Yogurt Lemon Loaf

Instructions

• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter and dust with some flour.
• Combine flour, baking powder, and salt in a bowl; set aside.
• Combine yogurt, sugar, oil, lemon zest, and vanilla extract in a large bowl. Beat well with an electric mixer for 3 to 5 minutes. Add eggs one at a time, beating well after each addition.
• Sift the flour mixture on top of the batter and fold in with a spatula. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 50 to 60 minutes. If loaf turns too dark, cover with aluminum foil after 40 minutes.
• Remove from oven and allow to cool in the pan for 10 minutes.
• Meanwhile, combine sugar and lemon juice in a small saucepan over medium heat. Cook and stir until sugar has completely dissolved and glaze is clear and syrupy, 3 to 5 minutes. Do not allow to get brown.
• Remove loaf from the pan and transfer to a wire rack. Brush loaf with the lemon syrup all over the top and the sides, allowing the syrup to be absorbed by the warm loaf. Allow to cool before slicing.