Meyer Lemon Yogurt Loaf Cake

This tender cake features Meyer lemon zest and juice, creamy Greek yogurt, and olive oil. Finished with a delicate citrus glaze, it’s a bright, lightly tangy way to celebrate winter citrus's fresh flavors. ⁠ ⁠⁠INGREDIENTS  ⁠FOR THE CAKE ⁠1-1/2 cups all-purpose flour  ⁠1 teaspoon baking powder  ⁠¼ teaspoon baking soda  ⁠¼ teaspoon salt  ⁠2 eggs ⁠⁠2/3 cup cane sugar  ⁠⁠½ cup plain Greek yogurt  ⁠1/3 cup olive oil  ⁠2 teaspoons Meyer lemon zest  ⁠¼ cup Meyer lemon juice ⁠1 teaspoon vanilla extract ⁠ ⁠FOR THE MEYER LEMON GLAZE  ⁠½ cup powdered sugar  ⁠2 tablespoons Meyer lemon juice ⁠ ⁠ ⁠⁠INSTRUCTIONS ⁠ ⁠⁠TO MAKE THE CAKE

1. Preheat oven to 350 F.

2. Lightly grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.

3. Whisk together flour, baking powder, baking soda, and salt in a bowl.

4. In a separate large bowl, whisk eggs and sugar until smooth and slightly thickened.

5. Whisk in the Greek yogurt, olive oil, lemon zest, lemon juice, and vanilla.

6. Add the dry ingredients to the wet ingredients.

7. Fold gently just until no dry flour remains. Avoid overmixing.

8. Transfer the batter to the prepared pan and smooth the top.

9. Bake for 45–55 minutes, until the top is golden and a toothpick inserted into the center comes out clean or with only a few moist crumbs. If the top browns too quickly, loosely cover with foil.

10. Cool in the pan for 15 minutes.

11. Lift the loaf out using the parchment overhang and transfer to a wire rack to cool completely. ⁠

TO MAKE THE MEYER LEMON GLAZE 

1. Whisk powdered sugar with 1 tablespoon of lemon juice.

2. Add additional lemon juice a little at a time until the glaze is thick but pourable. 

3. Drizzle over the completely cooled loaf and allow the glaze to set before slicing. ⁠

NOTES ⁠⁠⁠⁠⁠⁠Nutrition may vary depending on ingredients used.