Ingredients

The following ingredients have 4 Servings
  • 1/2 cup vegetable (or canola) oil
  • 1 cup white, granulated sugar
  • 1 cup full-fat Greek yogurt
  • 2 large eggs, (at room temperature )
  • 2 large lemons ((2 tablespoons zest -- Note 2))
  • 2 tablespoons pure lemon extract
  • 1-3/4 cups all-purpose, white flour
  • 2 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 2 tablespoons white, granulated sugar
  • 1/2 cup powdered sugar
  • 1 tablespoon fresh lemon juice

Instruction

  • PREP: It's important that the wet ingredients are all at the same temperature (room temperature) for them to combine nicely. Remove from the fridge about 45 mins to an hour before using. Grease and lightly flour a 9x5-inch loaf pan. Preheat the oven to 350 degrees F.
  • WET INGREDIENTS: Add all the wet ingredients to a large bowl. Whisk together until completely smooth.
  • DRY INGREDIENTS: Add all the dry ingredients to a large bowl. Whisk together. Make a well in the center.
  • COMBINE: Pour wet ingredients on top of the dry ingredients and mix until it forms a batter.
  • BAKE: Pour and then smooth batter into prepared pan. Top with 2 tablespoons sugar (just sprinkle on top; don't press down). Bake for 60-75 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs.
  • COOL: Remove from oven and let cool in pan for 15 minutes before inverting onto a wire cooling rack. Let cool another hour before slicing. Don't rush the cooling-- the bread is still "baking."
  • GLAZE: Place powdered sugar in a small bowl. Add a tiny pinch of salt and slowly whisk in lemon juice until a glaze consistency is formed. Transfer the glaze to a plastic bag and cut off the tip. Pipe the glaze over the completely cooled bread.
  • STORAGE: We like to finish this bread within 1-3 days of being made. After that, it begins to lose texture (becomes too moist). It can, however, last up to a week stored in an airtight container and tightly wrapped in plastic wrap. After the third day, I recommend storing it in the fridge. Wrap each slice tightly and place in an airtight container.