Lemon Yogurt Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8 inch (20 cm) round cake pan (or spring form pan). Line the bottom of the pan with parchment paper.

In a large bowl, stir or whisk together the flour, baking powder, baking soda, and salt.

In another bowl, stir or whisk together the eggs, oil, yogurt, and vanilla extract.

In a separate bowl, stir the lemon zest into the sugar. Then add the lemon sugar to the egg mixture.

Finally, add the wet ingredients to the dry flour mixture. Stir just until combined. Pour the batter into the prepared pan.

Bake in preheated oven for about 35 to 45 minutes or until a toothpick inserted into the center of the cake comes out just clean. Remove from oven and place on a wire rack to cool for about 10 minutes. Then remove the cake from the pan and let cool completely.

Lemon Glaze: Place the confectioners sugar in a bowl. Add about 1 1/2 to 2 tablespoons of the lemon juice and stir to combine. Add more lemon juice or powdered sugar if needed to get a fairly thick spreadable glaze. Slowly pour the glaze over the top of the cake and, with the back of a spoon or offset spatula, spread the glaze to the edges of the cake. Let the glaze dry completely before covering and storing.

Makes one - 8 inch (20 cm) cake.

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