Ingredients:

  • 1 cup (200g) granulated sugar
  • 2 tbsp fresh lemon zest
  • 3 large eggs, room temperature
  • 0.5 cup (120g) plain Greek yogurt
  • 0.5 cup (120ml) neutral oil (avocado or vegetable)
  • 1 tsp pure lemon extract
  • 1.5 cups (190g) all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1 cup (120g) powdered sugar
  • 3 tbsp fresh lemon juice
  • 1 tsp whole milk

Instructions:

  1. Preheat your oven to 175°C and line your loaf pan with parchment paper.
  2. Combine 200g sugar and 2 tbsp lemon zest in a bowl; rub with your fingers until the sugar is damp and fragrant.
  3. Add 3 eggs, 120g yogurt, 120ml oil, and 1 tsp extract to the sugar. Whisk vigorously until the mixture is pale and smooth.
  4. Over a separate bowl, whisk together 190g flour, baking powder, baking soda, and salt.
  5. Gradually add dry ingredients to the wet. Fold gently with a spatula until no white streaks remain.
  6. Pour the batter into the prepared pan and tap it on the counter 5 times until all large air bubbles surface.
  7. Bake for 50 minutes until the top is golden and a toothpick comes out clean.
  8. Let the loaf sit in the pan for 10 minutes, then transfer to a wire rack.
  9. Combine 120g powdered sugar, 3 tbsp lemon juice, and 1 tsp milk. Whisk until it looks like thick, white silk.
  10. Pour the glaze over the warm (not hot) loaf until it drips down the sides in thick ribbons.