Ingredients:

  • 1 (6 oz/170g) container plain or vanilla yogurt
  • ½ cup (120 ml) vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • 1 ½ cups (180g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup (120g) powdered sugar (optional glaze)
  • 2-3 tablespoons lemon juice (optional glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
  2. In a large bowl, whisk together yogurt, oil (or melted butter), eggs, vanilla extract, lemon zest, and lemon juice until well combined.
  3. In a separate bowl, whisk together flour, sugar, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix; a few lumps are okay.
  5. Pour the batter into the prepared cake pan and spread evenly.
  6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  7. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  8. While the cake cools, whisk together powdered sugar and lemon juice until smooth (for glaze).
  9. Once the cake is completely cool, drizzle the glaze over the top (optional).