Healthy Lemon Yogurt Loaf with Olive Oil & Almond Flour

Looking for a light, zesty dessert that's naturally sweetened and made with better-for-you ingredients? This Healthy Lemon Yogurt Loaf is bursting with citrus flavor, moist from creamy Greek yogurt and heart-healthy olive oil, and finished with a gorgeous orange marmalade glaze. It's a wholesome take on the classic lemon loaf, perfect for spring gatherings, afternoon tea, or meal-prep snacks!

Enjoy,

SiLLibake

Lemon Yogurt Loaf

This lemon yogurt loaf is everything you want in a healthy treat: bright, refreshing, and perfectly moist—without any refined oils or heavy frostings.

Why You’ll Love This Lemon Yogurt Loaf

Moist and fluffy with a tender crumb thanks to Greek yogurt and olive oil
Lower in sugar with raw cane sugar and a touch of natural sweetness from citrus
High in healthy fats from almond flour and olive oil
No butter and made without refined oils
Simple ingredients you probably already have in your pantry
Perfect for brunch, dessert, or a better-for-you treat

Storage Tips:

Room Temp: Store in an airtight container for 2–3 days.
Fridge: Keeps well for up to 1 week.
Freezer: Slice and wrap individually. Freeze for up to 2 months.

Recipe: Lemon Yogurt Loaf

PREP TIME: 10 MIN

COOK TIME: 35-45 MIN

COOLING: 30 MIN

SERVING: 10

LEMON YOGURT LOAF

This Healthy Lemon Yogurt Loaf is bursting with citrus flavor, moist from creamy Greek yogurt and heart-healthy olive oil, and finished with a gorgeous orange marmalade glaze. It's a wholesome take on the classic lemon loaf, perfect for spring gatherings, afternoon tea, or meal-prep snacks!

Ingredients:

1 cup all-purpose flour, spooned and leveled

½ cup almond flour, spooned and leveled

2 teaspoons baking powder

¾ teaspoon sea salt

½ cup cane sugar (or zero calorie granulated sugar)

Zest of one lemon

2 tbsp lemon juice

¾ cup Greek Yogurt

½ cup extra-virgin olive oil, plus more for the pan

2 large eggs

1 teaspoon vanilla extract

Glaze:

2 tbsp orange marmalade or apricot jam

1 tbsp water

Instructions:

1. Preheat the oven to 350°F and grease and line an 8x4-inch loaf pan.

2. Toast your almond flour at 350°F for 6-7 min until lightly golden. Set aside to cool.

3. In a large bowl add your eggs, sugar, Greek yogurt, olive oil, lemon zest, lemon juice, and vanilla. Whisk all your ingredients until well incorporated.

4. Next add your baking powder and salt. Whisk until well combined.

5. Add the flour and almond flour, using a spoon or spatula mix in the dry ingredients. Don’t over mix.

6. Pour the batter into the prepared pan and bake for 35-45 minutes, or until a toothpick inserted comes out clean.

7. Let cool completely before removing the cake from the pan.

8. Make the glaze: In a small saucepot, over low to medium heat, add the orange marmalade and water (orange liquor or citrus juice). Once it starts to simmer, cook for 1 min, then turn off the heat. Using a silicone brush or pastry brush, add the glaze all over the loaf.

9. Slice and enjoy with a cup of coffee or tea. To elevate it, serve a slice with whipped cream and strawberries.

Macros (Approximate): 1 Serving