Yogurt Lemon Bread is made with tangy lemon yogurt & topped with a sweet lemon glaze. Incredible flavor and perfectly light & moist lemon bread recipe. The addition of yogurt to this lemon bread recipe is such a great idea as it keeps the bread moist and adds a nice delicate texture.

Yogurt Lemon Bread is an absolutely delicious lemon bread recipe that I can’t seem to get enough of! The recipe comes together really quickly and makes one perfectly sweet, bright lemony flavored bread. I love this recipe because it doesn’t yield a heavy, pound-cake like loaf. The bread is soft, light and just perfect.

I used the zest and juice from 1 small lemon. If you’d rather use bottled lemon juice and forego adding zest, you can just add in 1 teaspoon lemon extract to the bread batter as well.

My bread sank in the middle? What did I do wrong?

This happens to me occasionally too and it’s often because I’ve over mixed the batter. Quick bread (referring to a bread recipe that doesn’t use yeast) does not like to be stirred too much, so try to just barely mix all the ingredients together. I never use a stand or handheld mixer to make quick bread. Another culprit could be overfilling the pan. The bread pan should be only half full each time. As always, make sure your leavening ingredients- baking soda and baking powder- aren’t too old. Baking soda should only be on your shelf for 6-9 months before purchasing new. I purchase it in bulk (I bake a lot!) and refrigerate or freeze it to help it last longer. Know too that sometimes, quick bread just sinks a bit in the middle. I’ve learned to love the artisan, home-baked bread look this yields. It’s fine!

How do I know when my bread is done baking?

Cooking bread can be somewhat tricky! I used to use the toothpick trick- where you insert a toothpick into the middle of the bread and see if it pulls out clean. Only problem is, oftentimes I’d bake a loaf of bread and have it close to being fully cooked, but still not quite cooked and yet the toothpick will pull out clean. So I began using a different method. I take the temperature of the bread using a digital food thermometer. If it’s a bread recipe that uses milk, it needs to cook to 200 degrees F. This recipe doesn’t have milk though, so it only needs to cook to 190 degrees F. I take the temperature using a digital meat thermometer– it works great and I get perfectly baked bread each time.

Best Bread Pan?

I bake a lot of bread and the pans I prefer are either ceramic, glass or cast iron. These pans will bake bread more evenly and release the bread more easily after baking. I don’t like using dark or nonstick pans because the bread cooks unevenly. It darkens on the outside before the bread is cooked on the inside, so the coloring is uneven. Read more about which bread pan is the best here!

How do I keep my quick bread from sticking to the pan?

You can spray with an oil non-stick spray or line the bread pan with parchment paper. What I prefer to do is to use a non-stick spray that’s specifically for baked goods. It has a combination of oil and flour and literally, each time I use it, my bread falls easily right out of the pan.