Go Back
- 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon lemon zest - ½ cup plain Greek yogurt - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - ¼ cup fresh lemon juice - Optional: 1 cup powdered sugar (for glaze) - Optional: Splash of milk (for glaze consistency) When I make this loaf, I love the balance of sweet and tart flavors. Each ingredient plays a role in making this loaf moist and delicious. The flour gives structure, while the sugar adds sweetness. Baking powder and baking soda help the loaf rise. Salt enhances all the flavors. Lemon zest is key. It brings a bright, fresh taste. The Greek yogurt keeps the loaf moist and adds a slight tang. Using vegetable oil makes it tender. Eggs bind everything together, while vanilla extract adds warmth. Fresh lemon juice brightens the loaf even more. If you want to make this recipe easier, consider ingredient substitutions. For Greek yogurt, you can use sour cream or buttermilk. If you need an oil substitute, melted butter works well. For egg replacements, try flaxseed meal mixed with water or unsweetened applesauce. These swaps can still give you a tasty loaf. Check out the Full Recipe for detailed instructions and tips! To start, you need to prepare your oven and pan. - Preheat your oven to 350°F (175°C). - Grease a 9x5 inch loaf pan or line it with parchment paper. This helps with easy removal later. Next, you will mix your dry and wet ingredients. - In a large bowl, combine the dry ingredients: - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon lemon zest - Whisk these together until they are well blended. - Now, add your wet ingredients: - ½ cup plain Greek yogurt - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - ¼ cup fresh lemon juice - Mix until everything is just combined. Be careful not to overmix. - Pour the batter into your prepared loaf pan. Smooth the top with a spatula. - Bake for about 50-60 minutes. Check if it’s done by inserting a toothpick. If it comes out clean, it’s ready! - Once baked, let the loaf cool in the pan for 10 minutes. After that, move it to a wire rack to cool completely. If you want to add a glaze, here’s how to prepare it: - In a bowl, whisk together 1 cup of powdered sugar. - Add a splash of milk to reach your desired consistency. To drizzle the glaze on the loaf, use a spoon or a fork. Start from the center and let it drip down the sides. This adds a lovely touch to your One-Bowl Lemon Loaf. You can find the Full Recipe for more details! To ensure the perfect rise in your lemon loaf, follow these steps: - Use fresh ingredients: Make sure your baking powder and baking soda are fresh. Old leavening agents may not work well. - Room temperature eggs: Use eggs that are at room temperature. This helps the batter mix better and rise higher. - Don’t peek: Avoid opening the oven door while baking. This can cause the loaf to sink. Avoiding overmixing is key to a light and fluffy loaf. Here's how to do it: - Mix just until combined: When adding wet ingredients to dry, stir gently. Stop mixing as soon as the flour disappears. - Use a rubber spatula: This tool helps fold ingredients without overworking the batter. For presentation, slice the loaf and serve it on a pretty platter. Here are some ideas to elevate your serving: - Drizzle glaze: Drizzle your optional glaze over each slice for a beautiful finish. - Garnish: Add lemon slices or zest around the loaf for color and flair. This makes it look fancy and inviting. For pairing options, consider these: - Tea or coffee: A warm cup of tea or coffee complements the zesty flavor well. - Fruit salad: Serve with a side of fresh fruit for a refreshing touch. To keep your lemon loaf fresh, follow these best practices: - Cool completely: Always let the loaf cool fully before wrapping. This prevents moisture buildup. - Wrap tightly: Use plastic wrap or foil to seal the loaf. Store it at room temperature for up to three days. If you want to freeze your lemon loaf, here’s how: - Slice before freezing: Cut the loaf into slices for easy serving later. - Use freezer bags: Place slices in a freezer-safe bag. Remove as much air as possible before sealing. It can last up to three months in the freezer. For the full recipe, check the detailed instructions above. Enjoy your baking! {{image_2}} You can easily change the flavor of the lemon loaf. Adding a splash of almond extract gives a lovely, nutty note. Just half a teaspoon will do the trick. This small change can make your loaf taste special. Another fun addition is poppy seeds. They add a nice crunch and look great in the loaf. You can mix in about two tablespoons of poppy seeds before pouring the batter into the pan. This will make your loaf not only tasty but also beautiful. The glaze is a great way to add more flavor. You can try different glazes, such as orange or lavender. Just swap the lemon juice in the glaze for your new flavor. This small tweak brings a new twist to each bite. For glazing, drizzle the glaze over the cooled loaf. Use a spoon to create a nice pattern. You can also dip each slice in the glaze for a sweet treat. Both methods look and taste great. If you need gluten-free options, use gluten-free flour in place of all-purpose flour. This keeps the loaf light and fluffy. Just check that your baking powder is gluten-free too. For a vegan loaf, replace eggs with flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. This will help bind the loaf without eggs. You can also use almond or coconut yogurt instead of Greek yogurt. These variations will help you enjoy the One-Bowl Lemon Loaf in new ways. Keep it fun and experiment with flavors! For the full recipe, be sure to check out the detailed instructions above. To keep your One-Bowl Lemon Loaf fresh, wrap it in plastic wrap. Place it in an airtight container. Store it at room temperature for up to three days. If you want to keep it longer, freeze it. Wrap it tightly and place it in a freezer bag. It can last for up to three months in the freezer. To thaw, leave it at room temperature. Yes, you can make this recipe ahead of time. Bake the loaf and let it cool completely. Wrap it tightly in plastic wrap and store it at room temperature. It stays fresh for two to three days. You can also freeze it for longer storage. Just remember to thaw it before serving. This makes it perfect for gatherings or busy days. If you want to reduce the sweetness, you have options. You can cut down the sugar in the recipe. Try using ¾ cup of granulated sugar instead of one cup. You can also use natural sweeteners like honey or maple syrup. Just remember to adjust the wet ingredients slightly. This way, you can enjoy a less sweet One-Bowl Lemon Loaf that still tastes great! Ingredients and quantities - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon lemon zest (from about 1 lemon) - ½ cup plain Greek yogurt - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - ¼ cup fresh lemon juice (about 2 lemons) - Optional: 1 cup powdered sugar (for glaze) - Optional: Splash of milk (for glaze consistency) Detailed cooking instructions 1. First, preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal. 2. Next, in a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest. Make sure everything is well mixed. 3. Then, add the Greek yogurt, vegetable oil, eggs, vanilla extract, and fresh lemon juice to the dry mix. Stir gently until just combined. Avoid overmixing, or the loaf may be tough. 4. Pour the batter into the prepared loaf pan. Use a spatula to smooth the top. 5. Bake in the oven for about 50-60 minutes. Check if it’s done by inserting a toothpick into the center. It should come out clean. 6. After baking, take the loaf out of the oven. Let it cool in the pan for 10 minutes. Then, move it to a wire rack to cool completely. 7. For the optional glaze, whisk the powdered sugar with enough milk. Adjust until you reach your desired glaze thickness. Drizzle it over the cooled loaf. This one-bowl lemon loaf is easy to make and bursting with flavor! To sum up, this blog post guides you through making a delicious One-Bowl Lemon Loaf. We covered the key ingredients, handy substitutions, and easy step-by-step instructions. You learned tips for baking, serving, and storing your loaf. With these insights, you can customize your loaf in many ways, like trying almond extract or going gluten-free. I hope you feel ready to bake and enjoy this bright treat!

One-Bowl Lemon Loaf

Bake a delightful Zesty One-Bowl Lemon Loaf that's bursting with fresh flavor! Perfect for breakfast or a sweet treat, this simple recipe combines tangy lemon juice and zesty lemon peel in a moist, easy-to-make loaf. With just one bowl and basic ingredients, it's a hassle-free dessert you’ll love. Click through to discover the full recipe and impress your friends and family with this delicious lemon loaf!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups all-purpose flour

1 cup granulated sugar

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon lemon zest (from about 1 lemon)

½ cup plain Greek yogurt

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

¼ cup fresh lemon juice (about 2 lemons)

Optional: 1 cup powdered sugar (for glaze)

Optional: Splash of milk (for glaze consistency)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.

    In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest until well combined.

      Add the Greek yogurt, vegetable oil, eggs, vanilla extract, and fresh lemon juice to the dry ingredients. Mix until everything is just combined; do not overmix.

        Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

          Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.

            Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.

              For the optional glaze, whisk together the powdered sugar and enough milk to reach your desired consistency, then drizzle over the cooled loaf.

                Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 8

                  - Presentation Tips: Slice the loaf and serve on a decorative platter, drizzling the glaze over each slice. Garnish with lemon slices or zest on the side for an extra pop of color. Enjoy!