This unassuming cake is absolutely bursting with tart lemon flavor. I tweaked her recipe just a smidgen since it originally called for extra-large eggs. I also tweaked it by accidentally dumping a bunch of the zest into my zucchini fritter recipe. DON'T do that. I highly recommend placing your parchment paper so that it hangs over the sides of your loaf pan, which allows you to easily lift the cake out before pouring the glaze.
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
4 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
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the pan with parchment, allowing it to come up over the sides. Grease and flour the pan.
Sift together the flour, baking powder, and salt. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside and allow to cool.
When the cake is done, allow it to cool in the pan for 10 minutes. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. You can poke additional holes with a toothpick to encourage the cake to soak up the syrup. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.