A simple one-bowl Lemon & Yoghurt Loaf with a deliciously tangy lemon glaze poured over the top. This is an all-time favourite school lunch box recipe... plus it's freezer-friendly too!
If you're looking for a quick and easy recipe that the whole family will love... this lemon and yoghurt loaf made with greek yoghurt is for you! It takes just 5 minutes to prepare, uses only 1 bowl and is great for a snack on the go or a lunch box treat.
Ingredients For Lemon & Yoghurt Loaf
This loaf is a budget-friendly recipe made from just 7 basic ingredients:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- caster sugar
- eggs
- vegetable oil
- lemon zest
- pinch of salt
- greek yoghurt
- self-raising flour
How To Make A Lemon Yoghurt Loaf
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Place the caster sugar, eggs, vegetable oil and lemon zest into a large mixing bowl and beat well with a fork or whisk
Step 2 - Add the salt, greek yoghurt and self-raising flour and mix until combined
Step 3 - Pour into a loaf tin and bake for 40 minutes or until cooked through (see tips below)
How To Make A Lemon Icing Glaze
It could not be any easier to make lemon icing glaze... it takes just 2 minutes and tastes AMAZING!!! I promise this will become your favourite way to glaze your sweet loaves, cakes and muffins!
Ingredients
- icing sugar
- lemon juice
- pinch of salt
- lemon zest
- butter
Method For Lemon Icing Glaze:
Step 1: Place the icing sugar, lemon juice, lemon zest and salt into a bowl and mix until smooth.
Step 2: Add the butter and microwave on high for 50 seconds. Stir well to combine.
Tips For Making Lemon Icing Glaze
- The glaze will thicken as it cools - if you'd like it thicker, allow it to cool slightly before using (while stirring occasionally)
- This glaze can be easily poured over a cake or muffins - it will drizzle down the sides
- If you use pure icing sugar, the glaze will set firm. If you use icing sugar mixture, it will set soft. Either option is absolutely fine - it just comes down to your personal preference
- If you'd like a thicker glaze, add more icing sugar
- If you'd like a runnier glaze, add a little extra lemon juice (you wont need much extra)
- Adding a pinch of salt perfectly balances out the sweetness of the icing sugar and allows the lemon flavour to shine!
How To Store Lemon & Yoghurt Loaf
Lemon & Yoghurt Loaf can be stored in an airtight container at room temperature for up to 3 days.
It can also be wrapped in plastic wrap and then a layer of foil and frozen for up to 3 months. Alternatively, it can be cut into slices and frozen in an airtight container - ready for school lunch boxes!
You can place a piece of frozen lemon & yoghurt loaf straight into a lunch box and it will be defrosted and ready to eat by morning tea.
The Benefits Of Baking With Greek Yoghurt
Greek yoghurt is a healthier option when baking cakes, sweet loaves, cheesecakes and muffins!
Tips for baking with greek yoghurt:
- A natural greek yoghurt is unsweetened. This means that the tart flavour of the yoghurt perfectly balances out the sweetness of the sugar in any baking recipe.
- As it's unsweetened, authentic greek yoghurt doesn't contain any gelatin, added sugar, colours or preservatives.
- Greek yoghurt is high in protein, calcium, probiotics and Vitamin B12.
- It makes a great substitute for sour cream and creme fraiche as it's lower in calories and saturated fat (try it when you make your next cheesecake... you'll be amazed at how delicious it is!).
- Greek yoghurt will give your baking a beautiful rich and creamy taste and texture.
More Delicious Greek Yoghurt Recipes
Once you start baking with greek yoghurt, you won't want to stop! Check out these yummy greek yoghurt baking recipes:
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Lemon & Yoghurt Loaf
A simple one-bowl Lemon & Yoghurt Loaf with a deliciously tangy lemon glaze poured over the top. This is an all-time favourite school lunch box recipe... plus it's freezer-friendly too!
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Servings: 16 serves
Calories: 228kcal
Ingredients
For the lemon & yoghurt loaf
- 275 g (1 ¼ cups) caster sugar
- 2 eggs
- 110 g (½ cup) vegetable oil
- lemon zest from 2 lemons
- pinch of salt
- 260 g (1 cup) greek yoghurt I used Procal Diaries brand
- 300 g (2 cups) self-raising flour
For the lemon icing glaze
- 265 g (1 ¾ cups) icing sugar (confectioners sugar)
- 60 g (¼ cup) lemon juice
- pinch of salt
- lemon zest from 1 lemon
- 1 teaspoon butter
Instructions
Conventional Method
- Preheat oven to 170 degrees celsius (fan-forced). Grease a large 13 X 32 cm loaf tin and set aside (see notes).
- Place the caster sugar, eggs, vegetable oil and lemon zest into a large mixing bowl and beat well with a fork or whisk.
- Add the salt, greek yoghurt and self-raising flour and mix until combined.
- Pour into the prepared loaf tin and bake for 40 minutes or until cooked through (see notes).
- Allow to cool in the tin for 10 minutes before transferrring to a wire rack to cool completely.
- To make the lemon icing glaze, place the icing sugar, lemon juice, lemon zest and salt into a bowl and mix until smooth.
- Add the butter and microwave on high for 50 seconds. Stir well to combine.
- Pour the glaze over the cooled loaf and allow it to drip down the sides.
- Grate over extra lemon zest (optional).
Thermomix Method
- Preheat oven to 170 degrees celsius (fan-forced). Grease a large 13 X 32 cm loaf tin and set aside (see notes).
- Place the caster sugar, eggs, vegetable oil and lemon zest into the Thermomix bowl, insert the butterfly and mix on Speed 4, 10 seconds. Scrape down the sides of the bowl and repeat. Remove the butterfly.
- Add the salt, greek yoghurt and self-raising flour and mix on Speed 4, 10 seconds. Scrape down the sides of the bowl and repeat for a further 5 seconds or until combined.
- Pour into the prepared loaf tin and bake for 40 minutes or until cooked through (see notes).
- Allow to cool in the tin for 10 minutes before transferrring to a wire rack to cool completely.
- To make the lemon icing glaze, place the softened butter, icing sugar, lemon juice, lemon zest and salt into a clean Thermomix bowl and mix on Speed 7 until smooth and creamy (scraping down the sides of the bowl occasionally).
- Pour the glaze over the cooled loaf and allow it to drip down the sides.
- Grate over extra lemon zest (optional).
Notes
Top Tips
Greek yoghurt: I recommend using a thick and creamy greek yoghurt (like Procal Diaries authentic greek yoghurt) for this recipe. It gives the loaf a beautiful dense texture and the flavour perfectly balances out the sweetness of the sugar. As it’s unsweetened, authentic greek yoghurt doesn’t contain any gelatin, added sugar, colours or preservatives. Greek yoghurt is high in protein, calcium, probiotics and Vitamin B12.
Loaf tin substitutes: I used a large 13 X 32cm rectangular loaf tin for this recipe. Alternatively, you can use 2 smaller loaf tins and reduce the cooking time accordingly. Or if you don't have a loaf tin, you can use a cake tin instead.
Cooking time: The cooking time for this loaf will vary depending on your oven and the type of tin you use. If you're using a large loaf tin, I recommend checking at 30 minutes and then every 5 minutes or so, until cooked through when tested with a skewer. If you're cooking this in 2 loaf tins or a cake tin, you will want to check it at the 20 minute mark.
Browning too much: If you notice that your loaf is browning too much, loosely place a sheet of foil over the top and continue cooking.
Lemon glaze icing tips: The glaze will thicken as it cools – if you’d like it thicker, allow it to cool slightly before using (while stirring occasionally). If you use pure icing sugar, the glaze will set firm. If you use icing sugar mixture, it will set soft. Either option is absolutely fine – it just comes down to your personal preference. If you’d like a thicker glaze, add more icing sugar. If you’d like a runnier glaze, add a little extra lemon juice (you wont need much extra). Adding a pinch of salt perfectly balances out the sweetness of the icing sugar and allows the lemon flavour to be the star!
Storing the loaf: Lemon & Yoghurt Loaf can be stored in an airtight container at room temperature for up to 3 days. It can also be wrapped in plastic wrap and then a layer of foil and frozen for up to 3 months. Alternatively, it can be cut into slices and frozen in an airtight container – ready for school lunch boxes!
Nutrition
Calories: 228kcal | Carbohydrates: 48g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 18mg | Potassium: 30mg | Fiber: 1g | Sugar: 34g | Vitamin A: 45IU | Vitamin C: 1.5mg | Calcium: 25mg | Iron: 0.3mg
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Shayne says
Made this today and used a 20cm sq tin as I didn’t have the right size loaf tin. It took 40 minutes and came out beautifully.
Thank you for the freezing tips as I bake “smoko” for our station and all my baked goods usually go in the freezer. I’m always on the lookout for cakes/slices that freeze well. Smells amazing, I’m sure it will taste just as good!
Lucy says
That's absolutely fantastic!!!
Tabitha Tratt says
This cake is my mother in laws favourite - pretty sure she ate nearly the whole thing. have made it so many times and its always a winner. thankyou for your straight forward and tasty recipes. this is my go to website for recipes 🙂
Lucy says
Oh thats absolutely fantastic! I'm so glad your MIL loves the cake! You've made my day!
Liz says
So delicious.
Lucy says
Thank you!!!
Su says
Such a great cake - lovely and light. The whole family (and our neighbours) loved it!
Lucy says
Thank you so much!
Erica says
Sublime, quick and easy - A weekly staple in our house!
Lucy says
Thank you!!!! xx
Melanie Evans says
This cake was delicious!
Lucy says
I'm so glad you enjoyed it!