Description
A zesty, moist lemon bread made with yogurt and butter for a tender crumb. Brightened by lemon zest and a glossy glaze, it’s a quick and versatile American treat perfect for brunch or snack.
Ingredients
2 cups all-purpose flour
4 tsp baking powder
1/8 tsp salt
1/2 cup granulated sugar
1 cup plain yogurt
2 large eggs, room temperature
75g unsalted butter, melted and cooled
1/4 cup vegetable oil
2 tbsp lemon zest (~2 large lemons)
2 tbsp lemon juice (plus 2 tbsp reserved for glaze)
Instructions
Preheat oven to 350°F
Prepare a 9×5-inch loaf pan with parchment paper
In a bowl, whisk flour, baking powder, and salt
In another bowl, mix sugar, yogurt, melted butter, oil, and eggs until smooth
Gradually add dry ingredients to wet mixture, stirring until combined
Fold in 2 tbsp lemon zest and 2 tbsp lemon juice
Transfer batter into prepared pan
Bake for 65 minutes
Let cool for 10 minutes before applying glaze if desired
Notes
For best texture, use a Microplane to zest lemons
Reserve 2 tbsp lemon juice for the glaze before baking
Add 4-5 tbsp powdered sugar to reserved lemon juice for a quick glaze
Freeze individual slices for up to 3 months
Recipe scales easily: halve for mini loaves or double for bundt pans
- Prep Time: 20
- Cook Time: 65
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 250mg
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg