Recipe draft
Desserts & Baking
Desserts & Baking
Simple Lemon Yogurt Loaf
A tender lemon loaf with a little tang from yogurt and a thin lemon glaze. A cheerful bake for afternoon tea.
By Maya Bennett · CozyYumPublished October 1, 2026
Simple Lemon Yogurt Loaf
A tender lemon loaf with a little tang from yogurt and a thin lemon glaze. A cheerful bake for afternoon tea.
Prep15 min
Cook45 min
Total135 min
Rest / cool75 min
Recipe draft. This recipe has not yet been kitchen-tested. Times and results may vary. Our editorial policy.
Ingredients
Servings
Serves 10. Unit conversion uses grams → ounces and milliliters → US fluid ounces; other units stay as written.
Let’s make it
Heat oven to 180°C / 350°F. Line a 900 g loaf tin with baking paper. Mix flour, baking powder, and salt in a bowl.
In a second bowl whisk caster sugar, eggs, yogurt, oil, lemon zest, and 2 tablespoons of lemon juice.
Fold wet ingredients into dry ingredients just until combined. Pour into the tin and smooth the top.
Bake for 40–45 minutes until a skewer inserted in the center comes out clean. If browning too quickly, loosely cover with foil.
Cool in the tin for 15 minutes, then transfer to a rack and cool fully. Mix icing sugar with the remaining 1 tablespoon lemon juice and drizzle over the loaf.
What you’ll need
- 900 g loaf tin
- Cooling rack
A little kitchen wisdom
- Cooling and glazing time is additional to the listed prep and bake times.
- Use plain yogurt, not sweetened or flavored yogurt.
- Do not taste the raw batter because it contains uncooked flour and eggs.
Saving some for later
Once cool, keep covered in a cool room for up to 2 days or refrigerate for up to 4 days. Freeze unglazed slices for up to 2 months for best quality.
Allergens & dietary notes
Wheat · Egg · Milk.
Dietary suitability applies to ingredients as written. Check labels and cross-contact. Nutrition estimates are not provided.
Published 2026-10-01 · Updated 2026-10-01 · CozyYum
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