It’s one of my favorite sights.
Just look at that perfect lemony loaf slice—maybe only a bundt cake could rival it.
This loaf lives in the delicious gray area between cake and bread. If it’s cake, it’s dessert (though rules were made to be broken). If it’s bread, then it’s fair game any time of day—breakfast, snack, or with coffee after lunch. Think banana bread logic: citrus makes it practically virtuous.
And don’t forget the yogurt—plain Greek yogurt keeps the crumb tender and adds a little probiotic bonus. It’s a small health wink that makes the loaf feel lighter.
It’s incredibly simple: one bowl, no stand mixer required.
We use coconut oil here, which adds moisture and a subtle richness—another win for texture and flavor.
Small hands approve. I never get tired of this loaf.
Yes, I recently made a lemon pudding cake that might be my favorite lemon dessert—it’s soufflé-like and impossibly light. But once you start craving lemon desserts, there’s no stopping. Warmer weather makes me reach for things that are airy, citrusy and bright.
With spring and Easter on the horizon, I love balancing a fruity or coconut-forward treat with a chocolate option—one bite of each and I’m a happy camper. Okay, realistically I need a few bites of each.
This loaf strikes a great balance between light and indulgent, which makes it hard to stop at one slice.
It’s also versatile—slice and toast it, or even turn it into a special french toast. For now, though, I’m a lemon loaf purist: serve it plain and enjoy every bite.
Greek Yogurt Lemon Loaf
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Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup plain Greek yogurt full fat or 2%
- 3/4 cup sugar
- 3 large eggs
- 2 lemons zested
- 1 teaspoon vanilla extract
- 1/2 cup coconut oil melted
lemon icing
- 1 lemon zested
- 1 1/2 cups powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
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Preheat the oven to 350°F. Generously butter and flour a 9×5-inch loaf pan.
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In a small bowl, whisk together the flour, baking powder and salt. In a large bowl, whisk the yogurt and sugar until combined, then whisk in the eggs, lemon zest and vanilla.
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Stir the dry ingredients into the wet until fully combined. Fold the melted coconut oil into the batter with a spatula until incorporated. Pour into the prepared loaf pan and bake about 50 minutes, or until a toothpick comes out clean.
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Cool the cake in the pan for 10 minutes, then transfer to a cooling rack to cool completely. Once cool, pour the icing over the top, let it set about 20 minutes, then slice and serve.
lemon icing
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Whisk the lemon zest, powdered sugar and lemon juice together until smooth. Pour over the cooled loaf.
Notes
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I’m so mad this loaf isn’t in front of me right now.