Lemon Loaf

This delicious lemon loaf is made with Meyer lemons and non-fat Greek yogurt instead of butter
(so its healthy ... ) Its moist texture makes it irresistible and is great as a dessert or as a snack with a warm drink!

For the Loaf:

1 1/2 C. All purpose Flour

2 tsp. Baking Powder

1/2 tsp. Salt 

1 C. Non-Fat Greek yogurt

1 C. Granulated Sugar

3 Eggs

2 tsp. Lemon Zest

1/2 tsp. Vanilla Extract

1/2 C. Vegetable Oil

Simple Syrup:

1/3 C. Fresh Squeezed Lemon Juice (you can use Meyer lemons or whatever looks fresh)

1/3 C. Granulated Sugar

For the Glaze:

1 C. Powdered Sugar

3 Tbsp. Fresh Squeezed Lemon Juice

Preheat the oven to 350'. Grease well a loaf pan ( aprox. 8 1/2'' by 4 1/2'')

Into a medium sized bowl, sift together the flour, baking powder and salt.

In a large bowl combine eggs, lemon zest, vanilla and 1 C. of the granulated sugar.

Carefully mix in the vegetable oil, just until its incorporated.

Pour batter into prepared loaf pan and bake until golden brown (about 50 min)

Allow cake to cool almost all the way and remove from loaf pan onto a cooling rack.

In a small sauce pan cook together the remaining 1/3 C. granulated sugar and 1/3 C. lemon juice over low head until sugar has completely melted. (creating a simple syrup)

Pour simple syrup over cake and allow to cool completely.

While cake with simple syrup cools create the glaze.

For the glaze whisk together the powdered sugar with 3 tbsp. lemon juice.

Drizzle glaze over the lemon loaf and allow to set up and harden for a few minutes (or until you serve)

Enjoy!