Greek Yogurt Lemon Bread
Sweet and moist greek yogurt lemon bread is made with lemon zest, lemon juice, and both butter and oil to give it both incredible texture and flavor.
Servings: 8
Equipment
- mixing bowl set
- kitchenaid mixer
Ingredients
- 1/4 cup Canola or Vegetable Oil or Coconut Oil
- 1/4 cup Butter melted
- 1 cup Sugar
- 3 Eggs
- 1 cup Full-Fat Greek Yogurt
- 1 1/2 Tablespoons Lemon Juice
- 1 Tablespoon Lemon Zest
- 1 1/2 cups Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
TOPPING OPTIONS:
Vanilla Bean Glaze:
- 2 Tablespoons Butter melted
- 1 1/2 cups Powdered Sugar
- 1-2 Tablespoons Lemon Juice
- 2 Tablespoons Cream or Milk to desired consistency
- 1 Vanilla Bean or 1 teaspoon Vanilla
- Unsweetened Coconut Flakes
Lemon Glaze:
- 3 Tablespoons Sugar
- 1 Tablespoon Lemon Juice
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, cream together the oil, butter, and sugar for 3 minutes. Add the eggs and beat for 2 minutes longer. Add the yogurt, lemon juice, and lemon zest and beat until creamy.
- Add flour, baking powder, and salt and stir until incorporated.
- Pour the batter into a greased 8 x 4 inch loaf pan.
- Bake for 44-50 minutes or until toothpick comes out clean. Begin to check bread at 35-40 minutes.
- To make vanilla bean glaze:
- In medium bowl, beat butter, powdered sugar, lemon juice, cream, and vanilla until creamy. Add more cream or lemon juice depending on desired consistency.
- To make lemon glaze:
- In small saucepan, bring the sugar and lemon juice to a simmer and cook until the sugar has dissolved -- about 3 minutes. Poke holes in bread with toothpicks and drizzle lemon glaze over bread.
