½ cup reserved lemon juice (from your fresh lemons above)
For the Lemon Glaze:
3 cups powdered sugar
¼ cup reserved lemon juice (from your fresh lemons above)
2-4 Tbsp heavy cream (or milk)
Zest and juice all the lemons first. You should have approximately 1 cup juice from your lemons. Set aside.
In a small bowl, combine your flour, salt, baking powder, and baking soda. Set aside.
In a large mixing bowl beat butter with sugar until fluffy (about 2 minutes). Add eggs, one at a time, beating until fully incorporated. Beat in lemon zest, ¼ cup of lemon juice, and vanilla extract.
Beat in flour mixture and yogurt alternatively until fully combined (in about 3 additions).
Pour batter into TWO 9x5-inch loaf pans that have been greased with baking spray. Bake in a 350 degree F oven for 40 minutes. Cover loosely with foil and bake an additional 20-30 minutes until toothpick inserted in the center comes out clean.
Remove from oven. In a small saucepan, whisk together the simple syrup ingredients over low heat. Whisk until sugar is dissolved. Poke holes in lemon loaf using a toothpick. Pour syrup over loaves. Remove from pan and cool on wire rack.
For the glaze, whisk together the sugar, lemon juice and heavy cream. Add more or less cream to get desired consistency. Pour over cooled bread. Allow to set (about 15 minutes). Slice and enjoy. Store in airtight container for up to 5 days. ENJOY!