Whole Wheat Lemon Yogurt Loaf

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Yes, I know, I have been doing quite a lot with lemons recently, but it’s just such a summertime fruit. I love how your house smells when you bake with it and I love the refreshing taste it brings to every dish (sweet or savory).

This Whole Wheat Lemon Yogurt Loaf is perfect for breakfast or as a cake. The fluffy texture and the glaze make it tea time worthy, but it also works with butter, peanut butter or jam on it in the morning

This super moist loaf also keeps fresh in an airtight container in the fridge for up to 5 days (as if it would survive that long haha). I have also thought about grating in some carrots or zucchinis – but that’s up to you.


The Loaf:

  • 1½ cups whole wheat flour
  • ½ cup sugar (coconut palm, brown or white)
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 egg
  • ⅓ cup oil
  • 1 cup plain Greek yogurt, fat free
  • ½ teaspoon vanilla, optional
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon zest, NOT optional

The Icing:

  • ¼ cup powdered sugar
  • 1 tablespoon lemon juice
  • How you make it


Preheat your oven to 325 F

Spray a loaf baking dish with cooking spray and layer with parchment paper

In a large bowl combine flour, sugar, salt, baking powder and baking soda

Add egg, oil, yogurt and vanilla

Stir only with a spatula until just combined

Spread out mixture into loaf dish

Bake for 45-50 minutes (test with a toothpick)

Once cooled completely combine powdered sugar and lemon juice for the icing and brush over loaf

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