Lemon yogurt cake

Ingredients:

Cupcake

• 1.5 cups premium flour
• 2 tsp baking powder
• 0.5 tsp coarse salt
• 1 cup plain whole milk yogurt
• 1 and 1/3 cups sugar, divided
• 3 large eggs
• 2 tsp grated lemon zest (2 lemons)
• 0.5 tsp vanilla extract
• 0.5 cups vegetable oil
• 1/3 cup freshly squeezed lemon juice

Glaze

• 1 cup powdered sugar
• 2 tablespoons freshly squeezed lemon juice

Preparation:

1. Preheat oven to 350°F (175°C). Grease a 21 x 10 x 6 cm (8.5 x 4 x 2.5 in) loaf pan. Line the bottom with parchment paper. Grease the pan and dust with flour.
2. In one bowl, sift the flour, baking powder, and salt. In another bowl, whisk together the yogurt, 1 cup of sugar, eggs, lemon zest, and vanilla. Slowly fold the dry ingredients into the wet ingredients. Using a silicone spatula, fold the vegetable oil into the batter until it's completely incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester inserted into the center comes out clean.
3. Meanwhile, in a small saucepan, combine 1/3 cup lemon juice and the remaining 1/3 cup sugar and cook until the sugar dissolves and the syrup is clear.
4. When the cake is done, let it cool in the pan for 10 minutes. Carefully place it on a wire rack set over a baking sheet. While the cake is still warm, drizzle it with lemon syrup and let it soak in. Let it cool.
5. Prepare the glaze: Mix powdered sugar and lemon juice and drizzle over the cake.