Glazed Lemon Yogurt Loaf Cake

Instructions

1. 1

   Preheat the oven to 175°C (350°F). Line a small 20 × 10 cm (8 × 4-inch) loaf pan with parchment paper or lightly grease it.

2. 2

   Melt the unsalted butter and let it cool slightly.

3. 3

   In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.

4. 4

   In a separate large bowl, rub the lemon zest into the granulated sugar with your fingertips until fragrant. Whisk in the eggs until the mixture is pale and smooth.

5. 5

   Add the melted butter, Greek yogurt, and 45 ml of the lemon juice. Whisk until evenly combined.

6. 6

   Add the dry ingredients to the wet mixture. Fold gently just until no dry streaks remain; do not overmix.

7. 7

   Transfer the batter to the prepared loaf pan and smooth the top. Bake for 35–45 minutes, or until golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

8. 8

   Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack and allow it to cool completely.