Lemon Bread

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Bright, zippy lemon bread is an absolute multitasker, going from breakfast to snack to dessert with ease! The addition of Greek yogurt makes it super moist, as does an optional lemon glaze.

Prep Time20

Cook Time45

Additional Time10

Total Time1 15

Course: Breads & Muffins, Breakfast and Brunch

Cuisine: American

Servings: slices

Author: Rachel Gurk

Ingredients

2 cups all-purpose flour (lightly spooned into measuring cup)
2 teaspoons lemon zest (from 1 to 2 lemons)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
⅓ cup canola or vegetable oil
1 cup plain Greek yogurt (I recommend full fat)
¼ cup fresh lemon juice (zest your lemons before juicing!) from about 1 lemon
1 cup granulated sugar

Glaze (optional)

1 cup powdered sugar
2 to 3 tablespoons fresh lemon juice

Instructions

Preheat oven to 350°F. Lightly spray a 9 x 5-inch loaf pan with nonstick cooking spray.
In a medium-sized mixing bowl, combine flour, lemon zest, baking powder, baking soda, and salt. Set aside.
2 cups all-purpose flour, 2 teaspoons lemon zest, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
In a large mixing bowl, lightly beat eggs. Add oil, yogurt, and lemon juice. Mix well to combine. Stir in sugar until combined.
2 large eggs, ⅓ cup canola or vegetable oil, 1 cup plain Greek yogurt, ¼ cup fresh lemon juice, 1 cup granulated sugar
Add dry ingredients to egg mixture. Stir until combined and fairly smooth. Some lumps will remain.
Pour the batter into the prepared loaf pan and spread into an even layer.
Bake in preheated oven for 45 minutes, or until a toothpick or cake tester inserted into the center comes out clean, with only a few crumbs clinging to it.
Allow the bread to cool in the pan for about 10 minutes, then carefully remove it from the pan and place it on a wire rack to cool completely.
Optional: Once the bread has cooled, you can drizzle it with a simple lemon glaze. To make the glaze, combine 1 cup powdered sugar and 2 tablespoons fresh lemon juice, adding more lemon juice if necessary to thin. Drizzle the glaze over the top of the bread. Leave the bread uncovered until the glaze has set.
1 cup powdered sugar, 2 to 3 tablespoons fresh lemon juice
Slice and serve!

Notes

Storage: Once the bread has cooled and the glaze is set, wrap the lemon bread securely or place in a covered container. Lemon bread will keep at room temperature for about 3 days or in the refrigerator for up to a week. It can be frozen for up to a month, either sliced or whole.
Add fruit: If you like, add 1 to 1 ½ cups of strawberries (chopped), blueberries, or raspberries, fresh or frozen (unthawed). Stir into the dry ingredients before adding to the wet ingredients. If the berries are frozen, add a couple extra minutes to the baking time.
Glaze options: Skip the glaze and dust with powdered sugar instead. A cream cheese glaze is wonderful, too.

Nutrition

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