Lemon Loaf Cake

[nverland]

Lemon Loaf Cake
Yield: 8 – 10 Servings (One 8 x 4-inch Loaf Cake) Prep: 15 minutes Cook: 55 minutes Total: 1 hour 10 minutes

Ingredients

1⅓ cups (160g) unbleached all-purpose flour fluffed, spooned, and leveled
½ teaspoon Diamond Crystal kosher salt
¼ teaspoon baking soda
¼ teaspoon baking powder
1¼ cups (250g) granulated sugar
1 tablespoon fresh lemon zest roughly 1-2 lemons
4 ounces (115g; 8 tablespoons) unsalted butter softened
2 tablespoons (30 mL) fresh lemon juice
3 large eggs room temperature
½ cup (113g) whole fat Greek yogurt room temperature

Lemon Glaze:

1 cup (120g) powdered sugar sifted
2 tablespoons (30 mL) fresh lemon juice
finely grated lemon zest for decorating

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