple. Just swap the all-purpose flour for a gluten-free flour blend. Make sure the blend works well in baking. This way, you can enjoy the loaf without gluten! To make this loaf vegan, you can replace the eggs and dairy. Use 1/4 cup of unsweetened applesauce for each egg. For the yogurt, try a plant-based yogurt. This keeps the loaf moist and tasty while being fully vegan. To keep your Greek yogurt lemon loaf fresh, store it correctly. You can keep it at room temperature for up to two days. Just place it in a cool, dry spot. Wrap it tightly in plastic wrap. This helps keep it moist. For longer storage, move it to the refrigerator. Use an airtight container or wrap it in foil. This keeps it fresh for up to a week. Just remember, the fridge can dry it out a bit, so enjoy it soon! Freezing your lemon loaf is a great way to save it for later. To do this, first, let the loaf cool completely. Then, wrap it tightly in plastic wrap. Make sure it's well sealed. You can also place it in a freezer-safe bag. When you're ready to eat it, thaw it in the fridge overnight. For a quick thaw, leave it on the counter for a few hours. Enjoy your delicious lemon loaf when it's soft and ready! To keep your lemon loaf moist, use full-fat Greek yogurt. This yogurt adds creaminess and helps with moisture. Do not overmix the batter. Stir until just combined to keep the loaf tender. Also, avoid opening the oven door too often while baking. This helps maintain a steady temperature. Yes, you can use low-fat Greek yogurt. However, the loaf may be less rich and moist. Full-fat yogurt creates a soft and fluffy texture. If you choose low-fat, consider adding a bit more oil or lemon juice for moisture. The lemon loaf stays fresh for about 3 to 4 days at room temperature. Keep it in an airtight container to prevent drying out. If you see any mold or smell something off, it is best to throw it away. For egg substitutes, use unsweetened applesauce or mashed bananas. About 1/4 cup of applesauce replaces one egg. You can also use flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes. Yes, you can adjust this recipe for a lemon loaf cake. Use a round cake pan instead of a loaf pan. You may need to reduce the baking time to about 30-40 minutes. Test doneness with a toothpick. The cake is done when the toothpick comes out clean. This blog post covered how to create a delicious Greek Yogurt Lemon Loaf from scratch. You learned about the key ingredients, along with step-by-step instructions, tips for perfecting the loaf, and variations to try. Remember, baking is an art that requires practice and patience. Embrace your creativity while experimenting with flavors. Whether you enjoy it fresh or store it for later, this loaf will impress anyone who tastes it. Happy baking!

Zesty Greek Yogurt Lemon Loaf

A delightful lemon loaf made with Greek yogurt for a moist and zesty treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine Greek
Servings 8
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup plain full-fat Greek yogurt
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 0.33 cup vegetable oil
  • 2 medium lemons, zest
  • 0.25 cup freshly squeezed lemon juice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon sea salt
  • 0.5 cup poppy seeds (optional)

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a loaf pan and line the bottom with parchment paper.
  • In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and sea salt. If using poppy seeds, fold them in now.
  • In a large bowl, cream together the granulated sugar and Greek yogurt until smooth and fluffy. Add the eggs one at a time, mixing well after each. Then mix in the vegetable oil, lemon zest, and lemon juice.
  • Add the dry ingredients to the wet mixture in batches, stirring gently until just combined. Do not overmix.
  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For an elegant touch, dust the cooled lemon loaf with powdered sugar. Serve with fresh berries or additional Greek yogurt.
Keyword dessert, Greek yogurt, lemon loaf