Lemon Bread

This Lemon Bread recipe is a simple and flavorful treat that combines the freshness of lemon with the richness of Greek yogurt for a moist and tender loaf. Perfect for breakfast, dessert, or an afternoon snack, this easy-to-make bread features a delicious lemon glaze that adds an extra layer of sweetness. Made with basic ingredients like all-purpose flour, eggs, and olive oil, this lemon bread is a versatile recipe that can be customized with additional ingredients like poppy seeds or blueberries. Whether you’re hosting a brunch or craving a refreshing snack, this lemon bread will surely become a go-to recipe.

Ingredients

For the Bread:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 cup granulated sugar
• 2 tablespoons lemon zest
• 3 large eggs, room temperature
• 1 cup full-fat whole milk Greek yogurt, room temperature
• ½ cup olive oil
• ¼ cup lemon juice

For the Lemon Glaze:

• 1 ¼ cup powdered sugar
• 2 tablespoons lemon juice

Instructions

1. Preheat the oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate large bowl, combine the sugar and lemon zest. Use your fingers to rub them together until the mixture is fragrant and well blended. Add the eggs, yogurt, olive oil, and lemon juice, and whisk until fully combined.
4. Gradually add the dry ingredients to the wet ingredients and stir until the batter is smooth and no streaks remain.
5. Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, cover loosely with aluminum foil after 45 minutes.
6. Remove from the oven and let the bread cool completely in the pan on a wire rack before slicing.
7. To make the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled bread.
8. Slice and serve.

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Why You’ll Love This Recipe

This Lemon Bread is the perfect balance of sweetness and citrus tang, offering a moist texture with a burst of fresh lemon flavor. The addition of Greek yogurt adds richness while keeping the bread light and fluffy. It’s an ideal treat for breakfast, afternoon tea, or dessert, and it’s easy to make with simple ingredients that are likely already in your pantry.

Tips

• Ensure your eggs and yogurt are at room temperature for the best texture and even mixing.
• If the glaze is too thick, you can add a little more lemon juice to reach your desired consistency.
• Tent the loaf with foil during baking if you notice the top browning too quickly, especially in the last 10 minutes.

Variations and Substitutions

• For a dairy-free version, substitute the yogurt with a dairy-free yogurt alternative and use a plant-based milk.
• Add-ins: You can stir in poppy seeds or blueberries to the batter for extra flavor and texture.
• Sugar alternatives: For a healthier twist, you can use honey or maple syrup in place of granulated sugar, though it might affect the texture slightly.

FAQs

Can I use a different type of flour?

• Yes, you can use whole wheat flour or almond flour, but the texture may change slightly. Whole wheat flour will make it denser, while almond flour may result in a moister loaf.

How do I store the Lemon Bread?

• Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

Can I freeze this bread?

• Yes! Wrap the loaf tightly in plastic wrap and foil before freezing. It will keep for up to 3 months. Thaw at room temperature before serving.

Serving

Serve this lemon bread with a cup of tea or coffee for a refreshing, light treat. It’s perfect for brunch, picnics, or as an afternoon snack. Pair it with fresh fruit or a dollop of whipped cream for an extra special touch.

Suggestions

• Try adding a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
• If you prefer a stronger lemon flavor, increase the amount of lemon juice in both the bread and the glaze.