Acropolis Organics

Lemon Yogurt Loaf

Lemon Yogurt Loaf

Greek baking usually uses butter but this Lemon Yogurt Loaf uses Greek olive oil. It is light and fluffy and the glaze has the perfect zing.


Makes one loaf

  • 1½ cups all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • ¾ cup sugar
  • Zest of 1 lemon, grated
  • 1 cup Greek yogurt
  • 2 eggs
  • 1/3 cup Acropolis Organics Extra Virgin Olive Oil
  • 1 tsp vanilla

For the glaze

  • ½ cup Confectioner’s sugar
  • 3 tbsp lemon juice


  1. In a large bowl, add the flour, baking powder, salt, sugar and lemon zest.  Set aside.
  2. In a separate bowl, whisk the yogurt and the eggs.  Slowly whisk the olive oil to the mixture.  Add the vanilla and mix.
  3. Add the flour mixture to the yogurt mixture ½ cup at a time.  Use a rubber spatula to mix it all together.
  4. Transfer the thick batter to a lightly greased (9-x5-inch) 2L loaf pan.
  5. Bake in the centre of a preheated oven (Bake at 350°F) for 45 minutes, or until the cake is light golden-brown in colour and a knife inserted into the centre of the cake comes out clean.

For the glaze

  1. Mix the sugar with the lemon juice with a whisk
  2. Add to the cooled loaf using a pastry brush.

This recipe has been provided by the 3 Greek Sisters and can be found in their cookbook “Three Sisters Back to the Beginning”.