A lemon and yoghurt loaf made with greek yoghurt and covered in a lemon icing glaze.

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!
5 from 1 vote
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Course: sweets
Cuisine: sweet breads and loaves
Keyword: lemon & yoghurt loaf
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 16 serves
Calories: 228kcal

Equipment

  • Oven
  • Microwave or Thermomix

Ingredients

For the lemon & yoghurt loaf

  • 275 g (1 1/4 cups) caster sugar
  • 2 eggs
  • 110 g (1/2 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 3/4 cups) icing sugar (confectioners sugar)
  • 60 g (1/4 cup) lemon juice
  • pinch of salt
  • lemon zest from 1 lemon
  • 1 tsp 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).

Video

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