Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 ounces unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs room temperature
- 4 tablespoons Greek yogurt room temperature
- 3 tablespoons fresh lemon juice
- 1 1/2 teaspoons lemon zest
- 3/4 teaspoon pure vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
- 2 teaspoons milk
Instructions
- Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with nonstick spray.
- Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
- Beat the butter and granulated sugar until creamy, about 2 minutes. Add eggs one at a time, then mix in yogurt, lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Pour the batter into the prepared pan and bake for 45-55 minutes (tent the loaf with foil during the last half of baking time), or until a toothpick inserted into the center comes out mostly clean with just a few crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Mix powdered sugar, lemon juice, and milk to make the glaze. Start with 1 tablespoon of lemon juice and slowly add more until you reach your desired consistency. Drizzle over the cooled cake.
