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Iced Lemon Loaf

Lemon Loaf


  • 1 3/4 cups flour
  • 2/3 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup Greek yogurt vanilla or plain - I use plain as it has a lot less sugar
  • 1/4 cup buttermilk
  • 1/4 cup water
  • 1/4 cup oil
  • 1 tablespoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 2 eggs
  • OPTIONAL - 1-2 tsp lemon extract

Glaze (if desired)

  • 2 cups powdered sugar
  • 3-5 tablespoons lemon juice


  • Preheat Oven to 375 degrees F.
  • In a large bowl, combine flour, sugar, baking powder and salt.
  • In a separate bowl, lightly beat eggs. Add yogurt to eggs and mix to combine. Add in water, buttermilk and oil, mix to combine. Add in lemon rind, lemon juice and lemon extract if using, mixing well to combine.
  • Combine dry ingredients and wet ingredients, stirring until just combined. The batter may be lumpy but do not over mix.
  • Transfer batter to a loaf pan that has been sprayed with non stick cooking spray. I prefer to line my loaf pan with foil first, as it makes it so easy to pull the loaf out.
  • Bake for 30-40 minutes until a toothpick inserted into center comes out clean. You may want to cover the top with foil after about 25 minutes of baking, if you do not like your bread to brown to much. Remove from oven and allow to cool.
  • If desired you can add a glaze by mixing together powdered sugar and lemon juice and pour it over the top of your lemon loaf.
  • ***You can also make this as 12 muffins. Bake for approximately 15-20 minutes.***
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