- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain whole-milk yogurt
- 1 1/3 cups sugar, divided
- 3 extra-large eggs
- 2 teaspoons grated lemon zest (2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1/3 cup freshly squeezed lemon juice
FOR THE GLAZE 1 cup of confectioners sugar and 2 tablespoons of fresh lemon juice.
Preheat the oven to 350 degrees and grease a rectangular pan, with butter and flour or a spray whatever you want.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar,eggs, lemon zest, and vanilla. Slowly incorporate 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 pan and bake for about 50 minutes.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
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.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.