Lemon Loaf

A sunny day calls for a bright treat! A great way to use up that Greek yogurt that’s on its last leg. Top with some leftover fruit and you’ve got the perfect Spring loaf!

INGREDIENTS

• 2 + 1/4 cup all purpose flour

• 3 tsp baking powder

• 1 tsp salt

• 1 + 1/2 cup plain Greek yogurt

• 1 cup sugar for batter

• 1/3 cup sugar for syrup

• 5 eggs

• Zest of 2 lemons

• Juice of 1 large lemon (about 1/2 cup)

• 1 tsp vanilla extract

• 1/3 cup vegetable oil

DIRECTIONS

1. Preheat oven to 350°

2. Line a large loaf pan with parchment paper

3. Combine dry ingredients and set aside

4. In another bowl, combine eggs, vanilla, and sugar. Add lemon zest and yogurt. Mix until homogeneous. Add in dry ingredients

5. Lastly, fold in the oil until combined

6. Pour batter into loaf pan. Optional: top with berries

7. Bake on the middle rack for 60-70 minutes or until a toothpick comes out clean

8. Meanwhile, in a saucepan on medium heat, combine remaining sugar with lemon juice and stir until sugar is completely dissolved

9. Remove from heat and set aside

10. Prepare a tray with a cooling rack

11. Remove cake from the oven, allow to cool in the pan for 10 minutes

12. Remove cake from pan and place on a cooling rack

13. Evenly pour over the lemon syrup and allow the cake to rest for 20-30 minutes to absorb

14. Optional: sift with powdered sugar

15. Serve alone or with some vanilla ice cream!