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Lemony Lemon Loaf

  • Author: Gregory Halpen
  • Total Time: 1 hour, 10 minutes
  • Yield: 6-8 slices 1x


A moist, super lemony lemon loaf drizzled with lemon icing. 


Units Scale
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 1 cup plain Greek yogurt, room temperature
  • 1/2 cup canola oil
  • 2 tablespoons lemon zest
  • 1 tablespoon almond extract
  • 1 1/2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Lemon Icing

  • 1 cup confectioners’ sugar
  • 3 tablespoons lemon juice, or as much as needed for the consistency you desire


  1. Preheat oven to 350°F. Grease and lightly flour a 9×5 loaf pan. Set aside.
  2. To a large bowl, add the eggs, sugar Greek yogurt, and whisk vigorously until smooth.
  3. Slowly drizzle in the oil while whisking to combine.
  4. Add the lemon zest, lemon or almond extract and whisk until combined. 
  5. Add the flour, baking powder, salt and stir until just combined careful not to overmix. There will be some small lumps and will dissolve during baking. 
  6. Pour the batter into the greased and floured loaf pan.
  7. Bake for 50 minutes until top is domed and a toothpick inserted into the center comes out clean.
  8. If necessary, you can cover the top with a foil tent to prevent over browning. 
  9. Allow loaf to cool in the pan for 10 minutes before transferring to a cooling rack.

The lemon icing

  1. In a medium bowl, add the suagr and lemon juice, mix until smooth. Play around with consistency by adding lemon juice to the sugar a little at a time. I prefer a thicker icing. 
  2. Drizzle the icing over the lemon loaf and serve!
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: lemon, loaf, cake, lemon zest, lemon icing