Bright lemon zest and fresh lemon juice do all the heavy lifting here, giving this loaf that sharp, sunny flavor in both the crumb and the glaze on top. Plain yogurt keeps the texture moist and tender, while a flax egg helps everything bind together for a soft, even bake. The batter comes together in two bowls with a simple whisk-and-fold method, then bakes up into a deep-golden top that slices into neat, tender pieces. A pourable glaze finishes it off, dripping down the sides for that classic bakery-style look. It's an easy one-loaf project that fits neatly into a lower added sugar routine without sacrificing that lemony, glazed finish everyone expects from this kind of cake.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
In a small bowl, stir together the ground flaxseed and 3 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.
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