Lemon Cardamom Yogurt Loaf

Ingredients

• For the loaf: 1 1/2 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 3/4 cup granulated sugar
• 1 tablespoon finely grated lemon zest, from 2 lemons
• 1/2 cup plain whole-milk yogurt, room temperature
• 1/2 cup unsalted butter, melted and cooled slightly
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice
• For the glaze: 3/4 cup powdered sugar
• 1 to 2 tablespoons fresh lemon juice
• 1/4 teaspoon vanilla extract
• Pinch of fine sea salt

Instructions

1. Heat the oven to 350°F. Grease a 9-by-5-inch loaf pan and line it with a strip of parchment paper so the long sides have overhang.
2. Whisk the flour, baking powder, baking soda, and salt in a medium bowl. This keeps the leavening even and helps the loaf rise smoothly.
3. In a large bowl, rub the granulated sugar and lemon zest together with your fingertips until the sugar smells fragrant and looks slightly damp. This releases the lemon oils for a stronger citrus flavor.
4. Whisk the yogurt, melted butter, eggs, vanilla, and lemon juice into the lemon sugar until the mixture is smooth and creamy. If the yogurt is very cold, the butter may firm up in small bits; the loaf will still bake, but room-temperature ingredients blend more evenly.
5. Add the dry ingredients to the wet ingredients and fold gently with a spatula until no dry flour remains. The batter should be thick, glossy, and soft enough to spread.
6. Scrape the batter into the prepared loaf pan and smooth the top. Run a butter knife lightly down the center to encourage an even split as it bakes.
7. Bake for 46 to 52 minutes, until the top is golden, the center springs back lightly, and a toothpick inserted in the middle comes out with a few moist crumbs.
8. Cool the loaf in the pan for 15 minutes, then lift it onto a wire rack. Let it cool completely before glazing so the glaze does not melt away.
9. Whisk the powdered sugar, 1 tablespoon lemon juice, vanilla, and salt until smooth. Add more lemon juice a few drops at a time until the glaze is pourable but not watery. Spoon over the cooled loaf and let set before slicing.

Tips

• Use fresh lemon zest, not bottled lemon flavoring, for the cleanest citrus taste.
• Room-temperature yogurt and eggs help the melted butter stay evenly mixed into the batter.
• Do not overmix once the flour is added; stop as soon as the batter is combined.
• If the top browns before the center is done, tent loosely with foil for the final 10 minutes.
• Let the loaf cool completely before glazing for a neat finish.

Storage

Store the glazed loaf covered at room temperature for up to 2 days or refrigerate for up to 5 days. Bring chilled slices to room temperature before serving for the softest texture. Unglazed slices can be frozen tightly wrapped for up to 2 months; thaw at room temperature and glaze after thawing if desired.

Variations

• Add 1/2 cup fresh blueberries tossed with 1 teaspoon flour for a fruit-studded loaf.
• Replace half the lemon zest with orange zest for a softer citrus flavor.
• Skip the glaze and dust with powdered sugar for a lighter finish.
• Stir 1 tablespoon poppy seeds into the batter for a lemon poppy seed version.

Nutrition note

Nutrition will vary based on slice size, yogurt brand, glaze amount, and ingredient substitutions. This loaf is a sweet baked good made with flour, sugar, butter, eggs, and yogurt; nutrition notes are general information only and are not medical advice.

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