One word; Gorgeous!

Serves 8

1 1/2 cups unbleached all-purpose flour
2 tsp baking powder
1 pinch Kosher salt
1 cup goat milk yoghurt
1 1/3 cups white sugar, divided use
3 large eggs
Zest of 2 Meyer lemons
1 tsp vanilla extract
1/2 cup canola oil
1/3 cup Meyer lemon juice

Preheat the oven to 350 F

Grease a loaf tin and line the bottom with parchment paper.
Sift the flour, baking powder and salt.

In another bowl, mix together the yoghurt, 1 cup of the sugar, eggs, lemon zest and vanilla.

Whisk the dry ingredients into the wet ingredients. Stir in the canola oil and mix well.

Pour the batter into the greased loaf pan and bake for 45 minutes, or until a cake tester comes out clean. (I use a skewer)

Allow the hot cake to rest for 10 minutes before turning onto a baking rack.

In a small saucepan, heat the remaining 1/3 cup sugar with the lemon juice, just until the sugar dissolves.

Place the rack with the cake over a large plate and drizzle the glaze over the cake until it is absorbed