We love the simplicity of this lemon loaf because it allows the fresh sweetness of the White Sonora flour to truly shine. Garnished with bright edible flowers, this loaf is perfect for any special occasion.
1 1/2 cups Type 00 Flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain yogurt
1 cup sugar
2 teaspoons grated lemon zest
1/2 teaspoon pure vanilla extract
1/2 cup olive oil
1 tablespoon lemon juice
1/2 cup powder sugar
Preheat the oven to 350°F. Grease and flour a loaf pan.
Mix 1 1/2 cups flour, baking powder, and salt in a bowl. In another bowl whisk the yogurt, 1 cup sugar, eggs, lemon zest, vanilla and oil together. Add the dry ingredients into the wet ingredients and mix thoroughly, until all the clumps are works out. Pour the batter into the floured pan and bake for 50-60 minutes, or until a toothpick comes out clean.
Cool in the pan for about 15 minutes before flipping the loaf out onto a cooling rack. While the cake is still warm, pour the lemon glaze over the cake and sprinkle edible flower garnish over the top. Allow to fully cool before serving.