Quick & Easy Lemon Bread

Quick & Easy Lemon Bread

Ruth J. Pickett

A moist and tangy lemon bread made with Greek yogurt and olive oil, offering a fresh, protein-rich, and easy-to-bake treat.

Topped with a simple lemon glaze, it’s perfect for breakfast, afternoon tea, or snack time.

Quick to prepare and satisfying, this loaf is a versatile everyday baking favorite.

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Prep Time 15

Cook Time 1 5

Total Time 1 20

Course Breakfast, Dessert, Snack

Cuisine American, Bakery

Servings 12 slices

Equipment

1 × 8×4-inch loaf pan, lined with parchment paper
1 × Medium mixing bowl
1 × large mixing bowl
1 × whisk
1 × wire rack
1 × measuring cups and spoons
1 × small bowl for glaze

Ingredients

For the Bread

2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup granulated sugar
2 tablespoons lemon zest from about 2 lemons
3 large eggs room temperature
1 cup full-fat Greek yogurt room temperature
½ cup olive oil
¼ cup fresh lemon juice

For the Lemon Glaze

1¼ cups powdered sugar
2 tablespoons fresh lemon juice

Instructions

Preheat Oven and Prepare Pan: Begin by preheating your oven to 350°F (175°C).
This ensures that your lemon bread bakes evenly and develops a golden, slightly crisp top.
While the oven is heating, prepare an 8×4-inch loaf pan by lining it with parchment paper.
Make sure the parchment paper extends slightly over the edges, which will make it easy to lift the bread out once it’s baked.
Lightly grease the parchment with a small amount of olive oil or non-stick spray to prevent sticking.
Combine Dry Ingredients: In a medium-sized mixing bowl, sift together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ¼ teaspoon of salt.
Whisk these ingredients thoroughly to ensure the baking powder is evenly distributed.
Properly mixed dry ingredients help your bread rise uniformly and maintain a light, tender texture.
Set this bowl aside while you prepare the wet ingredients.
Infuse Sugar with Lemon Zest: In a separate, large mixing bowl, place 1 cup of granulated sugar and 2 tablespoons of freshly grated lemon zest.
Using your fingers, gently rub the zest into the sugar until it becomes aromatic.
This process releases essential lemon oils, giving your bread a natural, intense citrus flavor.
This small step makes a big difference in the overall fragrance and taste of the loaf.
Mix Wet Ingredients: To the sugar-lemon mixture, add 3 large eggs, 1 cup of full-fat Greek yogurt (room temperature), ½ cup of olive oil, and ¼ cup of fresh lemon juice.
Use a whisk to combine all ingredients until the mixture is smooth and uniform.
Make sure the yogurt is at room temperature, as this helps create a velvety batter and prevents lumps.
Whisking thoroughly ensures that the eggs and yogurt are fully incorporated, giving your bread a light and airy texture.
Incorporate Dry Ingredients: Gradually add the sifted dry ingredients to the wet mixture.
Use a spatula or whisk to fold the flour mixture into the wet ingredients gently.
Mix until there are no visible streaks of flour, but avoid overmixing.
Overmixing can make the bread dense and heavy, while a gentle fold preserves the tender crumb.
Your batter should be smooth, slightly thick, and pourable.
Pour Batter into Pan: Carefully pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Tap the pan lightly on the countertop to release any air bubbles trapped in the batter.
This ensures even baking and a consistent texture throughout the loaf.
Smooth the top with the spatula so the bread bakes evenly and forms a slightly domed top.
Bake the Bread: Place the pan in the preheated oven and bake for 55-65 minutes.
Check the bread starting at 55 minutes by inserting a toothpick or skewer into the center.
If it comes out clean or with just a few crumbs clinging, the bread is ready.
If the top begins to brown too quickly, tent the pan loosely with aluminum foil after 45 minutes to prevent over-browning while the center finishes baking.
Cool the Bread: Once baked, remove the pan from the oven and set it on a wire rack.
Allow the bread to cool completely in the pan for at least 15-20 minutes.
Then, lift it out using the parchment overhang and place it directly on the wire rack. Let it cool entirely before adding the glaze.
Proper cooling ensures the bread firms up slightly, making it easier to slice without crumbling.
Prepare the Lemon Glaze: While the bread cools, prepare the lemon glaze.
In a small bowl, whisk together 1¼ cups powdered sugar with 2 tablespoons of fresh lemon juice until the mixture is smooth and pourable.
Taste and adjust sweetness or tartness by adding more lemon juice or powdered sugar if needed.
The glaze should be thick enough to coat the bread but thin enough to drizzle smoothly.
Glaze the Bread: Once the bread has cooled completely, use a spoon or small spatula to drizzle the lemon glaze evenly over the top.
Allow the glaze to set for at least 10-15 minutes before slicing.
The glaze adds a bright, tangy-sweet finish and enhances the lemon flavor while giving the loaf a visually appealing shine.
Slice and Serve: Using a serrated knife, slice the bread into 12 even pieces.
Serve immediately for the best flavor and texture, or store in an airtight container.
This bread is perfect as a breakfast treat, afternoon snack, or even a light dessert.
Pair it with a cup of tea, coffee, or fresh fruit for a delightful combination.

Notes

Use room temperature eggs and Greek yogurt for a smoother batter and tender crumb.
Gently rub lemon zest into sugar to release natural oils for maximum citrus flavor.
Avoid overmixing the batter once the flour is added to prevent a dense loaf.
Tent the loaf with foil if it browns too quickly during baking.
Cool the bread completely before glazing to prevent the glaze from melting.
Slice with a serrated knife for clean, even pieces.
Store in an airtight container or freeze for longer shelf life.