LEMON BREAD

Heavily adapted from a recipe on Epicurious. For all you neighbors who give me lemons…

3 – 4 lemons, zested and then juiced
1 cup all purpose flour
2/3 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
¼ cup vanilla yogurt

1/3 cup confectioners sugar

Preheat oven to 350°F. Grease one loaf or four mini loaf pans
Whisk together flour, baking powder and salt in medium bowl. Using electric mixer, beat sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time. Add lemon zest, ¼ cup juice and yogurt. Mix in dry ingredients. Pour batter into prepared loaf pan. Bake until tester inserted into center of bread comes out clean, about 1 hour for one loaf, 30 minutes for mini loaves.
Meanwhile, whisk together remaining juice, about ½ cup and confectioners sugar to make glaze.
Transfer lemon bread to rack. Poke holes in the crust with a skewer. Gradually spoon lemon glaze over hot bread, adding more as glaze is absorbed. Cool lemon bread completely in pan on rack. (Can be prepared 1 day ahead. Turn bread out onto rack. Cover with plastic wrap and let stand at room temperature.)