Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 0.5 tsp Baking powder
  • 0.5 tsp Baking soda
  • 0.5 tsp Sea salt
  • 1 cup (200g) Granulated sugar
  • 2 tbsp Fresh lemon zest
  • 3 Large eggs, room temperature
  • 0.5 cup (120ml) Neutral oil
  • 0.5 cup (120g) Full-fat Greek yogurt
  • 2 tbsp Freshly squeezed lemon juice
  • 1 tsp Pure vanilla extract
  • 0.25 cup (50g) Granulated sugar for syrup
  • 3 tbsp Freshly squeezed lemon juice for syrup
  • 1.5 cups (180g) Powdered sugar, sifted
  • 2 tbsp Freshly squeezed lemon juice for glaze
  • 1 tbsp Heavy cream

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, rub the 1 cup granulated sugar and lemon zest together with your fingertips for 2 minutes until the sugar is yellow and aromatic.
  3. Whisk the eggs into the lemon sugar one at a time until pale. Stream in the neutral oil, Greek yogurt, 2 tbsp lemon juice, and vanilla extract, whisking until fully emulsified.
  4. Sift the flour, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet ingredients until just combined; do not overmix.
  5. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  6. While the loaf is baking, whisk 1/4 cup sugar and 3 tbsp lemon juice in a small saucepan over low heat until the sugar dissolves to create the saturation syrup.
  7. Once the loaf is removed from the oven, poke holes across the top with a skewer and pour the warm syrup over the warm loaf. Allow to cool completely in the pan.
  8. Whisk powdered sugar, 2 tbsp lemon juice, and heavy cream until a thick, opaque glaze forms. Pour over the cooled loaf and let set before slicing.