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To make this zesty Greek yogurt lemon loaf, gather these key ingredients: - 1 ½ cups all-purpose flour - 1 cup Greek yogurt (plain, full-fat) - 1 cup granulated sugar - 3 large eggs - 1/3 cup vegetable oil - Zest of 2 lemons - 1/4 cup fresh lemon juice - 1 teaspoon baking soda - 1 teaspoon baking powder - 1/2 teaspoon salt - Optional: 1/2 cup poppy seeds You can make some swaps if needed. Use whole wheat flour for more fiber. If you need a dairy-free option, try coconut yogurt instead of Greek yogurt. For a lower sugar option, use a sugar substitute that measures like sugar. If you have allergies, make sure to avoid any ingredient that may cause a reaction. Check labels for allergens in your ingredients. Greek yogurt adds moisture and a rich texture to your loaf. It also boosts protein, making the loaf more filling. The tangy flavor from the yogurt pairs perfectly with lemon, enhancing the taste. Plus, Greek yogurt can help keep your loaf fresh for longer. {{ingredient_image_1}} First, you need to preheat your oven to 350°F (175°C). This step warms the oven for even baking. While it heats, grab a loaf pan. Grease it well to prevent sticking. I like to line the bottom with parchment paper as an extra measure. This step makes it easy to remove the loaf later. In a medium bowl, add the all-purpose flour, baking soda, baking powder, and salt. Use a whisk to mix them together well. If you want some fun texture, add poppy seeds at this point. This mixture is the base for your loaf, so ensure it is well combined. Next, take a large bowl. Beat together the granulated sugar and Greek yogurt until smooth. Slowly add one egg at a time, mixing well after each. Then, stir in the vegetable oil, lemon zest, and lemon juice. The zest and juice give your loaf its zesty flavor. Mix until everything is evenly blended. Now, it’s time to bring everything together. Gradually add the dry mixture to the wet ingredients. Stir gently until just combined. It’s okay if there are a few lumps; don’t overmix. Overmixing can make your loaf dense, and we want it light and airy. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Slide the pan into the oven and bake for 50 to 60 minutes. You can check for doneness by inserting a toothpick into the center. If it comes out clean, your loaf is ready. After baking, let it cool in the pan for about 10 minutes. Then, move it to a wire rack to cool completely. This cooling step helps set the loaf and makes it easier to slice. To keep the loaf moist, use full-fat Greek yogurt. It holds more moisture than low-fat options. Avoid overmixing the batter when combining wet and dry ingredients. A few lumps are okay! Also, check the oven temperature with a thermometer. A hot oven can dry out the loaf. For a strong lemon taste, use fresh lemons. The zest adds a bright flavor. The juice gives a good tartness. If you want more lemon zing, add more zest. You can also add a bit of lemon extract for extra depth. Just a little will do! Do not skip the greasing step for the loaf pan. This can cause the loaf to stick. Make sure to measure the flour correctly. Too much flour can make the loaf dense and dry. Lastly, remember to cool it properly. Cooling it for too long in the pan can make it soggy. Pro Tips Use Room Temperature Ingredients: Ensure your eggs and yogurt are at room temperature before mixing. This helps create a smoother batter and a more even bake. Fresh Lemon Juice is Key: For the best flavor, use freshly squeezed lemon juice instead of bottled. It enhances the zesty profile of the loaf. Check for Doneness: Ovens can vary in temperature, so start checking the loaf for doneness a few minutes early. A toothpick should come out clean when inserted into the center. Cool Completely: Allow the loaf to cool completely on a wire rack before slicing. This ensures the texture remains light and fluffy. {{image_2}} You can add poppy seeds to the batter for a fun twist. Poppy seeds give a nice crunch and a slight nutty taste. Use about half a cup when mixing the dry ingredients. They add texture and make your loaf look beautiful. You can change the flavor of your lemon loaf easily. Try adding a teaspoon of vanilla for warmth. Lavender is another great choice. Just add a teaspoon of dried lavender to the mix. Both options pair well with the lemon and give a unique taste. If you need a gluten-free loaf, swap the all-purpose flour. Use a gluten-free flour blend instead. Make sure it has xanthan gum to keep the loaf from crumbling. This simple switch lets everyone enjoy this tasty treat, no matter their diet. After you enjoy your Greek yogurt lemon loaf, store leftovers in an airtight container. This keeps the loaf moist. You can keep it at room temperature for up to three days. If you want it fresh longer, store it in the fridge. It stays good in the fridge for about a week. Freezing is a great option if you want to save some loaf for later. First, let the loaf cool completely. Then, slice it into pieces. Wrap each slice in plastic wrap. Place the wrapped slices in a freezer-safe bag. You can freeze the loaf for up to three months. When you’re ready to eat, just thaw it in the fridge overnight. To enjoy your Greek yogurt lemon loaf warm, you have a few easy options. You can use a microwave. Heat each slice for about 10 to 15 seconds. If you prefer a crispy edge, use an oven. Preheat it to 350°F (175°C) and bake for about 5 to 10 minutes. Enjoy your loaf warm, and it will taste fresh! Yes, you can use low-fat Greek yogurt. It will change the texture a bit. The loaf may be less rich and creamy, but it will still taste great. Low-fat yogurt helps keep the loaf lighter while still adding moisture. Just make sure to choose plain low-fat yogurt for the best flavor. To make this loaf vegan, you can replace the eggs. Use flax eggs instead. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. You can also swap the granulated sugar for coconut sugar. This keeps the loaf sweet and tasty without animal products. I love serving this loaf with fresh berries on the side. Strawberries, blueberries, or raspberries add a nice touch. You can also dust the top with powdered sugar for a pretty finish. For extra flavor, serve with a dollop of Greek yogurt or a scoop of vanilla ice cream. Enjoying it warm or at room temperature works best! In this blog post, we explored key ingredients for a delightful Greek yogurt lemon loaf. We discussed substitutions for allergies and highlighted the benefits of Greek yogurt. You learned step-by-step instructions for making the loaf, along with tips for keeping it moist and flavorful. We also shared fun variations, storage methods, and answered common questions. Now, you can create a delicious and unique lemon loaf. Enjoy experimenting and sharing your tasty results!

Zesty Greek Yogurt Lemon Loaf

A refreshing lemon loaf made with Greek yogurt for a moist texture and zesty flavor.
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 Greek yogurt (plain, full-fat)
  • 1 cup granulated sugar
  • 3 large eggs
  • 0.33 cup vegetable oil
  • 2 zest lemons
  • 0.25 cup fresh lemon juice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cup poppy seeds (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. If using, fold in the poppy seeds for added texture and flavor.
  • In a large mixing bowl, beat the granulated sugar and Greek yogurt together until smooth. Add the eggs one at a time, mixing well after each addition. Then stir in the vegetable oil, lemon zest, and fresh lemon juice until evenly combined.
  • Gradually add the dry ingredients to the wet mixture and mix until just combined. Be careful not to overmix; a few lumps are fine.
  • Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Dust the cooled lemon loaf with powdered sugar for an elegant finish. Serve with fresh berries or a dollop of extra Greek yogurt on the side for added flavor.
Keyword dessert, Greek yogurt, lemon loaf