Best 2 Lemon Yogurt Loaf Recipes

Lemon yogurt loaf is a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dessert. With its moist and fluffy texture and tangy lemon flavor, this loaf is sure to be a hit with everyone who tries it. This easy-to-follow recipe will guide you through the steps of making a delicious lemon yogurt loaf, from gathering the ingredients to baking it to perfection. Along with the recipe, you'll also find tips for making the loaf even more flavorful and suggestions for different ways to enjoy it. So, grab your ingredients and get ready to bake a delightful lemon yogurt loaf that will tantalize your taste buds!

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 helps the ingredients blend together more easily and evenly, resulting in a smoother batter and a more tender loaf.
Do not overmix the batter: Overmixing can develop the gluten in the flour, making the loaf tough. Mix just until the ingredients are combined.
Bake the loaf until a toothpick inserted into the center comes out clean: This ensures that the loaf is cooked through without being overbaked.
Let the loaf cool completely before slicing: This allows the loaf to set and firm up, making it easier to slice without crumbling.
Store the loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Conclusion:

The lemon yogurt loaf is a delicious and versatile quick bread that can be enjoyed for breakfast, brunch, or dessert. With its moist crumb, tangy lemon flavor, and sweet glaze, it is sure to be a hit with everyone who tries it. Whether you are a seasoned baker or a beginner, this recipe is easy to follow and yields a delicious and satisfying loaf. So next time you are looking for a sweet treat to bake, give the lemon yogurt loaf a try!