At an outdoor concert to celebrate a friend's birthday, we had an eclectic mix of nibbles. From a charcuterie board, to pistachio shortbread cookies, to a lemon yogurt loaf, we enjoyed one another's company and the music while feasting upon our concert picnic fare. While I had would have never thought pairing a lemon yogurt loaf with a charcuterie board would work, it was actually a brilliantly delicious pairing. So rather than pigeonhole a Lemon Yogurt Loaf into the categories of breakfast, a midday snack, a high-tea option, or an afternoon dessert, it now has almost an infinite number of serving possibilities. Evening concert fare being just one of them.
This Lemon Yogurt Loaf with Lemon Icing is proof that a seemingly plain, simple loaf cake can surprisingly be an impressive, craveable one. Especially if you are a lover of all things lemony. This loaf is lemony, dense, and moist. It's more spongy and moister than a poundcake, however, it still might give you pound cake vibes. Note: If you are looking to make a Lemon Pound Cake, I would highly recommend you using this Classic Pound Cake recipe.
For the most part you will probably have all of the ingredients on hand to make this loaf. With the possible exception of plain, whole milk yogurt. If you generally buy low-fat or fat-free yogurt, you will want to make a trip to the store to buy some plain whole milk yogurt when you make this. The whole milk yogurt adds moisture, richness and a subtle tanginess to the baked loaf. In addition, it helps to create a more tender crumb. A low-fat yogurt may have less calories, but it will also result in a less rich flavor and will affect the rise on the loaf.
There may be nothing more refreshing on a hot day than something lemony. And this Lemon Yogurt Loaf with Lemon Icing just might be what satisfies your lemon flavor cravings. It can be served simply as a thick slice or you could gussy it up by serving it with either some lemon curd (because there is no such thing as too much lemon for a lemon lover) or you can turn it into a shortcake like presentation by topping a thick slice with some freshly whipped cream and fresh strawberries.
Recipe
Lemon Yogurt Loaf w/ Lemon Icing
Lemon Yogurt Loaf w/ Lemon Icing
Makes one 8" x 4" Loaf. Serves up to 10 people.
Ingredients
Loaf
1 1/2 cups (195g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon Kosher salt
1 cup (240g) plain, whole milk yogurt (e.g., Chobani)
3 large eggs
1 Tablespoon and 1 teaspoon of lemon paste (or lemon extract)
1 cup (200g) granulated sugar
Zest from 3 lemons
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
Icing
1 cup (120g) confectionary sugar
2-3 Tablespoons freshly squeezed lemon juice
1 teaspoon honey
Directions
Loaf
1. Preheat oven to 350 degrees (F). Line an 8"x4" metal baking pan with parchment paper. Butter any exposed parts of the pan. Set aside. Note: If you don't have an 8"x4" baking pan, you can use an 8 1/2" x 4 1/2" baking pan.
2. In a medium sized bowl, mix together the sugar and lemon zest. Set aside.
3. In another medium sized bowl, whisk together the flour, baking powder and Kosher salt. Set aside.
4. In a large bowl, mix together the eggs, yogurt, lemon juice and lemon extract or paste until blended.
5. Add in the sugar and lemon zest mixture. Whisk until well blended.
6. Add in the dry ingredients. Whisk thoroughly and until the mixture slightly thickens.
7. Pour mixture into the prepared baking pan. Using a butter knife, draw a line down the center of the loaf (insert the knife at least 2 inches into the loaf).
8. Place the loaf pan on a baking sheet and insert into the oven. Bake for 55 to 60 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool.
9. Remove the cooled loaf from the pan when ready to pour on the icing.
Icing
1. In a small-medium sized bowl, whisk together the confectionary sugar, at least 2 Tablespoons of lemon juice and the honey until smooth and having a spreadable/pourable consistency. If the icing is too thick, add the additional 1 Tablespoon of lemon juice.
2. Pour the icing over the cooled loaf. Note: If the loaf is too warm, the icing will melt into it.
3. Allow the icing to set. Then place the loaf on a platter. Cut into thick slices and serve.
4. Optional serving ideas: Serve with a bowl of lemon curd or serve with freshly whipped cream and strawberries.
Notes: (1) You will need 4 lemons to make this loaf. (2) If you like a really thick icing on your loaf, double the icing ingredients. After pouring on half of the glaze, let it set up slightly before pouring on the remaining icing. If you pour it all on at once, it will drip down the sides of the cake and you won't get the thickness you desire. (3) Instead of finishing the loaf with the lemon icing, you can finish with a lemon glaze. To make the glaze you will need 1/3 cup (67g) of granulated sugar and 1/3 cup lemon juice. Cook the sugar and lemon juice in a small saucepan until the sugar dissolves and the mixture is clear. Allow the loaf to cool approximately 10 minutes before pouring the glaze over the top of the loaf. Allow it to soak in. If the glaze isn't absorbing well, use a skewer to make holes in the top of the cake. When cake has cooled, you can dust with confectionary sugar.
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Little Compton, Rhode Island at Sunset (May 2025)