Greek Yogurt Lemon Bread Recipes

LEMON YOGURT BREAD

Lemon Yogurt Bread image

This tender bread will remind you of pound cake. Its mild lemon flavor and cakelike texture makes it perfect for brunch or a mid-afternoon snack. -Suzy Horvath, Milwaukie, Oregon

Provided by Taste of Home

Categories Breakfast Brunch Desserts

Time 1h

Yield 1 loaf (12 slices).

Number Of Ingredients 9

Ingredients

1-1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 large egg, room temperature
1 cup lemon yogurt
1/3 cup canola oil
1 tablespoon lemon juice

Steps:

In a large bowl, combine the flour, sugar, salt, baking soda and baking powder. In another bowl, combine the egg, yogurt, oil and lemon juice. Stir into dry ingredients just until moistened. , Pour into an 8x4-in. loaf pan coated with cooking spray. Bake at 325° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 177 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 176mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

GREEK YOGURT LEMON BREAD

Greek Yogurt Lemon Bread image

Sweet and moist greek yogurt lemon bread is made with lemon zest, lemon juice, and both butter and oil to give it both incredible texture and flavor.

Provided by Melissa Stadler, Modern Honey

Categories Breakfast Breads

Time 55m

Number Of Ingredients 18

Ingredients

1/4 cup Canola or Vegetable Oil (or Coconut Oil)
1/4 cup Butter (melted)
1 cup Sugar
3 Eggs
1 cup Full-Fat Greek Yogurt
1 1/2 Tablespoons Lemon Juice
1 Tablespoon Lemon Zest
1 1/2 cups Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
2 Tablespoons Butter (melted)
1 1/2 cups Powdered Sugar
1-2 Tablespoons Lemon Juice
2 Tablespoons Cream or Milk (to desired consistency)
1 Vanilla Bean or 1 teaspoon Vanilla
Unsweetened Coconut Flakes
3 Tablespoons Sugar
1 Tablespoon Lemon Juice

Steps:

Preheat oven to 350 degrees.
In a medium bowl, cream together the oil, butter, and sugar for 3 minutes. Add the eggs and beat for 2 minutes longer. Add the yogurt, lemon juice, and lemon zest and beat until creamy.
Add flour, baking powder, and salt and stir until incorporated.
Pour the batter into a greased 8 x 4 inch loaf pan.
Bake for 44-50 minutes or until toothpick comes out clean. Begin to check bread at 35-40 minutes.
To make vanilla bean glaze:
In medium bowl, beat butter, powdered sugar, lemon juice, cream, and vanilla until creamy. Add more cream or lemon juice depending on desired consistency.
To make lemon glaze:
In small saucepan, bring the sugar and lemon juice to a simmer and cook until the sugar has dissolved -- about 3 minutes. Poke holes in bread with toothpicks and drizzle lemon glaze over bread.

LEMON YOGURT CAKE

Lemon Yogurt Cake image

For the perfect tea cake, bake Ina Garten's Lemon Yogurt Cake recipe, finished with a sweet lemon glaze, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories dessert

Time 1h20m

Yield 1 loaf

Number Of Ingredients 12

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
1 cup confectioners' sugar
2 tablespoons 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 the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. 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 1/3 cup 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. 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. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

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