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The Best Lemon Bread

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Easy to make and delicious to eat, this simple lemon bread loaf is wonderfully spicy and sweet.
 Made with Greek yogurt, olive oil & honey, it is light & fresh!



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






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Instructions

Make the Bread


  1. Preheat the oven to 350° F. Grease a loaf pan and line with parchment paper for easier removal.
  2. 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.
  3. Add the flour, baking powder, baking soda, and salt. Whisk until just combined, but a few lumps are fine.
  4. 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.
  5. Cool for 15-20 minutes in the pan before transferring to a cooling rack.

Make the Syrup



  1. Combine the honey and lemon juice in a heavy bottomed saucepan over medium-low heat. Stir until honey is dissolved.
  2. Add lemon zest and bring to a boil for 2 minutes, stirring frequently. Remove from the heat and allow the bubbles to settle.
  3. Prick the top of the loaf in several places with a toothpick. Pour the hot syrup over the loaf evenly.
  4. Allow to cool for at least another 20 minutes before serving.




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