Looking at this picture makes me sad that I ate this delicious lemon bread so fast. I definitely ate half a loaf in under 24 hours. Because I was practicing restraint. I could have eaten the whole thing in one sitting. If you think I'm kidding, you clearly have never seen me eat while pregnant. It's a pretty savage display.
This bread was one of those rare, serendipitous foodgawker finds which I was able to make immediately, because I had all the ingredients on hand (you probably do too!). Don't you just love it when you find a recipe and have everything you need to try it out right-this-very-second? It's one of those great little life surprises. Like putting on an old coat and finding money you left in the pocket. Awesome.
I was wary this recipe wouldn't be mind-blowing because of its simple ingredient list, but it blew all other lemon loaves I've ever made out of the water. Friends, I've made a lot of lemon loaf in my day. Trust me. This is the holy grail.
This bread makes a delicious breakfast treat, dessert, or afternoon snack. It will stay moist and wonderful for 3-4 days, but it won't, because you'll eat it all. There's no shame in that. Eat it. Love it.
Lemon Yogurt Bread
adapted from Soymilk & Honey
makes 1 loaf
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup sugar
- 2 Tablespoons finely grated lemon zest
- 2 teaspoons fresh lemon juice
- 3/4 cup plain Greek yogurt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Preheat oven to 350F. Generously butter and flour a 8.5" loaf pan, gently tapping out the excess flour.
- In a small bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl, whisk together sugar, lemon zest and juice until the sugar is completely coated. Add yogurt, vegetable oil, eggs and vanilla to the sugar mixture and whisk until well combined. Whisk in dry ingredients until just combined. Pour batter into prepared pan and bake 50-55 minutes, until a toothpick inserted near the center comes out clean.
- Allow to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely. Serve at room temperature, preferably with a good cup of tea.