A Slice of Lemon Heaven

Lemon Yogurt CakeFor the cake:

• Adapted from Oragette
• 1/2 cup plain yogurt
• 1 cup granulated sugar
• 3 large eggs
• 1 1/2 cup all-purpose flour
• 2 tsp. baking powder
• 2 tsp. grated lemon zest
• 1/2 cup canola oil

For the glaze:

• Juice from 2 lemons
• 1/2 jar powdered sugar

Method:

Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, combine the sugar, yogurt, and eggs, stirring until well blended. Add the flour, baking powder, and zest, mixing to just combine. Add the oil and stir to incorporate. Stil until it combines to a smooth batter.Pour into a greased and lined 9-inch round cake pan

Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Do not overbake.Cool completely and then spoon the lemon glaze( just combine the lemon juice and the powdered sugar).