Lemon Yogurt Cake

Ingredients:
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup plain whole-milk yogurt
1 cup sugar
3 extra-large eggs
2 tsp. grated lemon zest (2 lemons)
1/2 tsp. vanilla extract
1/2 cup vegetable oil (I've used 1/3 cup and it still turns out)
1/3 cup sugar
1/3 cup freshly squeezed lemon juice

For the glaze:
1 cup powdered sugar (I use less, probably closer to 3/4 cup)
2 Tbls. freshly squeezed lemon juice

Directions:
Preheat oven to 350 degrees F. Grease a loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together flour, baking powder and salt into a small bowl. In another medium to large bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest, vanilla and vegetable oil. Slowly whisk the dry ingredients into the wet ingredients until 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 come out clean.

Meanwhile, cook the 1/3 cup lemon juice and 1/3 cup sugar in a small saucepan unti the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool ih the pan for 10 minutes. Carefully place on a bakling 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. (I like to poke the cake with a bamboo skewer first, so the mixture soaks into the cake.) Cool.

For the glaze, combine the powdered sugar and lemon juice over the cake.

From Barefoot Contessa at Home