Easy to make and delicious to eat, this simple lemon bread loaf is wonderfully spicy and sweet.
Greek yogurt: The yogurt adds a wonderful tang of flavor and helps to make it nice and creamy as well as fluffy and light.
Olive oil: Olive oil creates a wonderfully moist cake and adds a really nice flavor without needing to use butter.
Eggs: Use fresh eggs, and organic if you can.
Dry ingredients: Sugar, flour, baking soda, baking powder, salt.
Syrup
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Made with Greek yogurt, olive oil & honey, it is light & fresh!
Lemons: I use the juice and the zest for a wonderfully strong and fresh lemon flavor in each bite. Pick lemons that have a good squeeze to them.
Ingredients to make lemon bread recipe
Lemons: I use the juice and the zest for a wonderfully strong and fresh lemon flavor in each bite. Pick lemons that have a good squeeze to them.
Greek yogurt: The yogurt adds a wonderful tang of flavor and helps to make it nice and creamy as well as fluffy and light.
Olive oil: Olive oil creates a wonderfully moist cake and adds a really nice flavor without needing to use butter.
Eggs: Use fresh eggs, and organic if you can.
Dry ingredients: Sugar, flour, baking soda, baking powder, salt.
Ingredients
Bread- 1 cup plain Greek yogurt
- ½ cup olive oil
- 1 cup cane sugar
- 2 tablespoons lemon zest
- ¼ cup lemon juice
- 3 eggs
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Syrup
- 2 tablespoons lemon juice
- ¼ cup honey
- Zest of two lemons
Instructions
Make the Bread
- Preheat the oven to 350° F. Grease a loaf pan and line with parchment paper for easier removal.
- In a large bowl, combine yogurt, olive oil, cane sugar, lemon zest, and lemon juice. Add the eggs one at a time, whisking until completely smooth.
- Add the flour, baking powder, baking soda, and salt. Whisk until just combined, but a few lumps are fine.
- Transfer the batter into the loaf pan and place in the oven immediately. Bake for 45-50 minutes, until a toothpick inserted comes out clean.
- Cool for 15-20 minutes in the pan before transferring to a cooling rack.
Make the Syrup
- Combine the honey and lemon juice in a heavy bottomed saucepan over medium-low heat. Stir until honey is dissolved.
- Add lemon zest and bring to a boil for 2 minutes, stirring frequently. Remove from the heat and allow the bubbles to settle.
- Prick the top of the loaf in several places with a toothpick. Pour the hot syrup over the loaf evenly.
- Allow to cool for at least another 20 minutes before serving.
