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Cranberry Lemon Yogurt Bread

We go through a lot of yogurt each week — in smoothies and plain with granola and fresh fruit. But you might be surprised to learn that we also do a lot of baking with yogurt!

That’s right — yogurt is a fantastic substitute for high-fat ingredients in your favorite baked goods, adding tenderness and a pleasant bit of tang. As a bonus, you’re also incorporating some extra protein and calcium into the recipe

Baking With Yogurt

Substituting yogurt in baking is pretty straightforward. Here are some ideas to get you started:

1 cup sour cream = 1 cup Greek yogurt
1 cup mayonnaise = 1 cup yogurt
1 cup oil = 1/3 cup Greek yogurt
1 cup butter = 1/2 cup Greek yogurt + 1/2 cup butter
1 cup heavy cream = 1 cup Greek yogurt
1 cup buttermilk = 1/3 cup yogurt + 1/3 cup milk

One of my favorite baked goods made with yogurt is this cranberry lemon bread recipe. Using Greek yogurt in the batter allows you to cut the amount of butter used back to just 1/4 cup, making this a lighter version of this popular recipe.

The yogurt is a fantastic pairing with the bright citrus flavor, and I love the addition of the tart dried cranberries for more texture.

Lemon Bread

You’ll definitely want to use fresh lemons for this lemon bread recipe. Between the batter and the glaze, you’ll use about three small lemons. I just pick up the bags of fresh lemons at Walmart because I just can’t get enough of the bright zingy flavor!

Make sure to zest all three lemons before juicing, and reserve the zest of two lemons for the batter and the remaining zest for the glaze. If you prefer a less tangy glaze, simply use less lemon zest, but even if it seems a little intense at first, it will mellow out after the bread sits for a short while.

Lemon Bread Recipe

Lemon Bread Recipe

Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup salted butter, softened
  • 3/4 cup granulated sugar
  • 1 cup Greek yogurt
  • 2 eggs
  • 1/4 cup fresh lemon juice (about 2 small lemons)
  • 1 teaspoon vanilla
  • zest of 2 lemons
  • 1 (5-oz.) bag dried cranberries

For the glaze:

  • 3/4 cup confectioner's sugar
  • 2 tablespoons lemon juice (about 1 lemon)
  • zest of 1 lemon


  1. Preheat oven to 350 degrees. Butter and flour a 9x5-inch loaf pan.
  2. In a medium mixing bowl, whisk together the flour, baking powder, and baking soda.
  3. In a stand mixer or with a handheld electric mixer, beat the butter and granulated sugar until light and fluffy. Beat in yogurt, eggs, lemon juice, and vanilla.
  4. Stir in the lemon zest and dried cranberries, and then stir in the dry ingredients until incorporated, taking care not to over beat the batter.
  5. Spread the batter in the prepared loaf pan, and bake at 350 degrees for 50 minutes or until a toothpick inserted into the center of the bread comes out clean.
  6. Cool in the pan for about 10 minutes and then remove the bread to a wire rack to cool completely.

For the glaze:

  1. Whisk together confectioner's sugar, lemon juice and lemon zest. Pour over the cooled lemon bread.

How much did you LOVE this recipe?

Please leave a comment below or share a photo on Instagram with the hashtag #unsophisticook!

adapted from Ocean Spray

Have you ever substituted yogurt in baking? I’d love to hear some of your favorite recipes!

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