Vanilla Greek Yogurt Loaf Cake with Berry Jam Glaze

PREPARE LOAF CAKE: Preheat oven to 350-degrees. Line a 9-inch x 5-inch loaf pan with parchment paper and spray with baking spray. Set aside.

In the bowl of a stand mixer, beat the butter on medium-high speed until creamy. Add the sugar to the butter and beat until light and fluffy. Scrape down the sides of the bowl as needed. Add the vanilla extract to the butter and sugar and mix until combined. Add the eggs to the mixture one at at time, fully mixing in each egg before adding the next egg. Add the vanilla greek yogurt to the mixture and beat on medium-high speed until all ingredients are fully incorporated.

Change the mixer to low speed and slowly add the nutmeg, salt, flour and baking soda to the wet ingredients. Mix on medium until ingredients are incorporated, but do not over mix.

Remove the bowl from the mixer and use a rubber scraper to ensure all ingredients are thoroughly mixed. Pour batter into prepared pan and bake in 350-degree oven for 45-60 minutes, or until a toothpick inserted in the middle comes out without raw batter on it.

Remove loaf cake from the oven and let set on the counter until cool.

PREPARE GLAZE: Once the loaf cake has cooled, prepare the glaze. In a medium bowl, add the powdered sugar, melted butter, vanilla extract and jam. Stir until combined. If glaze is too thin, add more powdered sugar. If glaze is too thick, add hot water a teaspoon at a time until desired consistency is reached.

Pour glaze over the cooled loaf cake and let set completely before slicing.