-2 teaspoons baking powder
-1/2 teaspoon kosher salt
-1 cup plain 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 confectioners’ sugar
-2 tablespoons freshly squeezed lemon juice
- Preheat the oven to 350 degrees F
- Grease a loaf pan
- Line the bottom with parchment paper
- Grease and flour the pan
- 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
- 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
- For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake