Lemon Yogurt Loaf Cake

Despite my love for starting all my recipes with a pound of butter, I really do look for ways to make desserts lighter. When I came across a delicious yogurt cake, I decided to see if I could update my favourite lemon cake with the method of using yogurt and vegetable oil instead of butter. Not only is it good for you, but you don't even need an electric mixer to make it.

1½ cups all-purpose flour, unbleached
2 tsp. baking powder
½ tsp. sea salt
1 cup plain Greek yogurt
1 ⅓ cups sugar, divided
3 extra-large eggs
2 tsp. lemon zest, freshly grated (2 lemons)
½ tsp. pure vanilla extract
½ cup vegetable oil
⅓ cup lemon juice, freshly squeezed

Glaze:
1 cup Monk Fruit Sweetener with Erythritol (Powdered)
2 Tbsp. lemon juice, freshly squeezed

Preheat the oven to 350°F (175°C/155°C fan, Gas Mark 3). Grease an 8½x4¼x2½" loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into one bowl.

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

Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil 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 cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the ⅓ cup lemon juice and remaining ⅓ 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. Carefully place on a baking rack over a sheet pan.

While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the Glaze:
Combine the confectioners' sugar and lemon juice and pour over the cake.

Makes 1 loaf.