Here’s a little Sunday treat for all of you! A super easy moist lemon bread that is just incredible. I have searched for years to find a good lemon loaf recipe that didn’t dry out and that packed a big lemon flavour. This one is fantastic. I may have actually done a small happy dance when I took a bite of this! And wait for it – there is no sugar added to the loaf batter! You heard me. I took the sugar out of this recipe and added honey instead. I did drizzle a small (and I mean tiny) amount of lemon glaze made with powdered sugar over the top just to give some oomph.
I’d say this is almost a cross between a bread and a cake. It turns out rich and incredibly moist, but doesn’t come across overly dense. The trick to getting this bread so moist is that it has Greek yogurt and olive oil in the batter. Did I mention there’s no butter in this either? It just keeps getting better and better.
An important thing to mention. This is not one of those times where you can take a shortcut and use the bottled lemon juice. It really should be fresh lemons. To get the 1/3 cup I used about 2 lemons so it isn’t that bad. Plus you use the zest from 1 as well. Fresh lemon juice packs way more of a punch so you can use less than if you were using the bottled stuff. And in my opinion, it’s a much better lemon flavour.
This is not a complicated loaf to make which is right up my alley. It’s a two bowl process with wet and dry ingredients that you then mix together. Adding olive oil in at the very end. Another great option at the end is to add a cup of blueberries and fold into the batter. This would add another dimension and some great flavour.
A quick tip for this one – line your loaf pan with parchment paper then coat with a cooking spray. Using parchment paper is a fairly new thing for me, but it makes all the difference. It lets everything cook properly without burning the sides and bottom. They come out a beautiful golden brown and stay nice and soft. It does take an hour in the oven so you do need a bit of time for this one. Then you drizzle a lovely lemon glaze over top while it’s still warm so that the bread soaks this in. Sounds divine doesn’t it? Try not to eat the whole loaf in one sitting!
Lemon alert! This easy moist lemon bread is so fantastic - it has no refined sugar and no butter. Huge lemon flavour and it's incredibly moist.
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 4 eggs
- 2 tsp lemon zest
- 1/3 cup fresh lemon juice
- 1/2 cup honey
- 1 tsp vanilla extract
- 1/2 cup extra virgin olive oil
- 1 cup plain Greek yogurt
- 1 tbsp lemon juice
- 2 tbsp powdered sugar
Set your oven rack to the middle position and preheat your oven to 350°.
Line a loaf pan with parchment paper and coat with cooking spray.
In a medium bowl whisk together flour, baking powder and salt. Set aside.
In a large bowl whisk honey, yogurt, eggs, lemon zest, vanilla and lemon juice.
Add dry ingredients gradually, in 3 batches works well. Whisk to incorporate after each addition.
Fold in oil and carefully mix until incorporated.
Pour batter into prepared pan and bake for 1 hour, until a toothpick inserted comes out clean.
While loaf is baking – mix together 1 tbsp fresh lemon juice and 2 tbsp powdered sugar and mix until smooth.
Remove from oven and cool for 10 minutes.
Drizzle lemon glaze over the top and let soak in.
Using a knife, slice around inside of loaf pan to loosen. Flip loaf out and let cool completely.