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Directions:
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Preheat the oven to 350F. Grease an 8x4x2 1/2 loaf pan.
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In a small bowl stir together the flour, baking powder, and salt. In a larger bowl, whisk together the yogurt, 1 cup sugar, eggs, coconut oil and zest. Add the dry ingredients to the wet ingredients and mix thoroughly, making sure it's completely incorporated. Pour the batter into the prepared pan and bake, 45-50 minutes.
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While cake is baking, warm the citrus juice in a small pot on your stove, remove from heat and add remaining tablespoon of sugar, stirring until the sugar dissolves. Strain into small bowl and set aside.
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When cake is done, allow it to cool in the pan for 10 minutes then place it on a baking rack over a cookie sheet or platter. While the cake is warm, pour the glaze over it and allow it to soak in. Cool before serving.
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Glaze:
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Combine enough powdered sugar into the citrus juice/sugar mixture until the consistency is to your liking (approximately 1 1/2 cups).
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*A rice blend such as King Arthur (as opposed to a bean blend like Bob's Red Mill) will provide best results.
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**Yogurt and eggs must be room temperature or coconut oil will solidify during mixing process.
