Lemon Bread

4.98 from 169 votes

Easy to make and delicious to eat, this simple lemon bread loaf is wonderfully tangy and sweet. Made w/ Greek yogurt, olive oil & honey, it's light & fresh!

Course Breakfast, Snacks

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings slices

Calories 251kcal

Author Yumna Jawad

Equipment

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.

Video

Notes

Storage: Store in an airtight container at room temperature or in the refrigerator for up to 1 week. You can freeze the bread for up to 3 months. Just thaw overnight in the fridge and bring to room temperature before serving.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

Instead of greek yogurt, you can use sour cream or milk.
I tested this recipe with a whole wheat white flour, but it will work with any other all purpose flours.
To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.
Replace honey with other types of granulated sugar or maple syrup.

Nutrition