Glazed Lemon Yogurt Bread
This lemon yogurt quick bread is stunningly soft and moist with the most delectable, bright, fresh lemon glaze on top.
⭐️⭐️⭐️⭐️⭐️ Mel – Another winner. We have been looking for the best Lemon Bread recipe and we found it. Best ever. -Midge
3 Reasons This is the Best Lemon Quick Bread
- The bread batter is a one-bowl recipe, making it quick and easy to mix up.
- The texture of the bread is intensely soft and moist – it also stays moist for days!
- The lemon flavor absolutely pops with the glaze that is drizzled over the top of the warm bread.
Pro tip: Pouring the glaze over the bread while the bread is just out of the oven and still in the pans, allows the glaze to soak into the top and sides creating a tart-sugary outer layer that is phenomenally delicious.
Key Ingredients
- Granulated sugar: This ingredient is used in the bread batter and in the glaze. Some readers report reducing the sugar to 1 1/2 cups in the bread batter with good results.
- Fresh lemon zest: The lemon zest is rubbed together with the granulated sugar releasing the fragrant oils in the zest and distributing the subtle lemon flavor throughout the batter as the ingredients are mixed together.
- Yogurt: This ingredient aids in moisture and soft texture to the crumb. Use plain yogurt, Greek or regular. Some reviewers have reported back that they used lemon yogurt, and it worked out well, too.
- Oil: Use a neutral-flavored oil, like canola, vegetable, grapeseed, etc. Melted butter or melted coconut oil can be used in place of the oil, as well.
- Applesauce: Use unsweetened applesauce. This ingredient helps with a moist crumb texture without adding extra oil.
- Eggs
- Flour: I use unbleached all-purpose flour. Weigh the flour on a scale or measure with a cup by fluffing the flour very well, scooping in the cup, and using a straight edge to level off.
- Lemon juice: Fresh lemon juice is used in the glaze. Zest the lemons before juicing.
Note: You’ll need about 3 to 4 large lemons to yield enough lemon zest.
A Few Additional Notes
My mom made lemon quick bread, like this one, all the time growing up. It was one of my favorite things that she made! The shiny, crackly, sweet lemony glaze on top was always my favorite part.
This lemon yogurt quick bread is just as good as the bread I remember from my youth. I hope you love it as much as I do!
Here are a few additional notes based on the hundreds of reviews that have been left on this lemon bread over the years:
- You can experiment with reducing the sugar to 1 1/2 cups. Readers have reported doing that with good results.
- The glaze can be optional. If the bread is not glazed, the lemon flavor won’t be as pronounced.
- The bread can be baked in 9X5-inch pans – the baked loaves will be wider and a bit flatter.
- You can experiment baking the bread in mini loaf pans. The recipe will likely yield between 5 and 6 mini loaves. The baking temperature will be the same. Check the bread after 22 to 25 minutes of baking.
- The top of the bread gets quite a bit softer if the bread is made a day ahead of time, but it is still delicious. I store the bread in the refrigerator.
Glazed Lemon Yogurt Bread
Ingredients
Bread:
- 2 cups (424 g) granulated sugar
- 3 tablespoons lemon zest from about 3 large lemons
- 1 ½ cups (340 g) plain yogurt, Greek or regular, or lemon yogurt
- ½ cup (98 g) vegetable or canola oil (or other neutral-flavored oil)
- ½ cup (130 g) unsweetened applesauce
- 4 large (200 g) eggs
- 1 teaspoon vanilla extract
- 3 cups (426 g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
Glaze:
- ⅓ cup fresh lemon juice (from the lemons that were zested for the bread)
- 4 tablespoons granulated sugar or powdered sugar
Instructions
- Preheat the oven to 350 degrees F. Lightly grease two 8 1/2-inch by 4 1/2 inch pans with cooking spray.
- For the bread, in a large bowl, combine the sugar and lemon zest and rub the mixture together with your fingers until the sugar is moist and fragrant.
- Add the yogurt, oil, applesauce, eggs, and vanilla, and whisk until well-combined.
- Add the flour, baking powder, baking soda and salt, and mix until just combined and no dry streaks remain.
- Spread the batter evenly into the prepared pans.
- Bake the bread until the top of the loaf is golden brown and a toothpick inserted into the middle comes out clean, about 50 to 55 minutes.
- For the glaze, while the bread is baking, combine the glaze ingredients in a small saucepan and bring to a simmer. Cook for 10 to 20 seconds until the sugar is dissolved. The glaze will be thin. Remove from the heat. Keep warm.
- Spoon or drizzle the glaze evenly over the warm bread (still in the bread pans). Let the glazed bread sit in the bread pans for 10 to 15 minutes. Carefully turn it out onto a cooling rack to cool completely before slicing and serving.
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Recipe Source: adapted from a recipe my sister, Emily, originally adapted from Bon Appetit
Recipe originally published August 2012; updated April 2026
If your loaf pans were 9in by 5 in, how long would the baking time be? Thanks for any replies!
The batter won’t fill up 9X5-inch loaf pans as much so the baking time will probably be about the same.
Couldn’t you use lemon yogurt instead of plain
Yep, I think you could!
I plan to make this bread ahead of time for a baby shower. Does it freeze well? Have you ever added blueberries?? Thank you..
Yes, it freezes well AND blueberries are a great addition.
Made it, loved it. Easy to make. Definitely reduce baking time. Only used 1 1/2 T of sugar in glaze
Excellent! I love that the sugar and grated lemon rind are blended together the smell is therapeutic Omitted the glaze it’s yummy either way, thank you
Hi Mel, I really want to make this recipe, however I have a couple of questions. If you don’t mind giving me a reply?
Is it possible to substitute sour cream for the yogurt? Also have you or anyone added any frozen blueberries to this and had it work? I am having a very hard time adding blueberries to any quick bread and have it not come out gummy in the middle. Thank you Mel.
Hi Toni – yes, you can substitute sour cream for the yogurt. I haven’t added blueberries…so I’m not sure how to suggest avoiding the gummy texture with this recipe since I haven’t tried it. Have you tried tossing the blueberries with a couple tablespoons flour before adding to the batter?
Hi Mel, I have done the flour with the blueberries and that part worked out well. Its getting the bread to bake completely when the berries have been added. Please note this happens to me when I use recipes that have blueberries in them. I am very confused about how quick breads work. I have had some luck with them when NO fresh or frozen fruit has been added. It don’t have a problem with nuts and raisins. Its just then I try and add apples or blueberries.
When I have had this issue with quick bread recipes or cakes I used a bundt pan or tube pan (like for angel food cakes) and it comes out perfectly…no raw/gummy batter! And I usually decrease baking time.
Has anyone tried adding blueberry’s to this recipe?
The perfect citrus loaf. I halved the recipe and made just one 8×4 loaf, and it baked up beautifully. The texture was perfect, not too light, not too dense. Because I didn’t have lemon on hand, I made with grapefruit and the flavour was quite subtle. Next time I’ll try with lemon, lime or orange, but this recipe is a keeper.
Really enjoyed this bread. Would pass on the glaze as it was too sweet for personal preference.
Easy peasy to make. Used my bundt pan ‘cus you can never have a too big cake. Super lemony flavour and great texture. Unfortunately, the sweet-tooths in my house ate it way too fast. Guess I’ll just have to make another!
Making this bread for the 3rd time within a month(oops)!!
It is so tasty and easy to make!
Can you use half & half instead of the oil or applesause?
Do you mean half-and-half like the dairy product? Or half oil and half applesauce?
Has anyone made this recipe as mini loaves, any ideas on baking times??
This is the best!
Making this lemon yogurt bread today and hoping for the best. The batter was fairly lumpy ……..smells yummy as it’s in the oven now!
This is AMAZING! Make it today!!! Lemon
Is there a way to eliminate the oil and what could I use to replace it?
You could try applesauce – but the texture of the bread will change if the oil is eliminated or subbed completely. Good luck experimenting!
Delicious I used my homemade Greek yogurt in it❤️
Have you made with white whole wheat flour?
I’ve made it with 50% white wheat flour but not 100%.
Really yummy lemon bread! I made it using one cup of coconut oil since I was out of applesauce. I really liked the bread best on its own without the glaze. The glaze was a little too sweet and lemony for me. I love your lemon yogurt cake and glaze so next time I make this bread, I might use that glaze instead.
You used one full cup of coconut oil instead of half cup of apple sauce….did it change texture?
Could I use Greek yogurt?
Sure.
Made three loaves in Pyrex baking dishes: two 7″ x 5″x 1.5″ and one 8″ x 6″ x 2″. The 7″ x 5″ loaves took about 45 minutes to perfection and 8″ x 6″ took just over 50 minutes. Also helpful– I used a silicone pastry brush to help evenly distribute the lemon glaze on the tops and sides.
Used about 1 cup whole wheat flour and everything came out super moist and luscious!
This sounds so delicious but can I sub the 2 loaf pans for 1 bunds pan
Could definitely try! I haven’t made it that way so I’m not sure how it would fare exactly, but it’s worth a try.
Mel – Another winner. We have been looking for the best Lemon Bread recipe and we found it. Best ever.
Yay!
Thank you for sharing. Please let me know what I can use as a substitute for apple sauce.
You can substitute oil.
This recipe would have 1 cup if oil if you used all oil and no applesauce. That’s a LOT of oil.
I’m going to use 1/4 cup oil and 3/4 cup milk. NO applesauce.
I do this in my pumpkin bars that originally had 1 cup of oil. It works great!!
This was so delish! I love all things lemon and this bread is perfect for breakfast. Even the kiddos enjoyed it! Thanks for the recipe
Just baked these loaves. I used melted butter for the 1/2 cup oil and reduced sugar to 1-1/2 cups total and it is perfect! So light, tender, and perfectly sweet. Thanks for the excellent recipe! Definitely making again.
Can you freeze this bread?
Yep!
This lemon loaf is truly amazing.
added some black poppy seeds to the batter.
Has turned out perfect. Soft and lemony.
Thank you for your recipes, Mel. You are one of my go-to bloggers 🙂
Do you think it would turn out as good with coconut oil or butter instead of vegetable oil?
Yes, I think coconut oil or butter (both melted) would work well!
Can you use whole wheat flour instead of all purpose?
You could definitely experiment – I’ve never subbed 100% whole wheat so I can’t say for sure.
I would not sub all the white flour for whole wheat, not in this lemon bread, as to me the whole grain taste would override the delicate lemon taste. But I’d maybe do 1/2 cup exchange.
PLUS I suggest changing to unbleached flour instead of white. Do the research!
Yep, that’s what I use: unbleached all-purpose flour.
Loved this! It’s on the “make again” list and that list is pretty short! It was great to have some lemon flavor in winter. I thought the glaze was kind of strange because it was so thin but it turned out perfectly!
Can I mix sugar with lemon juice instead of lemon zest?
Milliantz – You could try that but I don’t know how it will affect the overall muffin since the lemon juice mixed with the sugar will turn it into more of a glaze instead of a light topping.
Sorry I wasn’t being clear in my question. I meant to use lemon juice mixed with sugar in the step where we’re supposed to rub the sugar with zest before stir in the eggs etc?
Thank you, I really appreciate your replies 🙂
Milliantz – Oh, gotcha. Definitely worth trying! I haven’t done that myself but it should work ok.
Made this today, and it’s fantastic in cake form too! Thanks, Mel!
Hi there- Any idea if this ships well? With or even without glaze? Thanks so much!
Hi Sally – haven’t tried shipping it myself so I can’t say for sure. Good luck if you try it!
I made a half-recipe this morning for breakfast and got 11 good-size muffins for my efforts! I baked them at 350 for about 20 minutes (tested with a toothpick to make sure they were done). Delicious!
Hi Mel – just a little question since I saw your sheet cake recipe. Could I use the icing for the sheet cake on this bread instead of the glaze for a change? Thank you.
Melissa – Sure!
Delish! I had some Liberte lemon yogurt in my fridge that is about 2.9% that is really smooth and creamy…I also had sour cream, but opted for the lemon yogurt! It was delicious and moist! I would love to try a blueberry sauce or some kind of berry compote over the bread in the summer with some fresh whipped cream! Thanks Mel for the super bread!
I made the lemon bread today exactly as written in the recipe and it was delicious! I brought it to an all girls party and everyone raved about it:-) The only thing I did differently was I left the bread in the pan to pour the glaze over it so ithe glaze wouldn’t spill anywhere. . After 10 or 15 minutes all the glaze was absorbed and the bread just slipped out of the pan with no mess 🙂 Awesome recipe! Thank you !
Linda
Mel,
Have you ever made this substituting sour cream for the yogurt? Thanks,
Also, I would love it if more of the comments from your followers would be “after” they made the recipe:-) Most people look to the comments to see how the recipe worked for them. Everything you post looks awesome, and truthfully, everything taste amazing, but I think it would be more helpful if people would post comments after trying thre recipes. Don’t you think ?
Thanks !
Linda
Hi Linda – I’ve never subbed sour cream for the yogurt but it’s definitely worth a try since sour cream and yogurt have similar properties. Sorry about your frustrations with comments. I understand what you are saying. Usually if you scroll to the newest comments first you’ll be able to see the reviews of the recipe (I’m unable to segregate out the people who have tried the recipe and those who haven’t, if that makes sense).
This lemon bread is amazing. End of story. However, i am quite unhappy with how the glaze turned out.
I will just be skipping the glaze, way too much sugar in my opinion.
We try to stick to around 1/2 cup sugar per loaf for these kinds of breads, just a personal choice because too much sweet seems to hide the other flavors.
I’ll just be adding some zest to the batter.
Hi Mel,
Is it okay to omit th applesauce? If not what would be a good substitute for it?
Thank you!
Xueqi – you can use the same amount of oil for the applesauce.
I wondered if you fell almond and or coconut flour would work. I’m trying for keto friendly. you
Am I reading the lemon zest measurement correctly? 3 Tablespoons? That seems like a lot to get from 3 lemons. Should it be teaspoons? Don’t get me wrong I think the more zest, the better when it comes to lemon breads, cookies and such. I just don’t think I have large enough lemons.
Erianne – it is 3 tablespoons but you are right, the amount per lemon will vary depending on the size. You could definitely make the bread with less zest (obviously will be a bit less lemon flavor but that won’t ruin it)…I usually am able to get about a tablespoon per lemon if the lemons are big.
For me, I used four medium large lemons (a bit bigger than the size of my palm) and got just about a tablespoon of zest total and 3/4 cup of juice. Used all the zest and 1/2 cup juice and everything still turned out well and lemony!
Does the lemon yogurt bread need to be refrigerated in the hot summer months?
Hi CChar – yes, that’s probably a good idea to refrigerate if your house/kitchen is overly warm.
I didn’t have any lemons but I did have a lot of lemon yogurt and it turned out great 🙂
Just made this for a new mom as part of the meal I took in and everyone LOVED it!! Every time I make anything off your site my husband says, “this is the best thing you’ve ever made!!” and this one made the same reaction! 🙂 Thank you!
Made this….love it! Everyone that tried it loved it too! Thanks Mel!
Hi Mel! In the aftermath of these horrible past few day, I’m going to make as many loaves of this lemon yogurt bread for my 1st grader to bring to school for her teachers and other staff members as holiday gifts. I know lemon bread is nothing compaired to what the teachers should be receiveing but it’s all I can do.
Esther – try googling a recipe for applesauce. It’s usually pretty easy – something like cored,peeled apples cooked down with a bit of water. I’d try and use a sweeter apple (not a green apple). If you can’t make it work, you can always use oil in place of the applesauce.
H Mel, i would really like to make this, but i cant find applesauce. Can i make my own with green apples and water? If yes, what would the quantities be? Thanks,