Copycat Starbucks Lemon Loaf

1 1/2 cups all-purpose flour

1 cup sugar

1 cup plain Greek yogurt

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice (1 1/2 to 2 lemons)

3 eggs

2 tablespoons lemon zest

2 teaspoons baking powder

1/2 teaspoon salt

Icing:

2 cups powdered sugar

4-5 tablespoons freshly squeezed lemon juice

Preheat oven to 350F and lightly grease a 9x5-inch loaf pan with butter of non-stick spray.

In a large bowl, beat eggs and sugar together, then add Greek yogurt and vegetable oil.

Whisk in lemon juice and lemon zest.

In a medium bowl, toss together flour, baking powder, and salt, then add them to the wet ingredients until just incorporated. Don't overmix

Pour batter into loaf pan and smooth out the top, then place in the oven, and bake for 50 minutes, or until a toothpick inserted in the center comes out mostly clean.

If necessary, cover the loaf pan with aluminum foil during the last 5 - 10 min to prevent browning.

Remove from oven and let cool.

While the loaf is baking, whisk together 2 cups of powdered sugar and 4 tablespoons of lemon juice together to create a glaze. Add 1-3 more teaspoons of lemon juice to achieve the desired thickness.

Once the loaf has cooled, extract it from the loaf pan, place it on a cake plate, and pour the glaze over the top. Let the glaze set and serve fresh, or store, refrigerated, in an airtight container.

Source, blog 12 Tomatoes: Copycat Starbucks Lemon Loaf | 12 Tomatoes