The Night B4 Lemon Coffeecake
I found this recipe over the internet somewhere, and made a couple of tweaks!  I love it because you can make this the night before and pop it in the oven the next morning!  This is such an easy, tasty coffeecake and not very sweet at all.  The lemon taste comes through beautifully and is great with a cup of coffee. This also can be sliced, toasted in the toaster and slathered with sweet Blackberry Butter. Oh, yum.

Ingredients (10 servings)
½ cup butter
1 cup sugar
2 eggs
2 cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
fresh zest of 2 lemons mixed with 1½ teaspoons sugar
1½ cups plain, unsweetened yogurt
2 tablespoons fresh lemon juice, about 1 large lemon 

Lemon Glaze
1 cup powdered sugar
1 tablespoon fresh squeezed lemon juice
1 teaspoon light corn syrup 

Directions
1.  Prepare a large loaf pan.  Spray pan generouslywith Pam or rub all over with 1 tablespoon of canola oil. 

2.  Cream butter and sugar until fluffy and light with paddle attachement, about 2 minutes.

3.  Add eggs one by one, scraping dwon the sides of bowl with a spatula.

4.  Sift flour, baking powder and baking soda together.  Add sugared lemon zest to flour and use fingers to crumble into flour.  Make sure there are no clumps of lemon zest in flour.

5.  On lowest speed, alternate adding flour mixture and yogurt to creamed butter in 3 batches, each.  Add in lemon juice.

6.  When JUST combined, transfer to a greased loaf pan, about 5/6 way up the pan.  There may be extra batter, so line a few cups in a muffin pan to bake now as a snack for yourself (muffins: 375 degrees F, 20 to 22 minutes or until inserted toothpick in center comes out clean).  
Note: raw batter can go pretty high up the cups (see photo below) because it is a thick batter and won't overflow when rising.Enjoy!  In case you're wondering, that's a blackberry I pushed in prior to baking, just for fun!  This is the same batter as the loaf pictured above - the loaf top crust is golden because it's been baking in the oven at least twice as long.

7.  Bake loaf:  Remove loaf pan from refrigerator and allow to sit at room temperature for one hour. Preheat oven to 350 degrees F.  Bake in center of oven for 55-65 minutes, or until an inserted toothpick in center comes out clean.  Rest pan on a baking rack.

8.  Make Lemon Glaze using a fork to mix all ingredients together.  Drizzle glaze over the warm loaf.

9.  Allow glaze to set and loaf to cool before serving!