French-Style Yogurt Cake with Lemon

Serves 8

For the cake:
1/2 cup plain yogurt
1 cup granulated sugar
3 large eggs
1 and 1/2 cups unbleached all-purpose flour
2 tsp. baking powder
2 tsp. grated lemon zest
1/2 cup canola oil

For the glaze:
Juice from 2 lemons
1/4 cup powdered sugar

Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended. Add the flour, baking powder, and zest, mixing to just combine. Add the oil and stir to incorporate. At first, it will look like a horrible, oily mess, but keep stirring, and it will come together into a smooth batter. Pour and scrape the batter into a buttered 9-inch round cake pan (after buttering, I sometimes line the bottom with a round of wax or parchment paper, and then I butter that too).

Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Do not overbake.

Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.

When the cake is thoroughly cooled, combine the lemon juice and powdered sugar in a small bowl and spoon it gently over the cake. The glaze will be thin and will soak in like a syrup.
Serve.