Lemon Yogurt Bread
Prep time
Cook time
Total time
Serves: 8-10
  • 1½ cups all-purpose flour
  • 2 teaspoon baking powder
  • ¾ teaspoon salt
  • 1 cup sugar
  • 2 Tablespoons grated lemon zest (if you can get a meyer lemon, do it!)
  • 2 teaspoons lemon juice
  • ¾ cup Greek yogurt (I used nonfat, you can use whatever you have)
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sugar
  • ¼ cup lemon juice
  1. Preheat the oven to 350F
  2. Coat a standard loaf pan with nonstick vegetable spray. Dust the inside with flour and tap out the excess.
  3. Whisk the flour, baking powder, and salt in a a medium bowl. Set aside.
  4. In a large bowl, mix the sugar, lemon zest, and lemon juice together. Using your fingers, rub the sugar together with the zest and juice to make sure you get the sugar all lemony.
  5. Add the yogurt, oil, eggs, and vanilla to the sugar mixture and whisk to blend.
  6. Fold the dry ingredients into the moist ingredients until they're just blended.
  7. Pour the batter into the pan and use a spatula to smooth the top.
  8. Bake for 50-55 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
  9. Let the pan cool on a rack for 15 minutes and then invert the bread onto a cooling rack to continue cooling.
  10. When the cake is almost cool, bring the sugar and lemon juice to a boil in a small saucepan, stirring occasionally to melt the sugar. Once the sugar has all dissolved, turn the heat down to low and simmer until it thickens slightly, about 2 minutes.
  11. Pour or brush the glaze over the bread and cool to room temperature. You don't have to use all the glaze - use enough to cover most of the loaf. Slice and enjoy.
Recipe by Soymilk + Honey at http://www.soymilkandhoney.com/lemon-yogurt-bread/