Lemon Yogurt Loaf

New Lemon Yogurt Loaf

1 Tbs all purpose flour for preparing loaf pan
1 1/2 cups all purpose flour
2 t baking powder
1/2 t kosher salt
1 cup sugar
Zest of 3 lemons, divided
3/4 cup whole milk Greek lemon yogurt
1/2 cup vegetable oil
2 large eggs
1/2 t vanilla extract
Fat Free Cool Whip, or Lemon Glaze ingredients below

Preheat oven to 350°.
Coat an 8” x 4” loaf pan with cooking spray.
Sprinkle 1 Tbs flour in pan and dust it all around, tapping out excess.
In small mixing bowl, whisk together flour, baking powder, and salt.
In medium bowl, mix together sugar and zest of 2 lemons, rubbing it with your fingers to moisten sugar.
Add yogurt, oil, eggs, and vanilla to sugar mixture.
Whisk to blend.
Gently fold in dry ingredients, just to blend.
Pour batter into prepared pan.
Bake until top of loaf is golden brown, approximately 50 minutes.
Allow to cool on wire rack 15 minutes.
Invert onto wire rack and allow to cool completely.
Garnish with cool whip and remaining lemon zest.

May also use the following glaze.
Lemon Glaze:
1 cup powdered sugar
1 Tbs milk
1 t lemon extract
Stir all together until smooth.
Drizzle over cake prior to slicing.

Dessert Lemon Yogurt Loaf Icing

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