AMATEUR KITCHEN

Prep: 15 minutes

Bake: 45 - 60 minutes

Makes: 1 Loaf

Ingredients:

1/4 cup Butter, softened

1/8 cup Greek Yogurt, recommend: 2%

1 1/4 cup Granulated Sugar

2 Eggs, room temperature

1 Lemon Zested

1 1/2 cups All-Purpose Flour

1/4 tsp Baking Powder

1/4 tsp Baking Soda

1/2 tsp Salt

1/3 cup + 2 tbsp Lemon Juice

1/3 cup + 2 tbsp Buttermilk

1 tsp Vanilla Extract 

1 1/2 cups Confectioner Sugar

2 1/2 tbsp Lemon, juiced

Directions:

Preheat oven to 350 degrees. In a large mixing bowl add in the butter, yogurt and sugar then cream together with a mixer. Once the sugar is creamed into the butter and yogurt add in the eggs, one at a time, and mix well. Finish by adding in the zest of 1 lemon and give it another good mix. In another bowl sift together the flour, baking powder, baking soda and salt; set aside. In a third bowl add in the lemon juice, buttermilk and vanilla extract; stir to combine. Turn the mixer on (with the butter/sugar mixture) and alternate by adding in the dry ingredients then the wet ingredients. Repeat the process until all the ingredients have been used up and end with the wet ingredients.

Pour the batter into a pre-greased loaf pan, place in the oven for 45 minutes. Check to make sure it is done by inserting a wooden skewer inside the middle, if it comes out clean then it is done. If it does not then return to the oven for 4-5 minute increments until cooked throughly.  

Take the loaf out of the oven and cool in the pan for 30 minutes, then transfer to a cooling rack. Allow to cool completely before frosting. When ready to frost combine the confectioner sugar and lemon juice in a large bowl and use a mixer to mix. Gently spread over the top of the loaf and allow to harden, about 1 hour. Cut into 1 inch pieces, serve and enjoy!

lemon loaf