Preheat your oven to 180°C (350°F). Grease your loaf pan and line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
In a separate bowl, combine the sugar and lemon zest. Rub them together with your fingers until fragrant—that's when the sugar turns slightly moist and aromatic.
Add the eggs to the sugar mixture and whisk until the mixture is smooth, slightly frothy, and well combined.
Stir in the Greek yogurt, vegetable oil, and lemon juice, mixing until the batter is smooth and creamy with a bright yellow hue and citrus aroma.
Gently fold the dry ingredients into the wet batter using a spatula, just until combined. Do not overmix; a few lumps are fine. The batter should be thick but moist.
Pour the batter into your prepared loaf pan, smoothing the top with the spatula. Tap the pan lightly on the counter to release any air bubbles and even out the surface.
Bake for 45-50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. The loaf should crack slightly on top and smell fragrant.
Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely, which helps the crumb set and prevents crumbling.
Once cooled, slice the loaf with a serrated knife. Serve as is, or with a dusting of powdered sugar or a light lemon glaze for extra brightness.
Enjoy your tender, moist lemon yogurt loaf, perfect for breakfast, tea time, or a cozy snack.
