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Greek Yogurt Lemon Loaf

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.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
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.