Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 0.75 cup (150g) granulated sugar
  • 0.5 cup (120g) Greek yogurt (plain, 2% fat)
  • 3 large eggs (room temperature)
  • 2 tbsp fresh lemon zest
  • 2 tbsp fresh lemon juice
  • 0.5 cup (120ml) avocado oil
  • 1 tsp pure vanilla extract
  • 1 cup (120g) powdered sugar
  • 2.5 tbsp fresh lemon juice
  • 1 tsp heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper. In a large bowl, combine granulated sugar and lemon zest. Rub the zest into the sugar with your fingertips for 2 minutes to release essential oils.
  2. Whisk the room temperature eggs into the lemon sugar one at a time until pale and frothy. Gradually whisk in the avocado oil and Greek yogurt until a stable emulsion forms.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and sea salt. Gently fold the dry ingredients into the wet mixture until just combined, taking care not to over-mix.
  4. Stir in 2 tablespoons of lemon juice and vanilla extract. Pour the batter into the prepared loaf pan.
  5. Bake for 50 minutes, or until a skewer inserted into the center comes out clean. Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack.
  6. Whisk together the powdered sugar, 2.5 tablespoons of lemon juice, and heavy cream until smooth. Pour the glaze over the warm loaf and let set before slicing.