Glazed Lemon Loaf Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 5 tablespoons butter softened
• 1 large eggs 
• 2 large egg whites 
• 1 tablespoon flour all-purpose
• 1.8 cups flour all-purpose
• 0.3 cup juice of lemon fresh
• 2 teaspoons lemon rind grated
• 0.1 teaspoon salt 
• 1 cup sugar 
• 3 tablespoons sugar 
• 1 teaspoon vanilla extract 
• 8 ounce carton yogurt plain fat-free

Equipment

• frying pan
• oven
• knife
• wire rack
• blender
• loaf pan
• measuring cup

Directions

1. Preheat oven to 35
2. Coat bottom and sides of an 8-inch loaf pan with cooking spray; dust with 1 tablespoon flour, discarding any excess flour. Set aside.
3. Spoon 1 3/4 cups flour into dry measuring cups; level with a knife. Stir together flour, baking powder, baking soda, and salt.
4. Beat butter, sugar, lemon rind, vanilla, egg, and egg whites with a mixer at medium speed until smooth.
5. Add flour mixture, alternately with yogurt and beginning and ending with flour mixture; beat well after each addition.
6. Pour into prepared pan, spreading evenly.
7. Bake at 350 for 55 to 60 minutes or until a wooden pick inserted in center comes out clean.
8. Place cake on wire rack.
9. Stir together 3 tablespoons sugar and lemon juice. Spoon mixture over hot cake. Cool 20 minutes.
10. Remove from pan. Cool completely on wire rack.