1 1/2 cups all-purpose flour
2 tsp baking powder
1 cup vanilla yogurt
1 cup sugar
2 tsp lemon zest (2 large lemons)
1 tsp pure vanilla extract
1/2 cup vegetable oil
Preheat the oven to 350 degrees. Grease and flour a bread loaf pan. Sift together the flour, baking powder, and salt in a bowl. In a large bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest, and vanilla. Whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure to incorporate well. Pour the batter into the prepared pan and bake for about 45-48 minutes, or until toothpick comes out clean.
Lemon Simple Sugar:
1/3 cup freshly squeezed lemon juice (juice from 2 lemons)
1/3 cup sugar
In a small sauce pan, add the 1/3 cup lemon juice and 1/3 cup sugar. Cook until the sugar dissolves completely. Turn off heat and set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully transfer cake to wire baking rack on top of a sheet pan. Pour the lemon-sugar mixture over the cake and allow it to soak in. Let cake cool.
1 cup powdered sugar
2 T freshly squeezed lemon juice
In a small bowl, stir together the powdered sugar and lemon juice. Pour over the cooled cake and let it run down the sides. Slice and enjoy!