Lemon Yogurt Pie from Jackie

This cake had the perfect sweetness from fresh lemons! Very easy to make and serves 10-15 slices. It also looks perfect on a white serving platter.

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 teaspoons - 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

Preheat the oven to 350 degrees. Grease an 8 1/2X 4 1/4 X 2 1/2 inch loag pan. Line the bottome with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake it still warm, pour the lemon-sugar mixture over the loaf and allow it to soak in. Cool.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.