Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp kosher salt
  • 1 cup (200g) granulated sugar
  • 1 cup (245g) full-fat plain Greek yogurt
  • 3 large eggs, room temperature
  • 2 tbsp fresh lemon zest
  • 0.5 tsp pure vanilla extract
  • 0.5 cup (120ml) vegetable oil
  • 1 cup (120g) confectioners' sugar
  • 2.5 tbsp freshly squeezed lemon juice
  • 1 tsp heavy cream

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper, leaving an overhang on the sides.
  2. In a large mixing bowl, combine granulated sugar and lemon zest. Rub the zest into the sugar with your fingertips until the sugar is moist and highly fragrant.
  3. Whisk the Greek yogurt, eggs, vanilla, and vegetable oil into the lemon-sugar mixture until the emulsion is completely smooth and the eggs are fully incorporated.
  4. Sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined; do not overmix.
  5. Pour the batter into the prepared loaf pan. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
  6. Whisk together the confectioners' sugar, lemon juice, and heavy cream to create a thick, opaque glaze. Drizzle over the cooled cake before slicing.