1Combine three eggs, one cup of sugar, one cup of plain yogurt, half a cup of vegetable oil, two teaspoons of baking powder, half a teaspoon of salt, one and a half cups of flour, and two tablespoons of lemon juice in one bowl.
2Combine three eggs, one cup of sugar, one cup of plain yogurt, half a cup of vegetable oil, two teaspoons of baking powder, half a teaspoon of salt, one and a half cups of flour, and two tablespoons of lemon juice in one bowl.
3Combine three eggs, one cup of sugar, one cup of plain yogurt, half a cup of vegetable oil, two teaspoons of baking powder, half a teaspoon of salt, one and a half cups of flour, and two tablespoons of lemon juice in one bowl.
4Mix everything together thoroughly until all ingredients are incorporated and the batter resembles cake batter.
5Mix everything together thoroughly until all ingredients are incorporated and the batter resembles cake batter.
6Mix everything together thoroughly until all ingredients are incorporated and the batter resembles cake batter.
7Add three tablespoons of lemon zest to the mixture and incorporate it well.
8Add three tablespoons of lemon zest to the mixture and incorporate it well.
9Add three tablespoons of lemon zest to the mixture and incorporate it well.
10Pour the batter into a greased loaf pan.
11Pour the batter into a greased loaf pan.
12Pour the batter into a greased loaf pan.
13Bake the loaf at 350 degrees Fahrenheit for 50 minutes.
14Bake the loaf at 350 degrees Fahrenheit for 50 minutes.
15Bake the loaf at 350 degrees Fahrenheit for 50 minutes.
16While the loaf is baking, prepare the glaze by mixing one cup of powdered sugar and one tablespoon of lemon juice until well combined.
17While the loaf is baking, prepare the glaze by mixing one cup of powdered sugar and one tablespoon of lemon juice until well combined.
18While the loaf is baking, prepare the glaze by mixing one cup of powdered sugar and one tablespoon of lemon juice until well combined.
19Chill the glaze while the lemon loaf bakes and cools.
20Chill the glaze while the lemon loaf bakes and cools.
21Chill the glaze while the lemon loaf bakes and cools.
22Once the lemon loaf is baked, turn it out onto a cooling rack and let it cool completely before icing.
23Once the lemon loaf is baked, turn it out onto a cooling rack and let it cool completely before icing.
24Once the lemon loaf is baked, turn it out onto a cooling rack and let it cool completely before icing.
25Once the loaf has cooled, add the icing, allowing any excess to drip onto a tray for reuse.
26Once the loaf has cooled, add the icing, allowing any excess to drip onto a tray for reuse.
27Once the loaf has cooled, add the icing, allowing any excess to drip onto a tray for reuse.
28Cut into the loaf and serve.
29Cut into the loaf and serve.
30Cut into the loaf and serve.
Ingredients
3 eggs
3 eggs
3 eggs
1 cup sugar
1 cup sugar
1 cup sugar
1 cup plain yogurt
1 cup plain yogurt
1 cup plain yogurt
0.5 cup vegetable oil
0.5 cup vegetable oil
0.5 cup vegetable oil
2 tsp baking powder
2 tsp baking powder
2 tsp baking powder
0.5 tsp salt
0.5 tsp salt
0.5 tsp salt
1.5 cups flour
1.5 cups flour
1.5 cups flour
2 tbsp lemon juice
2 tbsp lemon juice
2 tbsp lemon juice
3 tbsp lemon zest
3 tbsp lemon zest
3 tbsp lemon zest
1 cup powdered sugar
1 cup powdered sugar
1 cup powdered sugar
1 tbsp lemon juice
1 tbsp lemon juice
1 tbsp lemon juice
Equipment
bowlloaf pancooling racktray
Tips
Use a cooling rack to allow air circulation underneath the loaf for better cooling.
Place a tray under the cooling rack when icing to catch drips and reuse the icing.
Wait for the icing to dry completely for a hard, crunchy texture before cutting, if desired.