Greek Yogurt Lemon Loaf

This Greek Yogurt Lemon Loaf is the ultimate citrus treat, combining a tender, velvety crumb with a bright, zesty punch. It is incredibly moist thanks to the addition of thick Greek yogurt and a touch of almond meal, making it perfect for morning tea or a light dessert.

Why You Will Love This Recipe

There are so many reasons to fall in love with this Greek Yogurt Lemon Loaf. First and foremost is the texture; the combination of Greek yogurt and almond meal ensures the cake remains soft and moist for days. The use of whipped egg whites folded into the batter provides a lightness that balances the richness of the butter. Additionally, the tart lemon icing creates a beautiful contrast against the sweet, citrus-infused sponge. It is a simple, elegant bake that uses pantry staples to create a bakery-quality result.

Ingredients

• 125g butter, softened
• 1 cup caster sugar
• 1 lemon, rind finely grated
• 2 eggs, separated (yolks and whites kept apart)
• 1 cup Greek Style Yoghurt
• 1/4 cup milk
• 2 cups self-raising flour, sifted
• 1/2 cup almond meal (ground almonds)
• 2 cups pure icing sugar, sifted (for the icing)
• 1 lemon, rind finely grated and juiced (for the icing)
• 2 tsp butter, melted (for the icing)

Step-by-Step Instructions

1. Preheat your oven to 180°C (350°F). Prepare a 7cm-deep, 10.5cm x 20.5cm loaf pan by lining the base and sides with baking paper, ensuring there is a 2cm overhang at the long ends for easy removal.
2. Using electric beaters, cream the softened butter, caster sugar, and lemon rind on high speed in a large bowl. Continue until the mixture is pale and creamy. Add the egg yolks one at a time, beating well after each addition to ensure they are fully incorporated.
3. In a separate jug, combine the Greek yogurt and milk. Begin folding the sifted self-raising flour, almond meal, and the yogurt mixture into the butter mixture. Add them one at a time, alternating between dry and wet ingredients, and fold gently until just combined.
4. In a clean bowl, use electric beaters to beat the egg whites until soft peaks form. Stir approximately one-quarter of the egg whites into the main batter to lighten it. Gently fold in the remaining egg whites using a spatula, being careful not to deflate the air.
5. Spoon the batter into the prepared loaf pan. Bake for 45 minutes at 180°C. After 45 minutes, reduce the oven temperature to 160°C and bake for a further 15 to 20 minutes, or until a skewer inserted into the center comes out clean.
6. Allow the loaf to cool in the pan for 10 minutes. Use the paper overhang to lift the loaf onto a wire rack to cool completely before icing.
7. To make the lemon icing, combine the sifted icing sugar, 2 tablespoons of lemon juice, and the melted butter in a bowl. Beat with a wooden spoon until the mixture is smooth. Drizzle the icing over the cooled loaf, sprinkle with the extra lemon rind, and serve.

Expert Tips / Pro Tips

To ensure your Greek Yogurt Lemon Loaf turns out perfectly every time, always use room-temperature ingredients. Softened butter and room-temperature eggs emulsify much better, resulting in a smoother batter. When folding in the egg whites, use a “figure-eight” motion with a large metal spoon or spatula; this preserves the air bubbles that help the loaf rise. If you find the top of the loaf is browning too quickly during the long bake time, loosely cover it with a piece of aluminum foil for the final 20 minutes. Finally, make sure the loaf is completely cold before applying the icing, or the icing will melt and run off the sides rather than creating a thick, beautiful glaze.

Variations & Substitutions

If you want to customize your Greek Yogurt Lemon Loaf, there are several easy swaps you can make. For a Lemon Poppy Seed Loaf, simply add 2 tablespoons of poppy seeds to the dry ingredients. If you do not have almond meal, you can substitute it with an equal amount of desiccated coconut for a tropical twist, or simply use an extra half-cup of self-raising flour, though the texture will be slightly less moist. For a Berry Lemon Loaf, gently fold in a half-cup of fresh blueberries or raspberries just before adding the egg whites. If you prefer a stronger citrus flavor, you can add a teaspoon of lemon extract to the batter along with the yogurt.

Serving Suggestions

This loaf is versatile enough to be served at any time of day. For a classic afternoon tea, serve thick slices alongside a pot of Earl Grey tea or a hot latte. If you are serving it as a dessert, a dollop of extra Greek yogurt or a scoop of vanilla bean ice cream on the side complements the tartness of the lemon beautifully. For an elegant brunch presentation, garnish the serving platter with fresh mint leaves and thin slices of fresh lemon.

Storage, Freezing & Reheating

The Greek Yogurt Lemon Loaf stays fresh and moist for up to 3 days when stored in an airtight container at room temperature. If you live in a particularly warm climate, it is best kept in the refrigerator. To freeze, wrap individual slices or the whole un-iced loaf tightly in plastic wrap and then a layer of foil; it will keep well for up to 3 months. Thaw at room temperature before icing. If you enjoy a warm cake, you can reheat individual slices in the microwave for 10-15 seconds, though this is best done before the icing is applied.

Nutrition Information

Note: Health Score for this recipe is 3 (Low). Nutrition information is an estimate based on 8 servings.

Greek Yogurt Lemon Loaf

This Greek Yogurt Lemon Loaf is the ultimate citrus treat, combining a tender, velvety crumb with a bright, zesty punch. It is incredibly moist thanks to the addition of thick Greek yogurt and a touch of almond meal, making it perfect for morning tea or a light dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 8 slices

Calories: 500

Ingredients Method Notes

Ingredients

  

Loaf

• 125 g butter softened
• 1 cup caster sugar
• 1 lemon rind finely grated
• 2 eggs separated (yolks and whites kept apart)
• 1 cup Greek Style Yoghurt
• 1/4 cup milk
• 2 cups self-raising flour sifted
• 1/2 cup almond meal ground almonds

Icing

• 2 cups pure icing sugar sifted
• 1 lemon rind finely grated and juiced
• 2 tsp butter melted

Method

 

1. Preheat your oven to 180°C (350°F). Prepare a 7cm-deep, 10.5cm x 20.5cm loaf pan by lining the base and sides with baking paper, ensuring there is a 2cm overhang at the long ends for easy removal.
2. Using electric beaters, cream the softened butter, caster sugar, and lemon rind on high speed in a large bowl. Continue until the mixture is pale and creamy. Add the egg yolks one at a time, beating well after each addition to ensure they are fully incorporated.
   125 g butter, 1 cup caster sugar, 1 lemon, 2 eggs
3. In a separate jug, combine the Greek yogurt and milk. Begin folding the sifted self-raising flour, almond meal, and the yogurt mixture into the butter mixture. Add them one at a time, alternating between dry and wet ingredients, and fold gently until just combined.
   1 cup Greek Style Yoghurt, 1/4 cup milk, 2 cups self-raising flour, 1/2 cup almond meal
4. In a clean bowl, use electric beaters to beat the egg whites until soft peaks form. Stir approximately one-quarter of the egg whites into the main batter to lighten it. Gently fold in the remaining egg whites using a spatula, being careful not to deflate the air.
   2 eggs
5. Spoon the batter into the prepared loaf pan. Bake for 45 minutes at 180°C. After 45 minutes, reduce the oven temperature to 160°C and bake for a further 15 to 20 minutes, or until a skewer inserted into the center comes out clean.
6. Allow the loaf to cool in the pan for 10 minutes. Use the paper overhang to lift the loaf onto a wire rack to cool completely before icing.
7. To make the lemon icing, combine the sifted icing sugar, 2 tablespoons of lemon juice, and the melted butter in a bowl. Beat with a wooden spoon until the mixture is smooth. Drizzle the icing over the cooled loaf, sprinkle with the extra lemon rind, and serve.
   2 cups pure icing sugar, 1 lemon, 2 tsp butter

Notes

To ensure your Greek Yogurt Lemon Loaf turns out perfectly every time, always use room-temperature ingredients. Softened butter and room-temperature eggs emulsify much better, resulting in a smoother batter.

FAQ

Can I use plain yogurt instead of Greek yogurt?

Yes, you can use plain full-fat yogurt, but the loaf may be slightly less dense and moist. Greek yogurt is preferred because its thickness adds a specific richness to the crumb.

Why did my loaf sink in the middle?

A loaf usually sinks if the oven door was opened too early or if the cake was underbaked. Ensure you do not open the oven until at least 40 minutes have passed, and always check with a skewer before removing.

Can I make this recipe gluten-free?

You can substitute the self-raising flour with a gluten-free self-raising flour blend. However, the texture may vary slightly, and you may need to add a half-teaspoon of xanthan gum if your blend doesn’t include it.

Do I have to separate the eggs?

While you can mix whole eggs in, separating them and beating the whites to soft peaks is the secret to the light, airy texture of this specific Greek Yogurt Lemon Loaf. It is highly recommended for the best results.