Lemon Loaf Cake

Prepare Loaf Cake: Preheat oven to 350°F. Lightly coat a 9-by-5-inch loaf pan with baking spray. Line the pan with parchment paper, leaving a 2-inch overhang on all sides; lightly coat the parchment with baking spray.

Trim and discard ends of 1 lemon. Cut the lemon into 8 wedges; remove the seeds. Combine the lemon wedges, 1 cup sugar, ⅔ cup oil, ⅓ cup yogurt and 2 eggs in a blender; process until smooth, about 40 seconds. Add 1 cup all-purpose flour, 1 cup whole-wheat flour, 2½ teaspoons baking powder and ½ teaspoon salt. Process until just combined and a smooth, thick batter forms, about 25 seconds, stopping every 5 seconds to scrape down the sides and gently stir. Pour the batter into the prepared pan.

Bake until a wooden pick inserted in the center comes out clean, 50 to 55 minutes, tenting with foil after 30 minutes. Let cool in the pan for 10 minutes. Using the parchment overhang as handles, carefully remove the cake from the pan and transfer to a wire rack. Let cool completely, about 20 minutes.

Meanwhile, if desired, prepare Lemon Glaze: Whisk together 1 cup confectioners’ sugar and 1½ tablespoons lemon juice in a medium bowl until smooth. Spoon over the cooled cake. Garnish with lemon zest.