Lemon Yogurt Loaf

Directions

• Preheat the oven to 180 degrees Celsius. Then start your baking by sifting together the dry ingredients in a bowl. Flour, salt and baking powder. Set aside.
• Next, measure the oil and the freshly squeezed lemon juice. Make sure to remove the seeds from the lemon juice, if any.
• Proceed to grate your lemons for the zest. Don’t go too deep, because the white part is bitter . Avoid that. Set aside the zest.
• And then gather the rest of the ingredients : Yogurt, eggs and sugar. I used castor sugar, as it has smaller crystals and dissolves quicker.
• In a mixing bowl, combine the sugar, eggs, lemon zest, lemon juice, yogurt and vanilla – until smooth and creamy. To that, mix in the dry ingredients slowly. A bit at a time.
• Then, add the cooking oil in as the last ingredient, mixing until well combined and fully absorbed.
• Grease your loaf pan with butter or with cooking oil, or spray, and then dust with flour – so that your loaf doesn’t stick to the pan, once its done.
• Transfer your batter to the baking pan and bake for about 50 minutes. Or until a skewer comes away clean, and the top is golden brown.
  Here’s a note to remember: If you want a loaf with a completely flat top, then don’t fill the pan completely. Leave about 2 centimeters worth of space at the top, then bake.
  If you want a domed top, the way regular loaves of bread tend to be, then you can fill the loaf pan to the top, as shown below. I was going for the latter.
• Once the loaf is baked, allow it to cool in the pan for about 10 minutes before removing it, and placing it on a wire rack to cool.
• While the cake cools, you can prepare the glaze that goes on top. Use 1 cup icing sugar and some of the leftover lemon juice, about a tablespoon or two. It should be pourable, but not runny. Mix well then drizzle the top of the cake, a spoon at a time.
• The end result will be something like this.
  This cake is sooo moist, soft and delicious. You’ll love it.
  
  Enjoy!