1 1/2 cups flour
2 teaspoons baking powder
pinch of salt
zest of one lemon
1/2 cup homemade whole-milk yogurt
1 cup sugar
1/2 cup oil (I used sunflower)
juice of 1 lemon
1/4 cup powdered sugar, sifted
Preheat oven to 350F (175C). Grease and flour a 9-inch round cake pan. In a large bowl combine the yogurt, sugar and eggs and mix well.
In a separate bowl, mix together the flour, baking powder and lemon zest. Add to yogurt mixture.
Mix in the oil and stir until everything is mixed well. Your batter should look nice and smooth.
Pour into your prepared ban and bake for approximately 30-35 minutes or until the cake tester comes out clean. Cool cake on a rack for 20 minutes and then turn out on a rack to cool completely.
In a small bowl, combine the sugar and lemon juice. When cake is cool spoon the lemon syrup over the cake.
Let cool completely. Enjoy!