Preheat oven to 350℉ if using light coloured pan. (If using dark pan, preheat to 325 F)
Rub together the sugar and lemon zest (2 tablespoon comes from about 2 large lemons) for 3-5 minutes.
2 tablespoon - Lemon zest, 1 cup - Granulated sugar
Now beat together the lemony sugar and eggs together for about 2 minutes until light and airy.
3 - Eggs
Add in the lemon juice and lemon extract. Add in the oil and yogurt, mix until combined
2 teaspoon - Lemon extract, 2 tablespoon - Lemon juice, ½ cup - Neutral oil (118 ml), ¾ cup - Plain yogurt
In a small bowl whisk the flour, baking soda, baking power and salt.
1 teaspoon - Baking powder, ¼ teaspoon - Baking soda, 1 ½ cups - AP flour, ¾ teaspoon - Salt
Add ½ of the dry ingredients into the wet ingredients and incorporate it together. Add in the rest and mix until JUST combined. Do NOT over mix it.
Bake at 350 in 9x5 loaf pan for about 50-55 minutes or until a toothpick inserted comes out clean (if you have a dark pan, bake at 325 because the pan retains more heat) it should be springy to the touch
During this time make the lemon simple syrup by combine the two ingredients and cooking it until the sugar has dissolved and it comes to a boil. Do not cook for too long or it will become hard like candy.
3 tablespoon - Lemon juice, 2.5 tablespoon - Sugar
Take the cake out of the pan and brush liberally with lemon syrup. Do this when the cake is still warm.
Make the icing with powdered sugar and lemon juice. Slowly add the lemon juice until it turns into a thick glaze. If it is too thin, add more powdered sugar. If it is too thick, add more lemon juice.
½ cup - Powdered sugar, ½ tablespoon - Lemon juice
Let the cake cool and pour icing and spread on it.
Enjoy and let me know how it was by reviewing the recipe!
