Best Lemon Yogurt Loaf Recipes

LEMON-BLUEBERRY YOGURT LOAF

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 BLUEBERRY YOGURT LOAF

Steps:

• Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
• In a medium bowl, sift together flour, baking powder and salt; set aside.
• In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, 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 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
• While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
• Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
• To make the lemon glaze, in a small bowl, whisk together the confectioners' sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
• Recipe Notes:.
• This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted. It could be doubled and baked in a well-greased and floured bundt pan, baking time adjusted. This recipe could also be baked in an 8-inch square or 9-inch round, to create a thin cake (approx. 1 1/2 inches tall), baking time adjusted. If using frozen blueberries, make sure they are thawed.

LEMON YOGURT LOAF

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.

BLUEBERRY LEMON YOGURT LOAF

Steps:

• Preheat the oven to 350° F and spray a 9x5-inch loaf pan with nonstick cooking spray. In a large mixing bowl, whisk the flour, baking powder and salt together. In a medium mixing bowl, stir together the yogurt, sugar, applesauce, vanilla, eggs, zest and lemon juice. Stir the wet ingredients into the dry ingredients. In a small mixing bowl, toss the blueberries in the reserved 1 tablespoon of flour, then gently fold these into the batter. Pour the batter into the prepared loaf pan, and bake for 35-45 minutes, depending on your oven. Check the loaf at 35 minutes to see if a cake tester comes out clean in the center of the loaf. If not, reset the timer in 5-minute intervals. When it comes out of the oven, allow the loaf pan to rest for 10 minutes on a cooling rack before flipping it out of the pan. While the loaf is cooling, make the (optional) glaze by whisking together the powdered sugar, milk, and lemon zest in a small mixing bowl. Cool the loaf completely before drizzling the (optional) glaze over the loaf and slicing it into 8 pieces.

LEMON YOGURT LOAF

Steps:

• In a blender, combine 3/4 cup yogurt and apricots; cover and process until smooth.
• In a bowl, cream butter and 3/4 cup confectionsrs' sugar.
• Beat in the eggs, lemon peel and yogurt mixture; mix well.
• Add flour just until combined.
• Spoon into a greased 8 inch x 4 inch x 2 inch loaf pan.
• Bake at 325 for 60-65 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
• Combine the remaining yogurt and confectioners' sugar; drizzle over loaf.

LEMON YOGURT LOAF

Steps:

• 9"X5" LOAF PAN, GREASED 350 degree oven In a bowl combine flour, baking powder, baking soda and salt. In another large bowl, beat eggs; stir in sugar,yogurt, oil and lemon zest. Fold in flour mixture to make a smooth batter. Spoon into prepared pan; bake for 50 to 60 minutes or until cake tester inserted in center comes out clean. Place pan on rack. Topping: In a small saucepan, heat lemon juice and sugar; bring to a boil. Cook, stirring, until sugar is dissolved. (Or place in a glass bowl and microwave at High for 1 minutes, stirring once.) Pour over hot loaf in pan; let cool completely before turning out of pan.