Healthier Glazed Lemon Loaf
Glazed lemon loaf with yogurt
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course Breakfast, Dessert
For the cake:
- 2 cups gluten free or AP flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 3/4 cup sugar
- 2 tbsp lemon zest
- 1/3 cup lemon juice
- 3/4 cup plain yogurt full or reduced fat
- 1/4 cup canola oil
- 1 tsp vanilla
For the glaze:
- 1 cup powdered sugar
- lemon juice or water and true lemon enough to make a pourable glaze
Heat the oven to 350. Line a 8x4 loaf pan with parchment and spray with baker's joy.
In a large bowl, whisk the eggs and sugar for 30 seconds. Add the vanilla, oil, yogurt, zest and juice and whisk to combine.
In another bowl, whisk the flour, baking powder, baking soda and salt.
Add the dry ingredients to the wet ingredients and whisk until just combined and the flour is mixed in. Pour batter into the pan and make a 1/2 inch deep slash down the center of the cake.
Bake for 45-55 minutes, until a toothpick in the center comes out clean. Move to a cooling rack and cool for 10 minutes, then remove from the pan to fully cool.
Mix the glaze to a thick, pourable consistency and cover the cake with it. Slice and serve.
Keyword Bread, Cake, Dessert