Lemon Yogurt Bread

One of my favorite little fruits to see in the grocery store during the winter is the meyer lemon. I don’t think of lemons too much during most of the year, but when I see those little smooth skinned yellow friends I start wanting to put lemons in everything! And last week my mother-in-law sent us home with a bag of meyer lemons and they turned into this beauty:

Lemon Yogurt Bread | Soymilk + Honey

I took the best of two different recipes – one from Bon Appetit and one from America’s Test Kitchen – and came up with this delicious Lemon Yogurt Bread. There is no butter in the bread – it gets its moisture from Greek yogurt and a bit of oil – and I added a bit of extra lemon to get a stronger lemony flavor than the original recipes called for. Many recipes call this bread a French Yogurt Cake, and it’s certainly delicious as an after-dinner treat, but you could serve it alongside breakfast or lunch too. It’s a bit sticky because of the glaze, so you might need to eat this one with a fork.

4.0 from 1 reviews
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.

Wrap up the leftovers and keep them in the fridge – they should last for 4-5 days..if you don’t eat them all first.


  1. Mary says

    Hurrah for Meyer lemons–hard to go back to regular lemons when the Meyers are not in season! Also loved the photo, especially the backdrop!

  2. revata says

    is there any subtitute for lemon? or can i skip the lemon part? i want to make this bread for my mom but she can’t eat any lemon product

    • says

      Does she like orange? You could sub in orange juice and orange zest in the bread. You can also skip the glaze if you don’t want the additional citrus flavor.

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