Ingredients
Scale
- For the Cake:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup plain Greek yogurt (full fat preferred)
- 3 large eggs, room temperature
- 2 tablespoons fresh lemon zest (about 2 lemons)
- 1/3 cup fresh lemon juice
- ½ cup vegetable oil or melted coconut oil
- 1 teaspoon pure vanilla extract
- For the Sweet Citrus Glaze:
- 1 cup powdered sugar, sifted
- 2–3 tablespoons fresh lemon juice
- Optional: ½ teaspoon lemon zest for garnish
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Grease an 8.5 x 4.5-inch loaf pan thoroughly with butter or non-stick cooking spray. For easy removal, line the bottom and sides with parchment paper, leaving an overhang on the long sides to act as a “sling.” In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set the dry ingredients aside.
- Mixing the Batter: In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar until it becomes fragrant and damp. This releases the essential oils for maximum flavor. Add the Greek yogurt, eggs, oil, lemon juice, and vanilla extract. Whisk until the mixture is smooth and well-combined. Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix just until no flour streaks remain; do not overmix, as this will result in a tough cake.
- Baking and Cooling: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top starts browning too quickly, tent it loosely with aluminum foil halfway through. Remove the cake from the oven and let it cool in the pan for 15 minutes. Use the parchment paper sling to lift the cake out and place it on a wire rack to cool completely.
- Glazing and Serving: Once the cake is cool, prepare the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. The consistency should be thick but pourable. If it is too thin, add more sugar; if too thick, add a drop more juice. Drizzle the glaze generously over the cooled loaf, allowing it to drip down the sides. Let the glaze set for at least 20 minutes before slicing and serving.
- Cook Time: 1 hour 10 minutes