Moist and lemony, with an underglaze of sweet and tart lemon syrup, topped with a lemon glaze drizzle icing!

210g of plain flour (1 1/2 cups)
2 tsp baking powder
1/2 tsp salt
200g of full fat Greek yogurt ( 1 cup)
7 ounces of sugar (1 cup)
3 large free range eggs
the finely grated zest of 2 unwaxed lemons
1/2 tsp vanilla extract
4 ounces vegetable oil (1/2 cup)

For the sugar glaze:
the juice of 1 lemon
5 TBS sugar

For the Drizzle Icing:
140g of icing sugar, sifted (1 cup)
2 TBS fresh lemon juice