Lemon Yogurt Bread

Lemon Yogurt Bread is light and airy like cake, but it’s baked in a loaf pan, which makes it easy to slice for a lighter dessert, a midday snack or for breakfast with a cup of tea. I can’t think of a better way to start the day. This tasty bread is moist, tart and loaded with lemony goodness.

You will love Lemon Yogurt Bread because it is full of sweet, tart flavor. Make sure to use fresh lemon juice when making the lemon syrup that gets poured over the cake. It really gives the cake a tart lemony flavor, a real game changer. The yogurt adds a bit of tangy flavor and keeps the cake so moist. If you like bright, fresh lemon flavor, you are going to absolutely love this lemon loaf.

Many of the ingredients needed for Lemon Yogurt Bread might already be in your pantry or refrigerator. Combine the wet ingredients and dry ingredients in separate bowls, then mix them together gradually. The batter comes together easily with simple ingredients in less than 20 minutes.

After baking, pour the lemon syrup over the quick bread to make a deliciously light and bright loaf. It’s one of the best lemon bread recipes you can make. Just one bite and you’ll be wanting a second slice.

Take this delicious bread over the top by spreading Easy Lemon Curd on a slice o two. It will really amp up the lemon flavor and can turn a simple slice of lemon bread into a sweet, spring dessert. Add some whipped cream for the perfect garnish! Yum!

Lemon Yogurt Bread Recipe

What’s needed?

• ALL-PURPOSE FLOUR

• PLAIN YOGURT (OR VANILLA)
• GRANULATED SUGAR
• LARGE EGGS
• LEMON ZEST & LEMON JUICE
• CANOLA OIL

How to make Lemon Yogurt Bread?

Step-by-Step Instructions:

• Heat the oven to 350 degrees Fahrenheit. Line a 9×5-inch loaf pan with parchment paper and spray all sides with cooking spray.  Mix the flour, baking powder and salt in a medium bowl and set aside.
• Blend the remaining wet ingredients in a large bowl, then gradually add the dry mixture and stir until well blended. Pour the batter into the prepared loaf pan and bake for 50 minutes.

• While the bread is baking, make the syrup by heating the sugar and lemon juice in a small pan over medium heat until bubbly and sugar is dissolved. Set the pan aside and allow the syrup to cool completely. Remove the bread from the oven and cool for 10 minutes in the pan.

• Using the parchment paper, lift the bread out of the pan and place it on a cooling rack. Pour the cool lemon syrup over the loaf and allow it to soak in.

• Cut the loaf into slices and serve with fresh fruit or ice cream. If you like bright, fresh lemon flavor, you will absolutely love this Lemon Yogurt Bread! Recipe makes 9 slices.

For more of the best quick bread recipes, check out these tasty loaves:

• Marbled Banana Bread
• Chocolate Zucchini Bread
• Pumpkin Bread with Cream Cheese
• Carrot Honey Loaf
• Pina Colada Zucchini Bread
• Classic Banana Bread

Enjoy this amazing recipe for Lemon Yogurt Bread! And don’t forget to enter your email address in the SUBSCRIBE BOX to receive NEW recipes sent directly to your inbox. I can’t wait to hear from YOU!

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Lemon Yogurt Bread

Lemon Yogurt Bread is moist, tart and loaded with lemony goodness. If you like bright, fresh lemon flavor, you will love this bread!

Servings: 9 slices

Prep Time: 20 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr 10 minutes mins

Ingredients 

For the Cake:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup plain yogurt, or vanilla yogurt
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons lemon zest
• 1/2 cup canola oil

For the Lemon Syrup:

• 1/3 cup granulated sugar
• 1/3 cup lemon juice, freshly squeezed

Instructions 

• Heat the oven to 350 degrees Fahrenheit. Line a 9×5-inch loaf pan with parchment paper and spray all sides with cooking spray.  Mix the flour, baking powder and salt in a medium bowl and set aside.
• Blend the remaining wet ingredients in a large bowl, then gradually add the dry mixture and stir until well blended. Pour the batter into the prepared loaf pan and bake for 50 minutes.
• While the bread is baking, make the syrup by heating the sugar and lemon juice in a small pan over medium heat until bubbly and sugar is dissolved. Set the pan aside and allow the syrup to cool completely. Remove the bread from the oven and cool for 10 minutes in the pan.
• Using the parchment paper, lift the bread out of the pan and place it on a cooling rack. Pour the cool lemon syrup over the loaf and allow it to soak in.
  
• Cut the loaf into slices and serve with fresh fruit or ice cream. If you like bright, fresh lemon flavor, you will absolutely love this Lemon Yogurt Bread! Recipe makes 9 servings.
  

Equipment

• 1 9×5 inch loaf pan

Notes

Substitution:

While I have always used Greek Yogurt for this recipe, I do sometimes switch up the flavor of the yogurt depending on what I have in the refrigerator. I have made this bread by replacing plain with VANILLA yogurt or LEMON yogurt. Either will work and are a good substitution for plain yogurt. The bread is just as delicious and the lemon flavor still shines through.

Nutrition

Calories: 341kcalCarbohydrates: 47gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 66mgSodium: 260mgPotassium: 89mgFiber: 1gSugar: 31gVitamin A: 117IUVitamin C: 1mgCalcium: 99mgIron: 1mg