Ingredients :
1 1/2 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup sugar
Zest of 2 Meyer lemons
1/4 cup unsalted butter, softened
1 large egg
1/2 tsp vanilla extract
1/4 cup plain yogurt
3/4 cup buttermilk
Glaze :
6 Tbsp powdered sugar, sifted
1-2 Tbsp Meyer lemon juice
1/4 tsp Meyer lemon zest
Preheat oven to 350°F and spray an 8 x 4-inch loaf pan with nonstick spray. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Place sugar and Meyer lemon zest in a food processor and pulse 30 seconds. Beat butter and lemon-sugar in a large mixer bowl at medium speed until light and fluffy; beat in egg and vanilla. Combine yogurt and buttermilk in a small bowl. Reduce speed to low and add half of flour mixture, beating just to combine. Add yogurt mixture, then finish with remaining flour mixture.
Pour batter into prepared pan; smooth top with an offset spatula. Bake for 50 minutes, until a toothpick inserted in the center comes out clean and cake springs back to the touch. Cool in pan on a wire rack for 10 minutes; carefully remove cake from pan and cool completely on wire rack.
To prepare glaze, whisk together powdered sugar, Meyer lemon juice, and zest in a small bowl. Drizzle glaze over cooled cake and let set before serving. Store leftovers in an airtight container in the refrigerator up to 3 days.
