Best 2 Lemon Yogurt Loaf Recipes

Indulge in the delectable Lemon Yogurt Loaf, a symphony of flavors that tantalizes your taste buds. This moist and fluffy loaf cake is infused with the refreshing zest of lemon and the tangy creaminess of yogurt, creating a perfect balance of sweet and sour. Each bite is a burst of citrusy goodness, complemented by a tender crumb that melts in your mouth. Whether you're a seasoned baker or a novice in the kitchen, this recipe is designed for ease and enjoyment. With step-by-step instructions and readily available ingredients, you'll be able to whip up this culinary delight in no time. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey that will leave you craving more. Along with the classic Lemon Yogurt Loaf recipe, this article also offers variations to cater to diverse preferences and dietary needs. Discover the wonders of the Lemon Blueberry Yogurt Loaf, where juicy blueberries burst with flavor in every bite. For those with gluten sensitivities, the Gluten-Free Lemon Yogurt Loaf provides a delicious alternative, ensuring everyone can savor this citrusy treat. And if you desire a vegan option, the Vegan Lemon Yogurt Loaf offers a delightful plant-based indulgence. Each variation promises a unique taste experience, ensuring there's a perfect Lemon Yogurt Loaf for every palate.

Let's cook with our recipes!

LEMON-BLUEBERRY YOGURT LOAF

LEMON-BLUEBERRY YOGURT LOAF image

Categories Fruit

Yield 12 servings

Number Of Ingredients 11

Ingredients

1 1/2 cups + 1 tablespoon all-purpose flour (if you're skipping the fruit, you can also skip the last tablespoon of flour)
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup plus 1 tablespoon sugar
3 extra-large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed (miniature wild blueberries are great for this, and pose the least risk of sinking)
1/3 cup freshly squeezed lemon juice

Steps:

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan. Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean. Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.

LEMON YOGURT LOAF

Lemon Yogurt Loaf image

"This delicate tea bread is perfect for a light summer dessert or Sunday treats table, "promises Angela Biggin from her home in Lyons, Illinois. "The combination of tart lemon, tangy apricots and sweet icing is simply wonderful."

Provided by Taste of Home

Time 1h20m

Yield 1 loaf.

Number Of Ingredients 7

Ingredients

3/4 cup plus 4 teaspoons lemon yogurt, divided
1/2 cup dried apricots, quartered
1/2 cup butter, softened
3/4 cup plus 3 tablespoons confectioners' sugar, divided
3 large eggs
1 tablespoon grated lemon zest
2 cups self-rising flour

Steps:

In a blender, combine 3/4 cup yogurt and apricots; cover and process until smooth. In a bowl, cream the butter and 3/4 cup confectioners' sugar. Beat in the eggs, lemon zest and yogurt mixture; mix well. Add flour just until combined. Spoon into a greased 8x4-in. loaf pan., Bake at 325° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine the remaining yogurt and confectioners' sugar; drizzle over loaf.

Nutrition Facts : Calories 164 calories, Fat 7g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 256mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

Use room temperature ingredients: This will help the batter mix together more smoothly and evenly.
Don't overmix the batter: Overmixing can make the loaf tough. Mix just until the ingredients are combined.
Let the loaf cool completely before slicing: This will help the loaf hold its shape and prevent it from crumbling.
Store the loaf in an airtight container at room temperature: The loaf will stay fresh for up to 3 days.
For a more lemony flavor: Add 1 tablespoon of lemon zest to the batter.
For a sweeter loaf: Add 1/2 cup of sugar to the batter.
For a more moist loaf: Add 1/2 cup of sour cream to the batter.

Conclusion:

This lemon yogurt loaf is a delicious and easy-to-make treat that is perfect for any occasion. It is moist, flavorful, and has a beautiful golden crust. The lemon glaze adds a touch of sweetness and tartness that perfectly complements the loaf. This loaf is sure to be a hit with everyone who tries it!