Lemon Bread

Ingredients

Lemon Bread:

• ¼ cup canola oil (50g)
• 1 cup granulated sugar (200g)
• 2 large eggs
• ¾ cup plain 0% Greek yogurt (180g)
• ¼ cup fresh lemon juice (1 lemon)
• 1 tsp vanilla extract
• 1¾ cups all-purpose flour (227g, fluffed and leveled)
• 2 tsp baking powder
• ½ tsp salt
• Zest of 2–3 lemons (for extra tang)
  Lemon Glaze:
• ½ cup powdered sugar
• 1–2 tbsp fresh lemon juice

Procedure

Lemon Loaf:

1. Prep: Preheat oven to 350°F (175°C). Grease an 8x4" or 9x5" loaf pan (light-colored or glass preferred).
2. Mix wet ingredients: Whisk oil and sugar in a large bowl. Add eggs, yogurt, lemon juice, and vanilla. Combine until smooth.
3. Add dry ingredients: Stir in flour, baking powder, salt, and lemon zest until just combined (avoid overmixing).
4. Bake: Pour batter into the pan. Bake 40–55 minutes (shorter for 9x5" pans). If browning too quickly, cover loosely with foil after 30 minutes. Test with a toothpick for doneness.
5. Cool: Let cool completely on a wire rack before glazing.

Lemon Glaze:

1. Gradually mix lemon juice into powdered sugar until desired consistency forms.
2. Drizzle over cooled loaf.