Our yogurt lemon loaf is not only intensely lemony but certainly a dupe of an iconic pastry from that ubiquitous chain.

Lemons. I used 5 large lemons for this recipe. If you are unsure of the size, buy more than you need to make sure you have enough for the filling.

Stir together salt and sugar in a large bowl. Add lemons to bowl, and rub salt mixture into scored cuts until lemons are evenly coated. Pack evenly divided lemons and any leftover salt mixture ...

Lemons: For maximum lemon flavor, freshly squeezed juice is used in both the lemon curd and syrup. You’ll need seven to eight large lemons total (plan on more if using smaller lemons).