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Lemon Yogurt Bread

This tender bread will remind you of pound cake. Its mild lemon flavor and cake-like texture makes it perfect for brunch or a mid-afternoon snack. —Suzy Horvath, Milwaukie, Oregon
  • Total Time
    Prep: 15 min. Bake: 45 min. + cooling
  • Makes
    1 loaf (12 slices)


  • 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


  • 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
1 slice: 177 calories, 7g fat (1g saturated fat), 18mg cholesterol, 176mg sodium, 26g carbohydrate (14g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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Average Rating:
  • misscoffeepot
    Jun 2, 2020

    I liked this. I used a thicker Greek yogurt. I baked in a small tube pan, so 50 min was enough. I am going to glaze it with some lemon juice and powdered sugar

  • Sophie
    Jan 14, 2020

    I am not sure where it went wrong, but even after 50 minutes the inside was very wet. And after 60 minutes, the top look burn but inside still somehow very wet that the toothpick didnt come out clean. I use every as exactly as the formula. I may try again, but i dont know which should i change to make it work next time?

  • brunoite
    Jan 13, 2020

    I baked as written, but found it rather bland. Needs more lemon, either zest and/or more lemon juice.

  • Elena
    Sep 6, 2019

    I baked it with the Greek yoghurt that i initially was thinking of tossing out. I am glad I came across this recipe. It was such a delicious bread, taste even better than a butter cake. I would definitely bake it again.

  • Niamh
    Jul 1, 2019

    Very versatile, I made some changes. I substituted oils and used coconut instead. I also omitted lemon juice and used a sachet of lemonade powder, also added blueberries and red currents as a patriotic nod to the 4th of July to celebrate the holidays. Delicious and very well received. Thank you !

  • Clare'sGirl
    Mar 20, 2014

    Have this in the oven, baking now. I used Greek pineapple yogurt with small bits of pineapple in it, to which I added some chopped fresh cranberries. Skipped the lemon juice and used an eighth of a teaspoon of almond flavoring and a half teaspoon of vanilla. The batter tasted delicious, and the house smells heavenly. Will make an icing from confectioner's sugar and milk to top it off when it cools. What an easy recipe and lovely welcome to spring!

  • AuntieA1955
    Aug 13, 2013

    I've made this bread several times. It's so easy to change around. Sometimes I use vanilla yogurt add almond extract to personal taste and add one cup blueberries. Another is, try orange flavoring with peach. We use this bread in our strawberry shortcake desert.

  • SarahMM
    Dec 9, 2012

    This is a very moist bread, it is one of our favorites

  • collich11
    Mar 21, 2010

    Added 1 tsp lemon extract to make it more flavorable. It's also good with chopped walnuts. I'm going to try it with bluberry yogurt and vanilla extract too!

  • Conniemf
    Mar 10, 2010

    Not near enough lemon flavor, needs lemon extract, or zest.........something.