Yogurt gives this lemon loaf a tender crumb, while zest carries the bright citrus flavor. A simple lemon glaze finishes the cooled cake. It slices neatly for an afternoon treat or a small dessert.
Makes 1 loaf, about 10 slices • Prep: 20 minutes • Bake: 45–55 minutes
Ingredients
- 1½ cups (190 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (200 g) sugar
- 1 tablespoon finely grated lemon zest
- 3 large eggs
- ¾ cup (180 g) plain whole-milk yogurt
- ½ cup (120 ml) neutral oil
- 1 teaspoon vanilla
- 2 tablespoons lemon juice, for batter
- ¾ cup (90 g) powdered sugar, for glaze
- 1–2 tablespoons lemon juice, for glaze
Instructions
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