Satisfy your lemon craving with this moist and slightly sweet iced lemon loaf! Bursting with bright citrus, with a hint of sweet almond.
Cook the sugar and lemon juice in a small pot over over medium-low heat, stirring, for 2-3 minutes, or until the sugar has completely dissolved.
Preheat the oven to 350 degrees F, and mist a 9 by 5-inch loaf pan with non-stick spray.
Place the flour, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer and stir together on low speed.
Add the butter and mix on low speed for about 1 minute, or until the mixture resembles damp sand.
Mix in the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
Add the Greek yogurt, lemon zest, lemon juice, and almond extract, and mix on medium speed for about a minute.
Transfer the batter to the prepared pan and bake for 55 to 65 minutes, or until a bamboo skewer inserted in the thickest part of the bread comes out clean.
Cool the bread in the pan for 10 minutes, then remove the slightly cooled bread from the pan and place it on a on a sheet pan.
Spoon the lemon syrup all over the warm bread.
Allow the bread to cool completely, then transfer to a wire rack set over a sheet pan, and drizzle with lemon icing.
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