Drizzled Lemon Loaf

• Ingredients

  • 1 ½ cups flour
  • 2 tsp. baking powder
  • ¾ tsp. salt
  • 1 cup sugar
  • 1Tbsps. finely grated lemon zest from 1-2 lemons (Meyer Lemons preferable
  • 1 Tbsp. fresh squeezed lemon juice
  • ¾ cup whole-milk Greek yogurt (I use cheap brand of Honey Greek Yogurt
  • ½ cup vegetable oil
  • 2 large eggs
  • ½ tsp. vanilla
  • 2 Tbsp. fresh squeezed lemon juice
  • zest from one lemon

• Baking & Spices

  • 1 cup powdered sugar

Found on mirlandraskitchen.com

Description

Ingredients

• 1 ½ cups flour
• 2 tsp. baking powder
• ¾ tsp. salt
• 1 cup sugar
• 1Tbsps. finely grated lemon zest from 1-2 lemons (Meyer Lemons preferable)
• 1 Tbsp. fresh squeezed lemon juice
• ¾ cup whole-milk Greek yogurt (I use cheap brand of Honey Greek Yogurt)
• ½ cup vegetable oil
• 2 large eggs
• ½ tsp vanilla
• 1 cup powdered sugar
• 2 Tbsp. fresh squeezed lemon juice
• zest from one lemon

Directions

• Preheat oven to 350.
• Coat a standard loaf pan with nonstick vegetable oil spray. Dust with flour. Tap out excess.
• Whisk flour, baking powder, and salt in a medium bowl.
• Using your fingers rub 1 cups sugar with 1 Tbsp. finely grated lemon zest from a Meyer Lemon in a large bowl until sugar is moist. Dump unto flour mixture
• To flour mixture add yogurt, vegetable oil, eggs, and vanilla; stir to blend.
• Pour batter into prepared pan. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 45 - 50 minutes. Let cake cool in pan on a wire rack for 15 minutes. Invert unto rack. Let cool completely.
• Whisk together ingredients for the glaze and drizzle over loaf.