Voskos Greek Yogurt Pound Cake

Ingredients

• 0.1 teaspoon baking soda 
• 0.5 cup lightly brown sugar packed
• 2 teaspoons butter melted
• 0.5 cup confectioners' sugar 
• 2 large eggs 
• 6.8 ounces flour all-purpose
• 1 cup granulated sugar 
• 0.5 cup voskos greek yogurt room temperature (original)
• 0.3 teaspoon ground ginger 
• 0.5 tablespoon juice of lemon fresh
• 2 teaspoons lemon zest packed
• 1 tablespoon milk 
• 0.1 teaspoon nutmeg freshly grated
• 0.5 teaspoon salt 
• 0.8 teaspoons vanilla extract 
• 0.5 cup vegetable oil 

Equipment

• frying pan
• oven
• mixing bowl
• loaf pan
• aluminum foil

Directions

1. Preheat oven to 350 degrees F. Grease and flour an 8 1/2 by 4 1/2 inch metal loaf pan or line inside with nonstick foil.In a large mixing bowl, combine flour, both sugars, salt, baking soda, ginger and nutmeg. Stir thoroughly.Make a deep well in the center of the flour mixture and add the yogurt, oil, lemon zest, lemon juice, vanilla and eggs.With a large mixing spoon (I like using a heavy duty silicone scraper), mix the liquid ingredients together in the well, then mix the dry ingredients into the liquid and continue stirring until blended. Do not over-beat.
2. Transfer the batter to the pan and bake on center rack for about 1 hour and 10 minutes.
3. Let cool completely in the pan.When cool, prepare icing by mixing all icing ingredients together until smooth.
4. Drizzle over cake and let set.