Lemon Loaf

Cake:

• 200g (1 cup) granulated sugar
• Zest of 2 lemons
• 113g (½ cup, 1 stick) unsalted butter, melted
• 2 large eggs, room temperature
• ¼ cup (1 lemon) lemon juice
• 75g (¼ cup) greek yogourt
• ¼ cup whole milk
• 250g (1 ⅔ cups) all-purpose flour
• ½ tsp kosher salt
• 2 tsp baking powder

Glaze:

• ⅛ tsp kosher salt
• 1 tsp pure vanilla extract
• 1 tbsp whole milk
• 2 tbsp (½ lemon) lemon juice
• 190g (1 ½ cups) icing sugar

1. Place the oven rack in the middle of the oven.
2. Preheat the oven to 350°F.
3. Butter a 9 x 5 inch loaf pan and line it with parchment paper.  Set aside.
4. Stir the flour, baking powder and salt together in a small bowl.  Set the dry ingredients aside.
5. Pour the granulated sugar into a large bowl.
6. Add the lemon zest.  Use your hands to rub the zest into the sugar.
7. Pour the melted butter into the bowl.  Mix until combined.
8. Mix in the eggs and vanilla.
9. Stir in the yogourt, milk and lemon juice.
10. Fold the dry ingredients into the batter.  Be careful not to overmix!
11. Pour the batter into the prepared pan.
12. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
13. Let the cake cool in the loaf pan on a wire rack.
14. For the glaze, stir all of the ingredients together in a small bowl until well combined.
15. Once the cake is cooled, remove it from the pan.
16. Pour the glaze over the cake.
17. Let the glaze set, then slice into 8 pieces.
18. Store in an airtight container at room temperature for up to 3 days.