Ingredients ~

For the cake:
* 1/2 c plain or Greek yogurt
* 1 1/4 c granulated sugar
* 3 large eggs
* 1 1/2 c all-purpose flour
* 2 tsp baking powder
* 1/2 tsp salt
* zest from 2 medium lemons
* 1 tsp vanilla extract
* 1/2 c grapeseed oil (or whichever oil you prefer)

For the glaze:
* 1/4 fresh lemon juice
* 3/4 c powdered sugar

Instructions ~

1) Preheat the oven to 350 degrees (F). Spray an 8-inch round cake pan with baking spray, covering evenly. Set aside.
2) In a large bowl, combine the sugar, eggs, and yogurt. Mix until well blended.
3) Add the flour, baking powder, salt, and zest. Mix to combine.
4) Add oil and mix well until smooth and thoroughly combined.
5) Pour into the prepared cake pan, and bake for 35-40 minutes ( until the cake feels springy to the touch). Use a toothpick to test for doneness, but make sure cake is not overcooked.
6) Cool cake on a wire rack for 10 minutes, then turn it out of the pan onto the rack to continue cooling.
7) Combine the lemon juice and powdered sugar to make the glaze, and stir until smooth. With a pastry (or basting) brush, gently brush the glaze all over the cake. Continue until the glaze is gone (most will soak in). Sprinkle with powdered sugar.

Notes ~

This cake is delicious on its own, however, you can add a couple extras to take it over the top, if you like. Try adding whipped cream, strawberries, blueberries, raspberries, nuts, chocolate sauce, or whatever else sounds good to you!

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