Lemon Loaf Cake

1. Preheat the oven to 350F/180C and grease a 9X5 loaf pan.
2. In a medium bowl combine flour, baking powder, and salt. Set aside.
3. In the bowl of an electric mixer fitted with a paddle attachment or large bowl with a handheld electric mixer combine sugar, butter, and lemon zest for 3-4 minutes, make sure to scrape the bowl down halfway through, we want a really light and fluffy mixture.
4. Add in the eggs one at a time, mixing well after each addition. In a small bowl mix together the lemon juice and Greek yogurt or sour cream.
5. Gently fold the in dry mixture until just almost combined then fold in Greek yogurt. Pour into prepared pan.
6. Bake for 45-50 minutes or until a toothpick comes out clean. Let cool on a wire rack until completely cool.

Lemon Glaze

1. While the cake is cooling prepare lemon glaze. In a bowl combine powdered sugar, lemon juice, lemon rind, and a splash of milk. Drizzle on top of the cooled cake. Let glaze set for a few minutes before serving. Store leftovers in an air-tight container at room temperature for up to 5 days.