Preheat oven to 350F and prep a 8 x 5 x 4 inch loaf with baking spray or flour. This will ensure the yogurt consistency of the bread doesn’t stick to the pan while locking in all that moisture.
In a bowl, sift together your baking powder, baking soda, salt and flour.
In another bowl, zest and juice your lemon it over the top of your sugar until it gets to a clumpy consistency. Then. add your eggs, vanilla, oil and buttermilk. Make sure you have a nice creamy texture to deal with, as it is important for the next step.
Next, you’ll add your dry ingredients and yogurt using a mixer on a low speed. First you’ll add half the dry ingredients. When they’re fully incorporated, you’ll add half of the yogurt, repeating these two steps once more until all your ingredients have been mixed in.
Pour into prepared pan and bake for 35-40 minutes. Be sure to watch the color! You want a light golden yellow.
Let the loaf cool for 10 minutes and add your favorite preserves to the top!
