Ingredients

The following ingredients have 4 Servings
  •  3/4 cup unsalted butter, (1 1/2 sticks, 6 ounces) room temperature or sightly softened
  • 1 cup sugar
  • 3​​​​ eggs, room temperature
  • 1 teaspoon vanilla
  • 4 firm Meyer lemons (2-3 tablespoons ​​​meyer lemon zest) or use regular lemons see notes
  • ———
  • 1/3 cup ​​​​meyer lemon juice
  • 1/4 cup plain ​​​​yogurt
  • ————
  • 1 ½ cups (190 grams)​​ all purpose flour
  • 1/4 teaspoon ​​​baking soda
  • 1/2  teaspoon ​​​baking powder
  • ½ teaspoon ​​​salt
  • 1 teaspoon cardamom (optional)
  • 1/2 teaspoon ginger (optional)
  • 1 cup ​​​​powdered sugar
  • 3 tablespoons ​​​meyer lemon juice

Instruction

  • Preheat oven to 350 F degrees.
  • Butter and flour (or use parchment) a loaf pan (8 ½” by 4 ½”)
  • Cream butter and sugar in a stand or handheld mixer until pale, light and fluffy, about 5 minutes.
  • Add eggs one at a time mixing until fully incorporated.  Add vanilla and  meyer lemon zest. 
  • Whisk together flour, baking powder, baking soda, and salt and spices in medium sized bowl.
  • In a separate little bowl, mix together lemon juice and yogurt.
  • Add a third of the flour mixture and half of the lemon yogurt to the egg/butter batter, incorporating gently. Repeat, ending with the flour. Mix until just combined.   
  • Scoop batter into greased/floured pan, smoothing the top.  
  • Bake for 50 to 70 minutes.  (This may seem like a big time range but it all depends on the pan you choose, your oven and the elevation your at)
  • Test cake in the center until tester comes out clean. Cool in pan on a rack for 10 minutes. Carefully remove cake from pan (use a knive to loosen edges) and allow it to cool on rack for another 30 minutes before adding glaze. while cooling make the Glaze.