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!

INGREDIENTS

• 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

DIRECTIONS

1. Preheat the oven to 350°F.

2. Grease OR line a loaf pan with parchment.

3. In a large bowl sift together the flour, baking powder, and salt.

4. In another bowl, whisk together the yogurt, 1/2 cup sugar, the eggs, lemon zest, and vanilla.

5. Slowly whisk the dry ingredients into the wet ingredients.

6. With a rubber spatula, fold the oil and flax into the batter, making sure it's all incorporated.

7. 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.

8. 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.

9. When the cake is done, allow it to cool in the pan for 10 minutes.

10. 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!

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