Ingredients:

  • 1 ½ cups (190g) All-purpose flour
  • 1 tsp Baking powder
  • ½ tsp Baking soda
  • ½ tsp Fine sea salt
  • ¾ cup (150g) Granulated sugar
  • 2 tbsp Fresh lemon zest
  • 1 cup (245g) Plain Greek yogurt
  • 3 Large eggs
  • ½ cup (120ml) Neutral oil
  • 2 tbsp Fresh lemon juice
  • 1 tsp Pure vanilla extract
  • 1 cup (120g) Confectioners' sugar
  • 3 tbsp Fresh lemon juice
  • 1 tsp Heavy cream

Instructions:

  1. Preheat your oven to 175°C (350°F) and grease your loaf pan thoroughly with oil or butter. Note: I also line the bottom with parchment for an easy release.
  2. Infuse the aromatics: Rub 2 tbsp lemon zest into ¾ cup granulated sugar with your fingertips until the sugar looks damp and smells fragrant.
  3. Whisk dry ingredients. Combine 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt in a medium bowl.
  4. Combine wet ingredients. In a separate large bowl, whisk 1 cup Greek yogurt, 3 eggs, ½ cup oil, 2 tbsp lemon juice, and 1 tsp vanilla until smooth and pale yellow.
  5. Merge the mixtures. Gradually fold the dry ingredients into the wet ingredients using a spatula. Stop as soon as no white streaks remain. Note: Overmixing creates a tough, rubbery loaf.
  6. Pour the batter into the prepared loaf pan and bake for 50 minutes until a skewer comes out clean or with a few moist crumbs.
  7. Let the loaf sit in the pan for 10 minutes. This allows the structure to firm up so it doesn't break when you lift it.
  8. Prepare the glaze. Whisk 1 cup confectioners' sugar with 3 tbsp lemon juice and 1 tsp heavy cream until it reaches a thick, pourable consistency.
  9. Pour the glaze over the completely cooled loaf. Wait until the glaze is set and matte before slicing.