Batter
Salted Butter	g
Honey	g
Lemon Zest	tbsp
Lemon Juice	tbsp
Eggs
Vanilla Extract	tsp
Greek Yoghurt	g
All-Purpose Flour	g
Baking Powder	tsp
Baking Soda	tsp
Kosher Salt	tsp
Cream Cheese	g
Frosting
Icing Sugar	g
Lemon Juice	tbsp
Honey	tsp
Lemon Zest	tsp

1. Preheat the oven to 170 ºC and grease a 25 cm x 12 cm loaf pan.
2. In a large mixing bowl, beat together the butter, honey, and 1 tablespoon lemon zest until combined. Beat in the eggs, one at a time, until combined, then add the lemon juice, vanilla, and yogurt. Add the flour, baking powder, baking soda, and salt. Beat until just combined.
3. In a small bowl, whisk together the cream cheese and 1 tablespoon lemon zest.
4. Spoon 1/3 of the batter into the prepared loaf pan. Dollop teaspoon size amounts of the cream cheese over the batter, using half the cream cheese. Gently swirl the cheese using a paring knife. Spoon over another 1/3 of the batter, then swirl in the remaining cream cheese, then spoon the remaining batter over.
5. Bake for 45 minutes, or until the center is just set. If the cake is browning, cover with foil to finish baking.
6. Meanwhile, in a bowl, whisk together the powdered sugar, lemon juice, lemon zest and honey. Once the cake is cooled, pour the glaze over the loaf.

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