Lemon Yogurt Cake

This lemon yogurt cake is full of all things good for you. It is simple to prepare and does not require an electric mixer!

Ingredients:

• 1 1/2 cups of all-purpose flour
• 2 teaspoons of baking powder
• 1/2 teaspoon of kosher salt
• 1 cup of plain whole-milk yogurt
• 1 1/3 cups of sugar, divided
• 3 extra-large eggs
• 2 teaspoons of grated lemon zest (2 lemons)
• 1/2 teaspoon of pure vanilla extract
• 1/2 cup of vegetable oil
• 1/3 cup of freshly squeezed lemon juice

For the Glaze

• 1 cup of confectioners’ sugar
• 2 tablespoons of freshly squeezed lemon juice

Directions:

1. Preheat the oven to 350 degrees. Grease a loaf pan. Line the bottom with parchment paper. Grease and flour the pan. 
2. Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup of sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
3. Meanwhile, cook the 1/3 cup of lemon juice and remaining 1/3 cup of sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
4. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
5. For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.