Moist Lemon Loaf- High in Protein

Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup Greek Style Yogurt
1 1/3 cups sugar, divided (1/3 is for glaze)
3 extra-large organic eggs
3 tbsp Hemp Hearts
2 Tbsp Chia Seeds (soaked in 1 tsp sugar & 1 tbsp lemon juice)
2 tablespoons organic grated lemon zest (2-3 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil

Glaze

1/3 Sugar
1/3 Lemon Juice (combined on stove into a simple syrup)

If possible, use organic lemons due to the fact that you will be using the rind, and there are far less pesticides in organic lemon rinds. Also, be sure to follow directions and add oil just before pouring into loaf pan. In addition, do not to over mix batter. Lastly, for a more Lemony taste, feel free to try several drops of organic lemon oil.

Directions

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

Serving Size:�20 pieces- half 10 1" slices of loaf