Whole-Wheat Lemon-Yogurt Olive Oil Loaf
A tender French-style loaf built on Greek yogurt and olive oil, brightly lemony and quietly high in protein.
Best for A satisfying whole-grain dessert with yogurt protein and heart-friendly olive oil instead of butter
This is the loaf the French call a gâteau au yaourt, grown up and given real backbone. Greek yogurt keeps every slice moist and adds the protein that lets you call it dessert without the sugar crash, while good olive oil carries the lemon perfume all the way through the crumb. It's honest, one-bowl baking — no mixer, no fuss — and it's even better on the second day with coffee.
Ingredients
- 200 g Whole-wheat flour , spooned and leveled
- 8 g Baking powder
- 2 g baking soda
- 3 g fine sea salt
- 250 g plain full-fat Greek yogurt , at room temperature
- 3 large eggs , at room temperature
- 90 ml olive oil , plus extra for the pan
- 100 g honey
- 2 lemons , zest of both, plus 30 ml juice
- 5 ml Vanilla extract
- 40 g Powdered sugar , for the glaze (optional – can be omitted)
Instructions
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1
Heat the oven to 175°C. Brush a 900 g (roughly 23 x 13 cm) loaf pan with olive oil and line the long sides with a strip of parchment, leaving an overhang for lifting. In a bowl, whisk the whole-wheat flour, baking powder, baking soda, and salt together and set aside.
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2
In a large bowl, whisk the Greek yogurt, eggs, olive oil, and honey until completely smooth. Whisk in the zest of both lemons, 30 ml lemon juice, and the vanilla. The zest and juice should perfume the batter noticeably.
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3
Add the dry ingredients to the wet and fold with a spatula just until no streaks of flour remain — whole-wheat batter turns tough if overmixed, so stop while it still looks slightly thick and rustic. Scrape into the prepared pan and smooth the top.
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4
Bake until the top is domed, deep golden, and a skewer inserted in the center comes out clean, about 45–55 minutes. Cool in the pan for 10 minutes, then lift out onto a rack.
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5
If glazing, whisk the powdered sugar with about 10 ml lemon juice into a thick but pourable icing and spoon it over the just-warm loaf so it sets into a thin crackly layer. Cool completely before slicing.