http://foodrepublik.com/real-lemon-cake/
½ cup plain yogurt
1 cup granulated sugar
3 large eggs
1 ½ cups all-purpose flour
2 tsp baking powder
2 tsp grated lemon zest
½ cup oil
Glaze:
Juice from 2 lemons
¼ cup powdered sugar
Preheat oven to 350 degrees Fahrenheit.
Combine yogurt, sugar and eggs in a bowl until blended and smooth. Add flour, baking powder, and zest, and mix till just combined. Add the oil, and keep mixing it until it turns into a smooth, creamy batter.
Bake in a buttered 9-inch round pan for 25-35 minutes. When the top is just getting a little bit golden, test with a toothpick. If it comes out clean, you’re good to go. Cool 15-20 minutes – the cake should pull away from the edges of the pan and should turn out nicely onto a plate. Mix the lemon juice and powdered sugar to make the glaze, and when the cake is cool, spoon it over the cake and let it absorb.
On my day off I felt like baking something.
I looked around my kitchen, took an inventory of my ingredients on hand, did a couple of internet searches and came up with this recipe.
The end result was moist and fluffy and tangy from the lemon juice!
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