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Dairy
Easy
1 Hour
Diets 
2 sticks (1 cup) plus 2 tablespoons Breakstone’s Unsalted Butter
1 and 1/4 cups sugar
2 tablespoons lemon zest, from 2 to 3 lemons
2 tablespoons fresh lemon juice
3 large eggs
1/2 cup whole milk
1 and 1/4 cups all-purpose flour plus 1 tablespoon to dust loaf pan
1 and 1/4 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons Greek yogurt
1 cup confectioners’ sugar, plus more as needed
2 and 1/2 teaspoons lemon juice
hot water
Preheat oven to 350 degrees Fahrenheit. Place the butter into a microwave-safe bowl and heat in the microwave for one minute or until melted. Use a pastry brush to generously brush inside, the bottom and the sides, of an eight-inch loaf pan. Add the tablespoon of flour and shake to coat the bottom and sides. Tap out the excess flour and set aside.
Place the sugar and lemon zest into a mixing bowl. Use your fingers to rub the lemon zest into the sugar, trying to separate the pieces; this prevents the lemon zest from clumping up on your whisk and not distributing evenly. Add the lemon juice, eggs, milk, remaining melted butter and whisk until combined. You can whisk by hand or use the whisk attachment of a stand or electric mixer. Add the flour, baking powder and salt to the batter and mix until combined. Add the yogurt and mix in well. You will have a pale, thick batter.
Pour the batter into the prepared pan. Hold the pan about an inch above the counter and let drop to remove any bubbles and even out the batter. Repeat two times. Bake the cake for 45 minutes, or until a skewer inserted in the center comes out clean. Cool the cake in the pan for 10 minutes then remove from the pan and place on a rack to cool completely.
To make the glaze, place the confectioners’ sugar into a bowl, add the lemon juice and two teaspoons hot water and whisk. Add more hot water, 1/2 teaspoon at a time, and mix until you have a thick white glaze that falls in a steady, thick stream. If the glaze becomes too thin, add an additional tablespoon of confectioners’ sugar. Pour over the top of the cake and either drizzle or spread. Let the glaze harden before slicing to serve. Store covered at room temperature for up to five days.
Sponsored by Breakstone’s
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