Greek Yogurt Lemon Loaf
Enjoy a lighter take on a classic glazed lemon cake with our Greek Yogurt Lemon Loaf. Healthy Greek yogurt takes the place of oil or butter in this sweet-tart recipe that’s perfect alongside a cup of coffee for breakfast, a snack or dessert.
Makes: 1 loaf
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Recipe Created By: Tara Rochford
Featured In: My Indiana Home
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Recipe Created By: Tara Rochford
Featured In: My Indiana Home
Ingredients
- Nonstick cooking spray
- 1 cup white whole-wheat flour
- ½ cup oat flour
- 1 tablespoon cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup maple syrup
- ½ cup vanilla Greek yogurt
- ½ cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1 tablespoon lemon juice
Glaze:
- ½ cup powdered sugar
- 1-2 tablespoons lemon juice
Instructions
- Preheat oven to 350 degrees. Grease a loaf pan with nonstick cooking spray and set aside.
- In a large bowl, whisk together the flours, cornstarch, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the maple syrup, yogurt, milk, eggs, vanilla extract, lemon zest and lemon juice until combined.
- Add the dry ingredients to the wet ingredients and stir until just combined. Pour batter into the prepared loaf pan and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Allow loaf to cool in the pan for about 10 minutes, then remove from the pan and transfer to a wire rack to cool completely. The bread must be completely cool before adding the glaze.
- In a small bowl, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth. It should be slightly thick. Add more powdered sugar if necessary. Spread glaze over the cooled bread, cut into slices and serve.
Find More Recipes
www.FarmFlavor.com
