Go Back
–+ servings
lemon loaf on a wooden chopping board with a bowl of lemons and yoghurt
Print Recipe
4.49 from 25 votes

Lemon Loaf

This easy healthy lemon loaf is better than most because it tastes amazing but has far less sugar! No mixer needed no cake mix just pantry basics
Prep Time7 minutes
Cook Time35 minutes
Total Time42 minutes
Course: Baking
Cuisine: American
Keyword: lemon loaf, lemon bread, lemon pound cake, lemon drizzle cake, lemon yoghurt cake, lemon coconut cake
Servings: 20 slices
Calories: 148kcal
Author: Stacey

Equipment

  • 2 mixing bowls
  • Whisk or fork
  • Loaf tin
  • Mixing spoon

Ingredients

Loaf Ingredients

  • 3 eggs
  • 1 cup unsweetened yogurt 270g
  • ½ cup sugar 100g
  • ½ cup olive oil light or mellow in flavour, Extra virgin is too strong.
  • 1 lemon large
  • 2 cups flour
  • 2 teaspoon baking powder
  • ½ cup desiccated coconut

Lemon syrup glaze

  • 3 tablespoon lemon juice
  • 1 Tbsp sugar

Instructions

  • Heat your oven to 180 degress celsius (360 F)
  • Line and grease your loaf tin, if you are using silicone bake ware you may not need to
  • Place egs, yoghurt and sugar in a medium mixing bowl, whisk until combined
  • Add olive oil, whisk until combined
  • Add the zest and juice from one lemon, whisk until combined
  • In a large mixing bowl place the remaining dry ingredients (flour, baking powder, deiccated coconut). mix these ingredients with a clean dry whisk or fork so that they are evenly distributed.
  • Add the wet ingredients to the dry ingredients. mix until just combined
  • Pour batter into loaf tin
  • Bake for 35-40 minutes. When done the loaf will be firm, the top may have cracked a little and will be golden in colour. When you insert a toothpick into the centre it will come out clean
  • (Optional) Lemon syrup glaze. This needs to be done while the loaf is still warm and in its loaf tin. Combine the second measure of lemon juice and sugar in a small bowl or measuring cup, heat until the sugar dissolves. I use a microwave
  • Pierce the surface of the loaf with a toothpick, creating regulalry spaced holes across the surface
  • Pour on the lemon syrup
  • Leave loaf to cool in the tin

Notes

  • The desiccated coconut can be substituted for ground almond, or additional sugar
  • The yoghurt can be subbed for ¾ cup of milk or milk substitute 
  • Store the loaf in an airtight container for up to 3 days. I find it best the day after it is made

Nutrition

Serving: 1slice | Calories: 148kcal | Carbohydrates: 16g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 65mg | Potassium: 63mg | Fiber: 2g | Sugar: 6g | Vitamin A: 48IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 1mg