• To Prep: Preheat oven to 350°F and line a loaf pan with parchment paper.

To Make the Bread

• Whisk together the lemon zest and sugar, until the sugar becomes fragrant with the lemon oil.
• Add the eggs one at a time, whisking until incorporated into the sugar. Add the oil, melted butter, and vanilla and mix well for about 2 minutes. Mix in the yogurt and milk.
• Sift together the salt, baking soda, baking powder, and flour together. Slowly add flour mixture to bowl of wet ingredients, to prevent clumps. Do not over-mix! You only need about 25 stirs of the whisk.
• Pour batter into the prepared pan and bake for 42-50 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Remove the loaf from pan onto a wire rack and cool completely before icing.

To Make The Icing

• Whisk together milk, lemon juice, powdered sugar, and salt. It should be thick, but still pour-able.
• Make sure the loaf is cool to the touch, then pour slowly so the glaze is mostly on the top, but it can drip down the sides a little bit. Allow icing to set before slicing loaf.