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Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain whole-milk 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
• I use non-fat Greek yogurt or low-fat yogurt with great results.

Description

I Have Made This Recipe Numerous Times, As A Loaf Cake. I Use Non-Fat Greek Yogurt, But Any Kind Of Yogurt Will Work Well. The Yogurt And Oil (instead Of Butter) Is The Key To The…

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