Part 1: Preparation is Key

1. Preheat and Prep the Pan: Adjust your oven rack to the middle position and preheat to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly with butter or non-stick baking spray. For guaranteed easy removal, line the pan with parchment paper, leaving an overhang on the two long sides to act as “handles.” This will allow you to lift the loaf out effortlessly once it’s cooled.

2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking not only combines the ingredients but also aerates them, which contributes to a lighter cake. Set this bowl aside.

Part 2: Mixing the Batter

1. Infuse the Sugar with Lemon: In a large bowl, add the granulated sugar and the lemon zest. Using your fingertips, rub the zest into the sugar until the mixture is fragrant and resembles damp sand. This simple step releases the essential oils from the zest, infusing the entire loaf with an incredibly deep and vibrant lemon aroma and flavor.

2. Whisk the Wet Ingredients: To the lemon-sugar mixture, add the room temperature Greek yogurt, the three room temperature eggs, the melted butter, the fresh lemon juice, and the vanilla extract. Whisk everything together until the mixture is smooth, homogenous, and well-combined.

3. Combine Wet and Dry: Pour the dry ingredients from the medium bowl into the large bowl of wet ingredients. Using a rubber spatula, gently fold the ingredients together until just combined. It is crucial not to overmix the batter. A few small lumps are perfectly fine. Overmixing develops the gluten in the flour, which can lead to a tough, dense, and rubbery loaf instead of a tender one.

4. Fill the Pan: Pour the finished batter into your prepared loaf pan and use the spatula to spread it into an even layer, making sure it reaches all the corners.

Part 3: Baking and Cooling

1. Bake to Perfection: Place the loaf pan in the preheated oven. Bake for 50-60 minutes. Baking times can vary depending on your oven, so start checking for doneness around the 50-minute mark. The loaf is done when a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached (but no wet batter). The top should be a deep golden brown and spring back when gently pressed.

2. Cool Down: Once baked, remove the loaf from the oven and let it cool in the pan on a wire rack for about 15-20 minutes. This allows the loaf to set up, making it easier to handle. After 20 minutes, use the parchment paper overhangs to carefully lift the loaf out of the pan and place it directly on the wire rack to cool completely. It’s important to let it cool completely before glazing, otherwise the glaze will melt and run right off.

Part 4: The Finishing Touch – The Glaze

1. Mix the Glaze: While the loaf is cooling, prepare the simple lemon glaze. In a small bowl, whisk together the sifted powdered sugar and 2 tablespoons of fresh lemon juice. Whisk until smooth. If the glaze is too thick, add more lemon juice, a teaspoon at a time, until you reach a thick but pourable consistency. If it’s too thin, add a bit more powdered sugar.

2. Glaze the Loaf: Once the lemon yogurt loaf is completely cool to the touch, place the wire rack over a baking sheet or a piece of parchment paper to catch any drips. Slowly pour the glaze over the top of the loaf, using a spoon or spatula to encourage it to drizzle down the sides. Let the glaze set for about 20-30 minutes before slicing and serving.