Ina’s Lemon Yogurt Bread

I’m back! Why? Take your pick:

(A) The internet really needs one more food blog

(B) I’m going out less and cooking more often now that we have a baby (!)

(C) I need a creative outlet other than writing about software and thrilling tech topics

(D) I just like talking about cupcakes

It seems counterintuitive to start blogging again when I actually have less time than I did before, but I’ve found that nap breaks are perfect for baking (or working out… some days I have to choose!). And it’s more fun to make something to share — whether that’s physically or digitally. Food is community, right?

So for now, let’s focus on this lemon yogurt bread. It may not scream fall or include the words “pumpkin spice,” but it’s still around a hundred degrees in Arizona — meaning lemon bread by the pool it is. Or maybe it’s lemon bread with your maple pecan latte. Either way, we’ll have plenty of time for seasoned squash treats over the next few months.

Ina’s lemon yogurt bread (yes, I am referring to Ina Garten like she’s a friend… just roll with it) is the best of both worlds because it can enjoyed with a cup of coffee or a glass of wine. Don’t you just love it when breakfast and dessert mix?

Ina's Lemon Yogurt Bread
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup plain yogurt (I used greek 0%)
  • 1 cup sugar
  • 3 eggs
  • 2 teaspoons grated lemon zest
  • ½ teaspoon vanilla extract
  • ½ cup vegetable oil
For the first glaze:
  • ⅓ cup sugar
  • ⅓ cup freshly squeezed lemon juice
For the second glaze:
  • 1 cup confectioners' sugar
  • 2 tablespoons freshly squeezed lemon juice
  1. Preheat the oven to 350 degrees and prep your pans.
  2. In a large mixing bowl, whisk together the yogurt, sugar, eggs, lemon zest and vanilla. Add the flour, baking powder and salt. Then, fold the vegetable oil into the batter. Once it’s all incorporated, pour batter into each pan and bake.
  3. While that’s in the oven, cook ⅓ cup lemon juice and ⅓ cup sugar in a small sauce pan on the stove until the sugar dissolves and the mixture is clear. Then, set it aside.
  4. When the top of the bread is firm and bounces back, take it out to cool. After about 10-15 minutes, take the loaves out and pour the lemon-sugar mixture on top to soak in.
  5. Combine the powdered sugar and lemon juice in a bowl, then sprinkle the glaze on top.


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