½cup(113 g) whole-fat plain yogurt, room temperature
3large eggs, room temperature
¼teaspoonpure vanilla extract
½cup(120 ml) vegetable or canola oil
Lemon Glaze
¾cup(90 g) confectioners' sugar, sifted, plus more for dusting
3Tablespoonsfresh lemon juice
Instructions
Preheat oven to 350° F. Grease and flour an 8-inch round baking pan. Set aside.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In a large bowl, vigorously whisk together the sugar, lemon zest, yogurt, eggs and vanilla.
Add the dry ingredients to the wet ingredients and mix just until combined. With a rubber spatula, fold in the oil until incorporated. The batter may separate, but keep stirring until smooth and shiny.
Transfer batter to prepared pan. Bake at 350° F for 35 to 40 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack.
For the glaze, whisk together confectioners' sugar and fresh lemon juice (it will be thin). Use a pastry brush to brush the glaze over the warm cake. Allow the cake to absorb and soak up the glaze, then let it cool completely.
Dust with confectioners' sugar if desired. Slice and serve with a dollop of fresh whipped cream and fresh fruit.
Notes
Yogurt: Use whole-fat, plain yogurt for best results. La Fermière or Oui by Yoplait are good French-style options, but you can also use other brands.Mix-ins: Before pouring the batter into the pan, gently stir in 3/4 cup chocolate chips, blueberries or chopped nuts.Store in an airtight container at room temperature for up to 3 days.Freeze for up to 3 months. Wrap the cooled cake in plastic wrap or aluminum foil and store in a freezer bag. When ready to serve, defrost in the refrigerator before bringing to room temperature.