This fresh milled lemon loaf is simple enough for a weekday bake and special enough to set out for guests. Bright lemon flavor, a moist & tender texture, and wholesome ingredients make it a recipe you'll come back to again and again.
This lemon loaf recipe bursts with bright, refreshing lemon flavor while also packing in the nutrients that come with fresh milled flour. Greek yogurt, extra eggs, and melted butter make it perfectly moist while adding protein and healthy fats. Lemon zest and fresh lemon juice give the loaf its bold flavor — no extract needed. A treat you feel good about serving, and one your family and guests will truly enjoy.
Why you'll Love this Recipe
- Authentic lemon flavor — Lemon zest and fresh lemon juice give this loaf its bright, natural flavor without the use of lemon extract. The optional lemon icing takes it even further.
- Wholesome ingredients — Fresh milled flour, Greek yogurt, eggs, and melted butter work together to deliver real nutrition alongside a perfectly moist, tender loaf.
- Quick and easy to make — Everything comes together in one bowl and can be mixed with a simple fork. No mixer, no extra dishes, no fuss.
Ingredients
- Fresh milled flour — I used soft white wheat berries for this recipe. Their light composition makes them the ideal choice for a soft, moist loaf that's packed with nutrition.
- Greek yogurt — Adds protein and moisture to keep the loaf soft with just the right amount of density.
- Lemon zest — Releases the natural oils from the lemon peel for a bright, aromatic lemon flavor.
- Lemon juice — Adds acidity and tang that complements the zest. Together they deliver a full, natural lemon flavor without any extract.
- Melted butter — Folding in melted butter at the very end is my favorite step. It's the secret to a rich, tender loaf that keeps you coming back for another slice.
See recipe card for quantities and full list of ingredients.
Instructions
Step 1: Preheat & Prepare
Preheat your oven to 350°F and grease a loaf pan.
Step 2: Whisk Sugar with the Wet Ingredients
In a large mixing bowl, whisk together the sugar, eggs, Greek yogurt, lemon zest, lemon juice, and vanilla.
Step 3: Add Dry Ingredients
Add the fresh milled flour, baking powder, and salt to the wet ingredients and stir until just combined.
Step 4: Stir in Melted Butter
Pour in the melted butter and stir until fully incorporated.
Step 5: Bake
Pour the batter into the prepared loaf pan and bake for 45–55 minutes. To check for doneness, insert a toothpick into the center — if it comes out clean or with just a few moist crumbs, your loaf is ready!
Step 6: Make Icing and Drizzle on Fresh Milled Lemon Loaf (Optional)
Once the loaf has cooled completely, whisk together the icing ingredients until smooth and drizzle over the top.
Hint: Zest before you juice! It's much easier to zest a whole lemon than one that's already been squeezed.
Equipment
- Large mixing bowl
- Whisk
- Loaf pan (10x5)
Storage
Room Temperature — Once cooled, store your fresh milled lemon loaf in an airtight container at room temperature for 3 to 4 days.
Freezer — This lemon loaf freezes beautifully, making it a great make-ahead treat. Freeze it whole or slice and freeze individually for an easy grab-and-go snack. Wrap tightly in plastic wrap or foil, place in a freezer-safe bag, and store for up to 3–4 months. Thaw at room temperature and it'll taste just as fresh as the day you baked it. If you plan to add the lemon icing, wait until after the loaf has thawed.
Top Tip
If you notice the top of your lemon loaf getting a little too dark before the middle has had a chance to cook through, tent a piece of foil loosely over the loaf pan. This trick traps the heat inside to ensure the center bakes through evenly, while keeping the top perfectly golden.
FAQ
No grain mill? No problem! Fresh milled flour is what we love and recommend for this recipe, but it is absolutely not a requirement. You can easily substitute with all-purpose flour, whole wheat flour, or a gluten-free all-purpose flour blend.
If you have a kitchen scale, substitute flour at a 1:1 ratio by weight for the best results. Since fresh milled flour is fluffier than most alternatives, a cup-for-cup swap won't give you the same outcome.
Mill whatever wheat berries you have on hand! Any variety should work as a 1:1 swap for this recipe, so no adjustments necessary.
Keep in mind that different wheat berries can have a slight impact on the texture and flavor of your loaf, but nothing that will make or break it. The type of wheat berry used matters most in yeasted recipes, where the gluten structure plays a much bigger role. For a quick bread like this one, you'll still end up with a delicious loaf no matter which berry you use.
Full fat Greek yogurt is strongly recommended. Fat free yogurt can leave the loaf dry and dense. The fat is essential for moisture and richness.
Absolutely. The loaf has plenty of lemon flavor on its own. The icing just adds a little extra sweetness and really brings out the bright citrus flavor.
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Lemon Loaf Recipe with Fresh Milled Flour
This fresh milled lemon loaf is simple enough for a weekday bake and special enough to set out for guests. Bright lemon flavor, a moist & tender texture, and wholesome ingredients make it a recipe you'll come back to again and again.
- Total Time: 1 hour & 15 minutes
- Yield: 1 loaf
Ingredients
Lemon Loaf
- 1 cup sugar
- 3 eggs
- 1 cup whole milk Greek yogurt (fat free yogurt results in a drier loaf)
- 2 tablespoons lemon zest (about 2 medium lemons)
- ¼ cup lemon juice (about 2 medium lemons)
- 1 teaspoon vanilla
- 300g fresh milled flour (I used soft white wheat berries)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons butter, melted
Lemon Icing
- 1¾ cups powdered sugar
- 3 tablespoons butter, melted
- 1 tablespoon milk
- 1 tablespoon lemon zest (about 1 medium lemon)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- Pinch of salt
Instructions
- Preheat oven to 350°F and grease a loaf pan.
- In a large mixing bowl, whisk together the sugar, eggs, Greek yogurt, lemon zest, lemon juice, and vanilla.
- Add the flour, baking powder, and salt to the wet ingredients and stir until just combined.
- Pour in the melted butter and stir until fully incorporated.
- Pour the batter into the prepared loaf pan and bake for 45–55 minutes. To check for doneness, insert a toothpick into the center — if it comes out clean or with just a few moist crumbs, your loaf is ready!
- (Optional) Once the loaf has cooled completely, whisk together the icing ingredients until smooth and drizzle over the top.
Notes
Zest before you juice! It's much easier to zest a whole lemon than one that's already been squeezed.
If you notice the top of your loaf getting a little too dark before the middle has had a chance to cook through, tent a piece of foil loosely over the loaf pan. This trick traps the heat inside to ensure the center bakes through evenly, while keeping the top perfectly golden.
If the icing is too thick to drizzle on the loaf, microwave it for 5 seconds to thin it out a bit.
- Category: Breakfast, Dessert, Side Dish
- Method: Baking
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