Lemon Loaf Cake

Preheat 350 degrees F. Spray a loaf pan with a non-stick baking spray and set aside.

In a large bowl combine the lemon zest and sugar. Mix this together with your fingers until fragrant.

Pour in the melted and cooled butter, stirring to combine.

Whisk in the greek yogurt, eggs, fresh lemon juice, and vanilla extract. Mix this to combine.

Add in the flour, baking powder, and salt to the bowl with the wet ingredients.

Stir until the batter is combined.

Pour the batter into the prepared loaf pan.

Bake for 50 min at 350 degrees F, then cover with foil for last 10 minutes to prevent too much browning.

Check the loaf cake for doneness by inserting a toothpick in the center, it should come out clean.

Allow the cake to cool in the pan for 10 minutes, then carefully turn the pan upside down and remove to continue cooling on a wire rack.

Once the cake is cooled, prepare the glaze by combining the ingredients in a small bowl, stirring until well combined and no lumps. Add more sugar or juice as needed to get the desired consistency.

Drizzle the glaze over the top of the cooled bread.

Store in a sealed container at room temperature for 3-4 days.