Triple Lemon Yogurt Cake

• 1-1/2 cup Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1 cup Whole Milk Plain Yogurt
• 1-1/3 cup Sugar, Divided
• 1/2 cups Canola Oil
• 3 whole Eggs
• 1 teaspoon Lemon Zest (from Two Lemons)
• 1/2 teaspoons Vanilla Extract, Divided
• 1/4 teaspoons Lemon Extract
• 1/3 cups Fresh Lemon Juice Plus 2 Tablespoons, Divided
• 1 cup Powdered Sugar

1. Make the cake by sifting the flour, baking powder, and salt into a medium bowl. In a large bowl, combine yogurt, 1 cup sugar, and canola oil. Add eggs one at a time stirring until well incorporated. Add lemon zest, 1/4 teaspoon vanilla, and 1/4 teaspoon lemon extract. Add the sifted dry ingredients to your wet/yogurt mixture all at once and stir to combine.
2. Pour batter into a well-sprayed loaf pan and bake at 350 degrees for 50 minutes, or until a toothpick comes out clean.
3. While cake is baking, make lemon syrup by heating 1/3 cup of lemon juice and the remaining 1/3 cup of sugar in a medium saucepan over medium heat until sugar is completely dissolved. Allow to cool slightly while you remove the cake from the oven.
4. Remove cake from the oven and let stand on a cooling rack about 5 minutes. Turn out onto platter or serving plate and, while still warm, drizzle with lemon syrup. Allow cake to cool completely.
5. When cake is completely cool, make glaze by combining the remaining 2 Tablespoons of lemon juice, the powdered sugar, and the remaining vanilla extract. If mixture is too thick to pour, you can thin it with a small splash of milk or more lemon juice. Pour over cake and allow to set before serving.

flour, baking powder, salt, milk, sugar, canola oil, eggs, lemon zest, vanilla, ubc, lemon juice, powdered sugar

Taken from tastykitchen.com/recipes/desserts/triple-lemon-yogurt-cake/ (may not work)