Homemade Lemon Loaf with Yogurt and Honey
This homemade lemon loaf is better than any store bought I’ve tried. It is made from scratch, with ingredients that most of you already have at home. The texture of this bread is light and every bite melts in your mouth. It tastes sweet and tangy at the same time, which I love. There is a hint of honey in this bread that compliments the lemon flavor so well. I intentionally added honey in the lemon loaf and in the glaze.
To achieve the lemon flavor, I used actual lemons. If you follow me, you know that there are no artificial flavors or colors in any of my recipes.
Why should you prepare homemade lemon loaf?
I would always prefer making a fresh bread at home than buy one. Baking for me is therapeutic. I enjoy it so much. Even if you don’t like baking as much as me here are some reasons why you should bake this bread.
- You have 15 minutes of actual preparation. The oven will do the rest.
- The aroma that comes from this loaf while baking is better than any scented candle.
- No unknown ingredients, artificial flavors and colors.
- Lower refined sugar per serving. When I created the recipe, I replaced half of the refined sugar with honey. I also added some honey in the glaze.
- Home-baked is always fresh. When you go to the store and buy a bread in a box you don’t know when it is baked and how many preservatives are added to it to look and taste fresh.
- You can surprise your family and loved ones with a sweet homemade treat. You can serve this lemon loaf for breakfast, snack or a dessert.
Helpful tips
How to measure flour?
Always scoop more flour than you need in your cup and use a knife to level it off. If you have a scale use it, because measuring ingredients by weigh is always more accurate. One cup of flour contains exactly 4 oz or 125 grams of all purpose flour.
Tips for making the lemon bread
You can use a stand or a hand mixer to make this bread, but don’t worry if you don’t have one. A whisk and a spatula will be enough. You just need to whisk a bit longer to dissolve the sugar.
Baking time might be different depending on the oven. I recommend using a wooden toothpick to check if the bread is ready. To do that you insert the toothpick in the middle of the bread and then take it out. If the toothpick is dry your bread is ready to come out of the oven.
I recommend buying organic lemons when you use the zest is recipes. Make sure to wash them very well before zesting.
Tips for making the glaze
Powdered sugar is also called icing or confectioner’s sugar.
The glaze should be runny but not see thorough. If the gaze is too thin add more powdered sugar. If it is too thick, stir in some more lemon juice or add more milk.
Homemade Lemon Loaf with Yogurt and Honey
Equipment
- Hand or stand mixer
Ingredients
For the lemon loaf
- ½ cup unsalted butter soft, at room temperature
- ½ cup granulated sugar
- ½ cup honey
- 2 large eggs
- ½ cup Plain or Greek yogurt whole
- ½ tsp baking soda
- 2 Tbsp freshly squeezed lemon juice
- the zest from one lemon about a tablespoon
- 1 ½ cup flour all purpose, cake or pastry flour
- 1 ½ tsp baking powder
- nonstick spray or parchment paper
For the glaze
- 1 cup powdered sugar
- 1 Tbsp honey
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp milk or enough to achieve the glaze consistency
Instructions
To prepare the loaf
- Preheat the oven to 350F (177C). Spray a loaf pan with nonstick spray or use a parchment paper to prevent sticking.
- In a large bowl mix (with a mixer) the softened butter, sugar and honey.
- Reduce the mixing speed to low and add the eggs (one at a time) .Beat until incorporated.
- In a small bowl stir in the baking soda in the yogurt and add it to the large bowl. Then add the lemon juice and zest. Mix until incorporated.
- Finally, add the flour and the baking powder. Use a spatula (not the mixer) to fold in the dry ingredients into the batter.
- Transfer the mixture in the baking pan and bake for 45-50 minutes.
- Transfer the baked loaf to a cooling rack. Cool off completely.
To prepare the glaze
- Add the powdered sugar, honey and milk in a bowl. Mix until the mixture is smooth and it looks like thick glue.
- Cool off the bread completely before glazing it. Pour the glaze over the loaf until the top is covered. Let the glaze dry out before slicing the bread.
- Store the bread in an airtight container on the countertop for 3-4 days or in the fridge for a week.
