Lemon Loaf is moist, tender, and bursting with bright lemon flavor, topped with a tangy glaze.

Scale

Lemon Loaf:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1/2 cup plain Greek yogurt

1/4 cup milk

Zest of 2 lemons

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

Lemon Glaze:

1 cup powdered sugar

2–3 tablespoons fresh lemon juice

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1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

2. Whisk flour, baking powder, baking soda, and salt in a bowl.

3. Cream butter and sugar until light; add eggs one at a time.

4. Stir in Greek yogurt, milk, lemon zest, lemon juice, and vanilla.

5. Fold in dry ingredients until just combined.

6. Pour batter into pan; bake 50-60 minutes until toothpick comes out clean.

7. Cool in pan 10 minutes; transfer to wire rack.

8. Mix powdered sugar and lemon juice; drizzle over cooled loaf.

Add poppy seeds for variation.

Use sour cream instead of yogurt for extra moisture.

Adjust glaze sweetness to taste.

Store in airtight container at room temperature.

Wrap and freeze for up to 2 months.