Lemon Yogurt Cake

1 ½ c flour
2 tsp baking powder
½ tsp salt
1 c plain whole-milk yogurt
1 1/3 c sugar, divided
3 eggs
2 tsp grated lemon zest (2 lemons)
½ tsp vanilla
½ c oil
1/3 c freshly squeezed lemon juice

Glaze:
1 c confectioners' sugar
2 tsp fresh squeezed lemon juice

Preheat oven to 350. Grease and flour 8 1/2 x 4 1/4 x 2 1/2-inch loaf pan.
Mix dry ingredients (flour, powder and salt) in one bowl. In another bowl, whisk yogurt, 1 c sugar, the eggs, lemon zest and vanilla. Slowly whish dry ingredients into the wet ones. With a rubber spatula, fold in oil, making sure it's all incorporated. Pour batter into pan and bake for 50 mins, or until cake tester comes out clean.
Meanwhile, cook 1/3 c lemon juice and 1/3 c sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 mins. Carefully place cake on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over cake.

-Meghan Loveless