Lemon Yogurt Loaf Cake with Strawberry Ribbon

Steps

1. Make the filling first: in a small saucepan combine the strawberries, 30 g of the granulated sugar (about one-eighth), and the cornstarch. Cook over medium heat, stirring, for 6–8 minutes until thick and jammy. Spread on a plate and let cool completely, about 20 minutes.
2. Meanwhile, preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment.
3. In a bowl, whisk together the flour, baking powder, baking soda and salt.
4. In a large bowl, rub the lemon zest into the remaining 200 g of granulated sugar with your fingers until fragrant.
5. Whisk the egg into the lemon-scented granulated sugar until pale, then whisk in the Greek yogurt, canola oil, vanilla and 25 g of the lemon juice (about half).
6. Fold the flour mixture into the wet mixture just until no dry streaks remain.
7. Spread half of the batter in the pan. Spoon the cooled strawberry filling over it in an even layer, leaving a small border, then cover with the remaining half of the batter and smooth the top.
8. Bake 55–65 minutes, until a toothpick inserted in the cake part comes out clean; tent with foil after 40 minutes if browning fast.
9. Cool in the pan on a rack for 15 minutes, then lift out and cool completely on the rack, about 1 hour.
10. For the glaze, whisk the powdered sugar with the remaining 30 g of lemon juice until smooth and pourable, drizzle it over the cooled cake, let it set 10 minutes, then cut into 12 slices.