What better recipe for the blog’s first lemon post than a delicious lemon loaf! While this recipe calls for greek yogurt, you can also substitute with equal parts sour cream or plain greek yogurt. You just won’t get as much of the vanilla flavor/sweetness. And if poppy seeds aren’t your thing, just leave those out!
- ¼ cup butter, softened
- ¾ cup granulated sugar
- 3 large eggs
- 2 tbsp canola oil (can also use vegetable)
- 2 tbsp fresh lemon juice
- 2 tsp grated lemon zest
- 1 tsp vanilla extract
- 2 tbsp poppy seeds
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¾ tsp salt
- 1 cup low fat vanilla greek yogurt, I used Cabot Vanilla Bean
- Preheat your oven to 350°F. Flour a 9×5 bread pan (I used glass).
- In a large bowl, beat butter and sugar until crumbly.
- Beat eggs in one at a time.
- Beat in oil, lemon juice, zest, vanilla and poppy seeds.
- In a small bowl, whisk together the flour, baking powder and salt.
- Slowly mix in the dry mixture alternating with the yogurt, and beating until just combined. This should lead to a thick batter.
- Pour the mixture into your floured bread pan, making sure it evenly coats the pan.
- Bake for about 50-60 minutes. You can insert a toothpick in the center and once it comes out clean it is cooked through.
- Let it cool for about 10 minutes then you can remove it from the pan and set it on a wire rack for cooling.