A Bakery-Style Lemon Loaf made with Greek yogurt, avocado oil, and fresh lemon syrup, perfect for any occasion. This moist and flavorful loaf comes topped with an optional lemon glaze for an extra zesty touch.
1: Preheat oven to 350°F (175°C).
2: In a large bowl, rub the sugar and lemon zest together with your fingers until fragrant and slightly yellow.
3: Add lemon juice, eggs, oil, Greek yogurt, cream, and milk. Whisk until smooth and fully combined. Stir in vanilla.
4: In a separate bowl, whisk together the flour, baking powder, and salt.
5: Fold the dry ingredients into the wet ingredients until just combined—do not overmix.
6: Pour the batter into a loaf pan.
7: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if the top browns too quickly.
8: While the loaf bakes, combine lemon juice and ¼ cup sugar in a small saucepan. Heat over medium, stirring until the sugar dissolves completely. Remove from heat and set aside.
9: Once the loaf is out of the oven, let it cool in the pan for 10–15 minutes.
10: While still warm, poke small holes across the top with a toothpick or skewer.
11: Slowly pour the lemon syrup over the loaf, allowing it to soak in. Let sit another 10–15 minutes in the pan before removing to cool fully on a wire rack.
12: For the optional glaze, whisk powdered sugar with lemon juice until smooth and drizzle over the cooled loaf.
