Heat the oven to 350 degrees F.
Spray a loaf pan with a non-stick baking spray or grease it with a bit of butter and flour the pan.
Whisk together the flour, baking powder and salt in a large bowl.
In a medium bowl, whisk the Greek yogurt, 1 cup of sugar, eggs, lemon zest, vanilla extract, lemon extract, and 2 tablespoons of Meyer lemon juice.
Slowly combine the wet and dry ingredients, taking care to not overmix.
Fold in the coconut oil into the batter.
Pour the batter into the loaf pan and bake for about 65 minutes, until a toothpick placed in the center comes out clean.
Prepare a lemon simple syrup with 1/4 cup of Meyer lemon juice and the remaining 1/4 cup of sugar. In a small pan, simmer the sugar and lemon juice until the sugar dissolves fully. Set aside to cool.
Remove the lemon loaf from the oven when it is done and let it sit for 15 minutes to cool.
Remove the loaf to a cooling rack placed over a sheet pan, lightly poke with a bamboo skewer or toothpick and and carefully pour the lemon simple syrup over the loaf and let it soak in. You can also brush the loaf with a pastry brush soaked in the lemon simple syrup. Let the Lemon Loaf fully cool.
To make the glaze:
Whisk together the confectioner’s sugar, remaining lemon juice and vanilla extract until it forms the perfect consistency. If you need it thinner, add a teaspoon of water until it comes together to be the consistency that you want.
Drizzle over the cooled Lemon Loaf.
Enjoy!
Notes
Cooling time is about 45 minutes additionally – 15 minutes initially; another 30 minutes after soaking with the simple syrup.
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