Ingredients

The following ingredients have 4 Servings
  • 3/4 cup softened/room temperature butter (dairy or non-dairy)
  • 1 cup white sugar
  • 4 eggs
  • 1/4 cup greek yogurt (dairy or non-dairy)
  • 1/3 cup lemon juice
  • zest of 2-3 lemons (depending on flavor preference)
  • 1 teaspoon lemon extract
  • 2 teaspoons vanilla extract
  • 2 cups gluten free all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups powdered sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon melted butter
  • 1 tablespoon milk (more as needed to thin)
  • 1 teaspoon vanilla

Instruction

  • Preheat the oven to 350 degrees Fahrenheit.
  • Grease and line a loaf pan and set aside. Mine was 8 1/2 x 4 1/2 but 9x5 works too.
  • Add the softened butter to a bowl or bowl of a stand mixer with the sugar and cream together for 1 minute.
  • Add in the eggs and mix until combined.
  • Add in all wet ingredients and beat together until well incorporated.
  • Add in the dry ingredients and beat until combined. Taste and add more lemon zest or extract if desired.
  • Add to the prepared loaf pan and smooth out the top.
  • Bake for 55-65 minutes or until a toothpick comes out clean.
  • Let cool in the pan for 15 minutes, then lift out from the parchment paper and let cool on a wire rack.
  • Let cool completely (at least 1 hour), then whisk together the ingredients for the glaze. Add more milk if needed to thin.
  • Pour on top of the loaf and spread on top. Slice and enjoy!