Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.75 cup (150g) granulated cane sugar
  • 1 tsp (5g) baking powder
  • 0.5 tsp (3g) salt
  • 2 large (100g) eggs
  • 0.5 cup (120g) plain Greek yogurt
  • 0.25 cup (60ml) melted unsalted butter
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest
  • 1 tsp (5ml) vanilla extract
  • 0.5 cup (60g) powdered sugar
  • 2 tbsp (30ml) fresh lemon juice
  • 0.5 tsp (1g) lemon zest

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your baking pan and line the bottom with parchment paper.
  2. In a large bowl, rub the lemon zest into the granulated sugar using your fingertips until the mixture is fragrant and damp.
  3. Whisk in the melted butter, eggs, Greek yogurt, lemon juice, and vanilla extract until the mixture is smooth and pale.
  4. Sift in the flour, baking powder, and salt. Fold gently with a spatula just until combined; do not overmix.
  5. Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes until the edges are light mahogany-gold and a toothpick comes out with a few moist crumbs.
  6. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
  7. Whisk powdered sugar and lemon juice together until smooth, then drizzle the glaze over the slightly warm cake. Let it set for 15 minutes before slicing.