1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and lightly dust with flour. I like to use a little parchment paper under the bottom for easy removal—Mama Lou taught me that trick early on.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. This step is where the magic begins—imagine the sugar crystals dissolving into the butter, creating a cloud of sweetness.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest. The lemon zest is where the flavor really wakes up; I always make sure to zest only the yellow part to avoid bitterness.
5. Mix in the Greek yogurt and lemon juice until just combined. The batter will be a little thick but creamy.
6. Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the flour mixture. Stir gently until just combined—overmixing can make the loaf dense, something Mama Lou warned me about more than once.
7. Pour the batter into your prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The aroma at this point is heavenly—the whole kitchen will smell like a summer garden.
9. Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely.
10. While the loaf cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and a pinch of salt until smooth. Drizzle the glaze over the cooled loaf and let it set for 15 minutes before slicing.

I remember the first time Ouma and I made this together; she carefully drizzled the glaze while I watched, trying not to spill a single drop. That glaze is the final touch that makes the loaf shine with a tangy sweetness you’ll crave again and again.