Greek Yogurt Lemon Loaf
This lemony loaf is rich, creamy, dense, fudgey, chewy, tangy, tarte and sweet, AND it is mad e with yogurt and ground flaxseed has been added for an extra boost of nutrition!
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain greek yogurt (0-2%)
3/4 cup sugar, divided
3 large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon vanilla extract
1/4 cup vegetable oil
1/4 cup ground flax seed (Manitoba Milling is nice and smooth)
1/3 cup freshly squeezed lemon juice
Preheat the oven to 350°F.
Grease OR line a loaf pan with parchment.
In a large bowl sift together the flour, baking powder, and salt.
In another bowl, whisk together the yogurt, 1/2 cup sugar, the eggs, lemon zest, and vanilla.
Slowly whisk the dry ingredients into the wet ingredients.
With a rubber spatula, fold the oil and flax into the batter, making sure it's all incorporated.
Pour the batter into the prepared pan and bake for about 50 minutes, or until a toothpick placed in the center of the loaf comes out clean.
Meanwhile, simmer on the stove the 1/3 cup lemon juice and remaining 1/4 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes.
Place on a baking rack over a sheet pan and while the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (about 10 minutes).
It is much better when served cold!