This loaf recipe came to Chef Deb from her Great Uncle Murray. He would make this loaf on Saturdays when she and her sister Robin would visit him for lunches. When he had fresh raspberries or blueberries available he would make a sauce to have with it
1 ½ cup all purpose flour 1 ¾ teaspoon baking powder
½ teaspoon baking soda ¼ teaspoon salt
¾ cup granulated sugar 2 lemon zested and reserve juice
2/3 cups Greek plain yogurt 3 large eggs
1/3 cup vegetable oil
Syrup
Juice of 2 lemons 1/3 cup sugar
Frosting
1 ½ cup icing sugar 3 tbsp of lemon syrup
METHOD
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Preheat oven 350F. In a bowl whisk together flour, baking powder, baking soda and salt.
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In a large bowl use finger and rub sugar and lemon zest. Whisk in yogurt, eggs and oil until blended. Fold in flour mixture enough to combine.
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Grease loaf pan with butter or pam spray.
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Bake in oven about 45 minutes. Make sure cake tester comes out clean. Let cool cake rack.
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While cake is cooking, place syrup in small pot and reduce by 1/3. Once cake is cooled, poke holes on top of cake and brush syrup enough to cover. Let set 15 minutes.
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Frosting is made by combining icing sugar and syrup. It will be thick and once cake is cooled, spread icing over top.
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Cut loaf into 8 slices and enjoy
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If you are not eating right away, wrap and place in frig or freezer to keep fresh