Oven 350° Loaf Pan
1 ½ Cups All Purpose Flour
1 Cup Sugar
1 Cup Plain Greek Yogurt
½ Cup Vegetable Oil
3 Lg Eggs
1/3 Cup Fresh Squeezed Lemon Juice
2 Tbsp Lemon Zest
1 Tbs Baking Powder
½ tsp Tsp Salt
2 Cups Powdered Sugar
4 Tbsp Lemon Juice (Add by additional tsp for consitency)
In a large bowl mix together the Eggs and sugar, then add the Greek Yogurt and vegetable oil. Whisk in the lemon juice and zest.
In a medium bowl toss together the flour, baking soda, and salt. Then slowly add to the wet ingredients. Do not over mix. Pour batter into greased loaf pan and bake for 50 minutes. Remove and cool when a tooth pick comes out of the center clean. While baking mix together the 2 cps of powdered sugar and lemon juice. You may use additional zest if desired. When cake is cool glaze with the icing and serve.
VARIATION: You may add 1 cup of blueberries, blackberries, or raspberries if desired.