Cakes & baking

Lemon Quick Bread

Name: Lemon Quick Bread
Prep time: 15 min
Cook time: 60 min
Total time: 45 min
Yield: 15 servings
Ingredients: 1 cup greek non fat yogurt; 2 tsp baking powder; 0.5 tsp baking soda; 2 egg substitute; 0.5 cup granulated sugar; 0.25 tsp lemon extract; 1 cup lemon juice; 2 teaspoon lemon peel; 0.25 teaspoon salt; 0.5 pound sugar; 1 tsp vanilla extract; 1 cup pastry flour

This lemon quick bread is a bright, tangy loaf, made with Greek yogurt and plenty of lemon zest and extract. It comes together quickly with a simple batter, then bakes up in a loaf pan. While still warm, the bread gets a generous soak of lemon-sugar glaze, which keeps it moist and adds an extra layer of citrus. You can bake it as a single loaf or divide the batter into mini loaf pans.

Recipes.zone

August 27, 2026

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7 steps · 45 min total

Preheat Oven

Preheat your oven to 350°F.

Mix Wet Ingredients

In a large bowl, beat together the yogurt, granulated sugar, egg substitute, vanilla extract, and lemon extract until the mixture is smooth and well blended.

Combine Dry Ingredients

In a separate bowl, whisk together the pastry flour, lemon peel, baking powder, baking soda, and salt.

Combine Batters and Fill Pan

Add the dry ingredient mixture to the wet yogurt mixture. Mix just until everything is blended; be careful not to overmix.

Spoon the batter into a greased and floured 9- x 5-inch loaf pan, or divide it among 3 mini loaf pans.

Bake the Loaf

Bake the large loaf for 50 minutes to 1 hour, or the mini loaves for 30–35 minutes. The bread is done when a toothpick inserted into the center comes out clean.

If you notice the top browning too quickly, you can shield it loosely with aluminum foil after about 50 minutes of baking time.

Make the Glaze

While the bread is baking, prepare the glaze. In a small saucepan, combine the sugar and lemon juice. Stir over medium heat until the sugar is completely dissolved and the mixture is clear.

Glaze and Cool

As soon as the bread comes out of the oven and is still warm, pour the lemon-sugar glaze evenly over the top. You can use a pastry brush to ensure even coverage, or poke tiny holes with a toothpick to help the syrup soak in.

Let the bread cool in its pan on a wire rack for 10 minutes. Then, carefully remove it from the pan and transfer it directly to the wire rack to cool completely before slicing.

Lemon Quick Bread