Healthy Lemon Loaf

A lemon loaf topped with a lemon glaze and lemon zest. The loaf is cut so you can see the inside of the loaf.

4.87 from 45 votes

A soft and moist lemon loaf made with Greek yogurt, maple syrup and fresh lemon juice, then topped with a simple lemon glaze. Inspired by the Starbucks favorite, but made lighter.

Prep Time15

Cook Time40

Total Time55

Course: Baked Goods, Breakfast

Cuisine: American

Servings:

Author: Brittany Mullins

Equipment

loaf pan

Ingredients

1 ½ cup whole wheat pastry flour or all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs
¼ cup avocado oil
¾ cup pure maple syrup or granulated sugar
2 Tablespoons fresh lemon juice
½ Tablespoon lemon zest
¾ cup full fat Greek yogurt

Lemon Glaze

¾ cup powdered sugar
2 Tablespoons fresh lemon juice

Instructions

Preheat oven to 350°F and line a loaf pan with parchment paper or grease with cooking spray.
Combine flour, baking soda, baking powder and salt in a medium mixing bowl. Set aside.
1 ½ cup whole wheat pastry flour or all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
Using a hand mixer whisk eggs, oil, maple syrup, lemon juice, lemon zest and Greek yogurt in a large mixing bowl until fully combined.
2 eggs, ¼ cup avocado oil, ¾ cup pure maple syrup or granulated sugar, 2 Tablespoons fresh lemon juice, ½ Tablespoon lemon zest, ¾ cup full fat Greek yogurt
Add dry ingredients to wet ingredients and stir to combine using a wooden spoon or spatula.
Pour batter into prepared loaf pan and bake for 40-45 min until toothpick inserted comes out clean. Let cool for 10-15 minutes before removing from pan. Then transfer to a cooling rack to cool completely.
Once loaf is cool, make glaze by whisking together powdered sugar and lemon juice in a small mixing bowl.
¾ cup powdered sugar, 2 Tablespoons fresh lemon juice
Top loaf with lemon glaze and serve!

Video

Notes

Eggs: I haven't tested this loaf with an egg substitute, but using flaxseed eggs might work. The loaf might not rise as much or might have a different texture. Let me know if you try it in the comments below!
Flour options: Whole wheat pastry flour gives the best soft texture, but all-purpose flour works well too.
Storage: Store leftovers in an airtight container at room temperature for 3–4 days or in the fridge for up to 5–7 days. For longer storage, freeze slices for up to 3 months and thaw as needed.

Nutrition