Lemon Yogurt Cake
Ingredients:
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 large eggs
2 tsp. grated lemon zest
1/2 tsp. vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

For the glaze:
1 cup confectioners’ sugar
2 tbsp. freshly squeezed lemon juice

Directions:
Preheat the oven to 350 degrees F.  Grease and flour a metal loaf pan.

In a small mixing bowl, sift together the flour, baking powder, and salt.  In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla extract.  Whisk in the dry ingredients.  Add the vegetable oil to the bowl and fold in to the batter with a rubber spatula until completely incorporated.  Pour the batter into the prepared pan and bake for about 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean.  

Meanwhile, combine the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small saucepan.  Cook over medium heat 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 syrup over the cake and allow it to soak in.  Cool.  

For the glaze, whisk together the confectioners’ sugar and lemon juice.  Drizzle over the cake.  Garnish the finished cake with fresh berries, if desired.