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This lemon yogurt cake is the perfect summer dessert and even tastes better on the second (and third) day after baking.
Cake
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the Glaze
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice
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1st Keep
 Rebelcadet
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