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Lemon Strawberry Greek Yogurt Loaf

Lemon Strawberry Greek Yogurt Loaf

Recipe by Julie Balsamo, MS, RDN for Wyman's

Servings: 10  

Total Cook Time: 1 hour 


For the loaf:  

  • 1 ½ cups Wyman’s Frozen Strawberries, chopped & defrosted 
  • 2 cups all-purpose flour + 2 tbsp for dusting strawberries 
  • 3/4 cup sugar 
  • 2 1/2 tsp baking powder 
  • 1/2 tsp salt 
  • 1/2 cup plain full fat Greek yogurt  
  • 1/2 cup buttermilk 
  • 1/2 cup coconut oil, melted 
  • 2 large eggs 
  • 1 tsp vanilla extract 
  • Zest of 1 lemon  
  • 1 tbsp fresh lemon juice 

For the glaze: 

  • 1 1/2 cups powdered sugar 
  • 2-3 tablespoons lemon juice 


For the loaf:

  1. Preheat oven to 350 degrees F and grease a 9 x 5 loaf pan with coconut oil or baking spray. 
  2. In a large bowl combine flour, sugar, baking powder and salt.  
  3. In a second bowl, mix the coconut oil, eggs, lemon juice, lemon zest, vanilla extract, Greek yogurt and buttermilk. 
  4. In a third bowl, toss the strawberries in 2 tbsp of flour. 
  5. Slowly add the wet ingredients to the dry ingredients. Mix until just combined. Gently fold in the strawberries. 
  6. Pour the batter into the prepared loaf pan. 
  7. Bake for 55-60 minutes or until the top is golden brown and a toothpick can be inserted into the center of the bread and come out clean.  
  8. Once done, remove from the oven and let sit for 15 minutes before serving.  

For the glaze:  

  1. Once the loaf is cooled, whisk together the powdered sugar and lemon juice until smooth. Generously pour over loaf. 
  2. Wait 10 minutes for the glaze to harden and enjoy! 


Adding plain Greek yogurt into recipes is a great way to reduce fat and calories, while simultaneously boosting protein! Strawberries and lemon are both rich in Vitamin C, which can help to increase blood antioxidant levels!