Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp sea salt
  • 1 cup granulated sugar
  • 2 tbsp fresh lemon zest
  • 0.5 cup unsalted butter, softened
  • 3 large eggs, room temperature
  • 0.5 cup plain Greek yogurt
  • 2 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • 0.5 tsp pure lemon extract
  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice for glaze
  • 1 tsp heavy cream

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the sides.
  2. In a small bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar until the mixture is fragrant and resembles wet sand.
  3. In a large bowl or stand mixer, cream together the softened butter and the lemon-infused sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and lemon extracts.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the Greek yogurt and lemon juice. Fold gently to avoid overworking the gluten.
  7. Pour the batter into the prepared pan and bake for 50 minutes, or until the internal temperature reaches 200°F (93°C) and a toothpick comes out clean.
  8. While the loaf cools, whisk together powdered sugar, lemon juice, and heavy cream to create an opaque glaze. Pour over the cooled loaf before slicing.