Sun-Kissed Meyer Lemon & Thyme Yogurt Loaf with Candied Ginger

This Sun-Kissed Meyer Lemon & Thyme Yogurt Loaf brings bright citrus flavor together with aromatic herbs and spicy bits of candied ginger. Greek yogurt keeps the crumb irresistibly moist, while lemon zest and fresh thyme infuse each bite with refreshing notes of spring.

Quick to whip up and perfect for breakfast or afternoon tea, the loaf balances sweet and tart, with just enough ginger heat to surprise. Serve warm or at room temperature with a pat of butter or a drizzle of honey.

Sun-Kissed Meyer Lemon & Thyme Yogurt Loaf with Candied Ginger

Serves: 8 Prep Time: 15 minutes Cooking Time: 50 minutes 50 minutes

Nutrition facts: 310 calories 13g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1½ cups (190g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 tablespoon finely grated Meyer lemon zest (about 1 lemon)
• 2 tablespoons fresh thyme leaves, finely chopped
• 1 cup (240g) plain Greek yogurt, room temperature
• ¾ cup (150g) granulated sugar
• 2 large eggs, room temperature
• ⅓ cup (80ml) vegetable oil or melted butter
• 2 tablespoons fresh Meyer lemon juice
• ½ cup candied ginger, finely chopped

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, tapping out any excess flour.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, lemon zest, and chopped thyme.
3. In a large bowl, whisk the Greek yogurt, sugar, and eggs until smooth and pale.
4. Slowly pour in the oil and lemon juice, whisking until just combined.
5. Gently fold the dry ingredients into the wet mixture until no streaks of flour remain.
6. Fold in the chopped candied ginger, distributing it evenly throughout the batter.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Substitution: Swap plain yogurt with full-fat sour cream for a richer crumb.

• For more lemon punch, add an extra tablespoon of lemon juice or sprinkle a light lemon glaze over the cooled loaf.
• Ensure yogurt is at room temperature to prevent lumps in the batter.
• You can substitute crystallized ginger for candied ginger, adjusting sweetness as needed.
• Store wrapped in plastic wrap at room temperature for up to 3 days, or freeze slices in a freezer bag for up to 1 month. Reheat gently in a toaster oven.