Honey Lemon Loaf
In a medium sized bowl, whisk together 1 ½ cups flour, 1 ¾ tsp baking powder, ½ tsp baking soda and ¼ tsp salt. Zest a large lemon (2 tsp.) and add to this mixture.
In another bowl, put ½ cup honey (I used our blueberry blossom honey) and mix together with 3 eggs, 2/3 cup of plain yogurt and 1/3 cup of vegetable oil. For extra lemon flavour, you can use ¼ cup of oil and add ¼ cup juiced lemon.
Stir the flour mixture in 2 additions to the wet mixture and gently mix together into just combined. Spread into a parchment lined or greased 8 x 4 inch loaf pan.
Bake in 350 F oven until cake tester comes out clean, usually about 40 minutes. Let cool in pan on rack for 5 minutes or so then remove from loaf pan and set on a plate or tray.
Mix together ¼ cup lemon juice (fresh lemons are a must in my humble opinion) with ¼ cup honey to form a glaze. Brush over top and sides of the loaf while still a bit warm and leave to cool.