2 T freshly squeezed lemon juice (about ½ a lemon)
Instructions
Preheat the oven to 350° F. Grease and flour an 8½ by 4¼ by 2½-inch loaf pan.
Measure the flour, baking powder, and salt into a small bowl and whisk until combined. Add the yogurt, sugar, eggs, lemon zest, and vanilla. Slowly whisk together. Fold the vegetable oil into the batter until it’s all incorporated. Pour the batter into the prepared pan and bake for about 50-60 minutes, or until a cake tester placed in the center of the loaf comes out clean.
When the cake is done, allow it to cool in the pan for 10 minutes.
For the glaze, combine the confectioners’ sugar and 2 tablespoons of lemon juice. If the glaze is too thick, add lemon juice until it’s runny enough to pour.
Place the cake on a baking rack over a sheet pan. While the cake is still warm, pour the glaze over, allowing it to drip down the sides.Recipe adapted from Ina Garten's Lemon Yogurt Cake
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/whole-wheat-lemon-yogurt-quick-bread/