Preheat the oven to 350˚F. Spray a loaf or cake pan with nonstick cooking spray and line the bottom of the pan with parchment. Alternately, spray a bundt pan with nonstick cooking spray. Set the pan aside.
In a small bowl, whisk together the flour, baking powder, and salt. Set this aside.
Add the yogurt, sugar, eggs, and zest of the lemon to a mixing bowl and whisk until smooth and even in colour. Switch to a spatula and stir in the flour until moistened.
Add the oil and stir until the mixture comes back together and is even. Scrape into the prepared pan and bake for 45-50 minutes or until a toothpick or skewer inserted near the center comes out clean.
Let the cake rest in the pan for 10 minutes. Turn the cake gently out onto a cooling rack set over a sheet pan.
To Make the Glaze and Glaze the Cake:
Whisk together the lemon juice and confectioner’s sugar and brush the glaze all over the top and sides of the cake. Repeat this process until all of the glaze has been used.
Allow the yogurt cake to cool completely. The glaze will firm up as it cools.
To Serve
Serve in slices alone, dusted with confectioner’s sugar, or served with additional yogurt, crème fraîche, and berries.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.