Lemon Yogurt Bread Recipe

Print Recipe

A soft and delicious lemon bread loaded with zesty lemon flavor!

Prep Time10

Cook Time50

Total Time1

Course: Side Dish

Cuisine: American

Keyword: lemon bread, Lemon Yogurt Bread, sweet bread

Servings:

Calories: 257kcal

Equipment

Mixing Bowl
loaf pan

Ingredients

1 ½ cups flour
2 teaspoons baking powder
½ teaspoon salt
1 cup plain Greek Yogurt
1 ⅓ cups sugar divided
3 eggs
2 teaspoons lemon zest
½ teaspoon vanilla
¼ teaspoon lemon extract
½ cup vegetable oil
⅓ cup fresh lemon juice

Glaze

1 cup powdered sugar
1½ Tablespoons lemon juice

Instructions

Preheat oven to 350 degrees. Grease and flour a 8x4x2 loaf pan.
Sift together flour, baking powder, and salt into a bowl. In a separate bowl whisk together yogurt, 1 cup sugar, eggs, lemon zest, vanilla and lemon extract.
Slowly add dry ingredients into the wet mixture with a whisk. Then fold in the vegetable oil into the batter and stir until well blended.
Pour the batter into the greased and floured loaf pan.
Bake 50 minutes or until toothpick poked into the center comes out clean.
While the bread is cooking, mix 1/3 cup lemon juice and 1/3 cup sugar in a small pan until sugar is dissolved and the mixture is clear over medium heat. Set aside.
When the bread is done, cool in pan for about 10 minutes. Then remove from pan and put on a baking rack that is sitting in a cookie sheet. While the bread is still warm, pour lemon/sugar mixture over the bread and allow it to soak in. Let Cool.
For the glaze combine the powdered sugar and lemon juice and beat until smooth. Pour over the cooled bread.

Notes

To store this delicious lemon loaf cake, place it in an airtight container for 4 days at room temperature. Or, put it in a freezer bag and store it in the freezer for up to 3 months.

Nutrition