I haven't been baking as much lately, so when I do, it has to be really good. This lemon yogurt cake was perfect. I also liked that it was a Food Network recipe, which usually turn out great. First, I combined my dry ingredients in a bowl and set those aside. Next, I combined yogurt, sugar, lemon zest, and eggs. I substituted a lower fat great yogurt instead of full fat plain yogurt. I added the dry ingredients to the wet and then folded in the oil. I cooked it and let it cool for 10 minutes. Then I added the sugar and lemon juice mixture. Right before serving, I glazed it with a combination of lemon juice and powdered sugar. This dessert was tasty and light-the perfect way to end a spring day.

The New Austonian