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Brenda Thompson

Healthy Lemon Bread Recipe

5 from 2 votes
Bursting with flavor from lemon zest and drizzled with lemon simple syrup, this lemon bread recipe is also lower in fat so lemon lovers can indulge with less guilt!
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 16 slices
Course: Breads
Cuisine: American
Calories: 115
Ingredients Method Video Notes

Ingredients
  

Ingredients for Lemon Bread
  • 6 tablespoons unsalted butter softened
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon lemon zest grated
  • ½ teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup plain Greek yogurt
  • 1 tablespoon fresh lemon juice
Ingredients For Lemon Simple Syrup
  • ½ cup sugar
  • ½ cup fresh lemon juice

Method
 

  1. Preheat oven to 350 º. Spray 8 x 4 x 3-inch loaf pan with baking spray. Set aside.
  2. Cream butter; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy (about 5 minutes). Add egg and next two ingredients; beat until well blended.
  3. Combine flour and next three ingredients. With mixer on low, add half of flour mixture to creamed mixture alternately with yogurt, beginning and ending with flour mixture.
  4. Pour batter into an 8x4x3 inch loaf pan coated with baking spray.
  5. Bake at 350º for 55 minutes or until a wooden pick inserted in center comes out clean.
  6. Remove from oven; place bread, still in pan, on a wire rack.
Instructions for Lemon Simple Syrup
  1. Meanwhile, in a small saucepan, combine ½ cup sugar and lemon juice; bring to a boil and cook one minute. Remove from heat.
  2. Pierce top of bread several times with a meat fork (I like to use the kind with the really long tongs so I can poke the bread nearly all the way down to the bottom).
  3. Pour sugar mixture over bread; cool in pan 10 minutes.
  4. Remove bread from pan; cool completely on a wire rack. Slice into 16 pieces.

Video

Notes

Store in air-tight container at room temperature up to three days or in freezer for up to three months.