LEMON CAKE

 This lemon cake is the perfect dessert for lemon lovers. Lemon juice and zest are added to the batter, which lightly perfumes the cake with lemon. I add yogurt to make the cake moist, soft, and fluffy. Finally, I drizzle the cake with a lemon glaze, which adds a pop of intense lemon flavor to every bite.

Ingredients

For the cake

• 3 large eggs
• 1 cup granulated sugar
• 1 1/2 cups all-purpose flour 
• 2 teaspoons baking powder 
• 1/2 teaspoon salt
• 1 cup yogurt 
• 2 teaspoons grated lemon zest
• 1/2 teaspoon 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

Instructions

1. Preheat oven 180°C (350°F). Grease a 9×5 inch (23×13 cm) loaf pan with some butter and dust with little flour.
2. Combine the flour, baking powder, and salt in a bowl. 
3. In a large mixing bowl beat the eggs, sugar, vanilla, and lemon zest on high speed until smooth. Add the oil and continue beating until the batter doubles in size. Lower speed and gradually add the flour mixture, lemon juice, and yogurt and beat until butter is creamy.
4. Pour the batter into a 9×5 inch (23×13 cm) loaf pan greased with some butter and dust with little flour. and bake for about 30 minutes. Do the toothpick test. Let cool slightly on a wired rack.
5. For the glaze, in a bowl combine the confectioners' sugar and lemon juice to make a thick but pourable glaze and pour over the cake. Enjoy!