|8 tbsp||lemon juice (divided)|
|3 tsp||lemon zest|
|1 tsp||vanilla extract|
|160 g||full-fat Greek yogurt|
|3 tsp||baking powder|
|350 g||confectioner's sugar|
|butter for greasing|
|flour for dusting|
Preheat oven to 175°C/350°F. Grease and flour a loaf pan. Add butter, sugar, vanilla extract, and salt to a bowl and beat with a hand mixer until fluffy.
Beat in eggs one at a time. Add lemon zest, lemon juice, and Greek yogurt and mix to combine. Mix flour and baking powder in a separate bowl, then add to butter-egg mixture and stir to a smooth batter.
Transfer batter into the prepared loaf pan, smooth out the top, and bake at 175°C/350°F for approx. 55 min. Remove from the oven and let cool down in the pan for approx. 15 min. before removing it from the loaf pan. Let cool completely on a wire rack.
Add confectioner’s sugar and remaining lemon juice to a bowl and mix into a thick frosting. Spread the frosting on the cooled lemon cake. Enjoy!