1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup vanilla yogurt
1 1/3 cups sugar / divided
3 extra large eggs
2 teaspoons grated lemon zest
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioner's sugar
2 tablespoons freshly squeezed lemon juice
Preheat oven to 350 F. Line the bottom of an 8x4 loaf pan. Line the bottom of the pan with parchament. Grease and flour the sides.
Sift together the flour, baking powder and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup 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 toothpick inserted in center of cake comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan u ntil the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for about 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
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
Last but not least, ENJOY!!!
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