Ingredients:

  • 1 cup (240 ml) plain whole milk yogurt
  • 3 large eggs
  • ¾ cup (150g) granulated sugar
  • ½ cup (120 ml) vegetable oil
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 2 cups (240g) all-purpose flour, plus more for dusting the pan
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (60g) powdered sugar
  • 2-3 tablespoons lemon juice

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the cake pan. Tap out any excess flour.
  2. In a large bowl, whisk together the yogurt, eggs, sugar, oil, lemon juice, vanilla extract, and lemon zest until well combined.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Pour the batter into the prepared cake pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cake cool in the pan for 10 minutes before inverting it onto a cooling rack to cool completely.
  7. While the cake cools, whisk together the powdered sugar and lemon juice until smooth.
  8. Once the cake is cool, drizzle the glaze over the top. Let the glaze set before serving.