Greek Yogurt Lemon Bread

Posted on by Snark and the City

Greek Yogurt Lemon Bread

Greek Yogurt Lemon Bread

  1. ¼ cup Canola or Vegetable Oil (or Coconut Oil)
  2. ¼ cup Butter, melted
  3. 1 cup Sugar
  4. 3 Eggs
  5. 1 cup Full-Fat Greek Yogurt
  6. 1½ Tablespoons Lemon Juice
  7. 1 Tablespoon Lemon Zest
  8. 1½ cups Flour
  9. 2 teaspoons Baking Powder
  10. ½ teaspoon Salt
  1. Preheat oven to 350 degrees.
  2. Have your sous-chef (KitchenAid Mixer), cream together the oil, butter, and sugar for 3 minutes. 
  3. Grab your lemon and zest it! **If you are in my not-engaged, no-wedding-registry, no-one-bought-me-cool-boujee-kitchen-shit-yet boat, just use a cheese grater. If you still don’t know what I’m talking about, watch this vid.
  4. Add the eggs and beat for 2 minutes longer.
  5. Add the yogurt, lemon juice, and lemon zest and beat until creamy.
  6. Add dry ingredients and stir until incorporated.
  7. Pour the batter into a greased (spray some PAM or dip a paper towel in Crisco and spread it evenly) 8 x 4 inch loaf pan. 
  8. Bake for 44-50 minutes or until toothpick comes out clean. Begin to check bread at 35-40 minutes.

To make vanilla bean glaze:

  1. Have your sous-chef beat butter, powdered sugar, lemon juice, cream, and vanilla until creamy. Add more cream or lemon juice depending on desired consistency.
  2. Poke holes in bread with toothpicks and drizzle lemon glaze over bread.

Note: My lemon bread is pictured without the glaze…because it’s supposed to be “healthy”, and adding a shit ton of sugary icing to it kind of defeats the purpose. But, to each his/her/its own. 

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