Wow! I cannot say enough about how incredibly divine this loaf is! Perfectly moist and full of flavor. I used full fat Greek yogurt. It is better than the Starbucks loaf.

This is truly the best lemon loaf recipe around I have tried many but none gets the flavour and texture as this one. My son begs me to bake this for him. He no longer buys it at Starbucks because this is far superior. I use regular plain yogourt and from time to time I add some fresh blueberries tossed in flour for something different. Freezes well. I slice it and wrap each slice separately so my son can take a slice with him in his lunchbox or have a slice for a treat at night.

Solid recipe! I made this gluten-free using the exact same amount of flour, using store-bought Pamela’s All Purpose GF flour; added additional 3/4 tsp of Xanthan Gum to aid in the rise/texture. Also added an extra tablespoon of lemon rind, an extra tsp of lemon extract, and subbed Meyer Lemon for regular lemon. Lovely bread and texture (even GF), strong but not overpowering flavor, adding a cup of raspberries or blueberries takes it over the top! Have made this a dozen times now, always a hit.

I’ve made this recipe so many times, and it always comes out perfect. I use Greek Yogurt then added double the amount of freshly grated lemon rind and 2 T. lemon extract for per loaf. A bainè Marie was placed inside the oven, so I can achieve a moist , yet dense bread. And the lemon glaze perfectly finishes these lovely loaves. It’s a hit to our office meetings, when paired with hot coffee. This recipe is a keeper.