Lemon Yogurt Cake

Instructions

1. Prepare the baking pan
   Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray and line with parchment paper, leaving an overhang on the sides to lift the cake out easily.
2. Mix dry ingredients
   In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
3. Combine wet ingredients
   In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, and vanilla extract until smooth. Slowly add the vegetable oil while whisking continuously until fully incorporated.
4. Combine wet and dry mixtures
   Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix. Fold in the 1/4 cup of lemon juice.
5. Bake the cake
   Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown and slightly cracked.
6. Prepare the glaze
   While the cake is cooling, make the glaze by whisking together the powdered sugar and 2 tablespoons of lemon juice in a small bowl until smooth. Add more lemon juice if needed to reach the desired consistency.
7. Glaze and serve
   Once the cake has cooled in the pan for 10 minutes, use the parchment paper to lift it out onto a wire rack. Place the rack over a baking sheet to catch drips. While the cake is still warm, pour the glaze over the top, allowing it to drip down the sides. Let the cake cool completely before slicing.