This cake was a total accident (keep reading) that turned out amazing. It is so light and fluffy, yet moist. Just the right amount of lemon in the cake, and then the glaze packs a stronger punch so they compliment each other.
Okay, so about the accident... I started off making lemon cookies (this recipe) but substituted yogurt for the ricotta. By the end it looked more like cake batter, so I went with it. Good call, Kari. Good call.
2 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
2 cups white sugar
1/2 cup butter
3 pots (125g each) of plain, full-fat yogurt
zest and juice of 1 lemon
2 Tbsp lemon juice
1/2 cup powdered sugar
Cream together butter, eggs, and sugar. Add zest and lemon juice, and yogurt and blend well. Add remaining ingredients and beat until well combined. Pour into a 9x13 non-stick baking dish.
Bake in preheated oven at 350° until light yellow and golden on the edges. A knife inserted in the center should come out clean. Do not over bake. Let cool 5 minutes, then remove from pan. Drizzle with glaze just before serving.