Moist Lemon Loaf Cake with Greek Yogurt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper. Note: Parchment ensures the cake slides out without shattering.
2. In a mixing bowl, combine granulated sugar and lemon zest. Rub the zest into the sugar using your fingertips until the mixture is fragrant and slightly damp.
3. Beat the softened butter and your lemon sugar until the mixture is pale, fluffy, and looks almost like whipped cream.
4. Incorporate the eggs one at a time, beating well after each addition. Note: This prevents the batter from splitting.
5. Stir in the Greek yogurt, lemon juice, vanilla, and neutral oil until the batter is smooth and fully emulsified.
6. Sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture using a spatula until no streaks of flour remain. Note: Do not overmix or the cake will be tough.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 55–65 minutes until a toothpick inserted into the center comes out clean and the top is a beautiful golden brown.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. Whisk the powdered sugar, lemon juice, and lemon extract until smooth. Pour the glaze over the completely cooled cake, letting it drip naturally down the sides.