Lemony Yogurt Cake

Every February, when lemons are harvested, my mouth starts salivating for a sweet and tart lemon cake.  While I love the layered lemon cake with seven minute frosting, I wanted to keep this cake simple and quick.  I adapted my yogurt cake recipe and added a thin layer of lemon frosting and had a pretty and delicious cake in about 3 hours time.

Lemony Yogurt Cake

1 1/2 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup plain whole-milk yogurt

1 cup sugar

3 large eggs

1 teaspoon (packed) finely grated lemon peel

1/4 teaspoon lemon extract or lemon juice

1/2 cup vegetable oil

Position rack in center of oven and preheat to 350°F. 
Butter 9-inch metal cake pan, line with parchment round, butter the parchment and coat pan with flour (omit parchment paper if desired).
Whisk flour, baking powder, and salt into medium bowl. 
Combine yogurt, sugar, eggs, lemon peel, and lemon extract or lemon juice in large bowl; whisk until well blended. 
Gradually whisk in dry ingredients. 
Using rubber spatula, fold in oil. 
Transfer batter to prepared pan.

Place cake in oven and bake until cake begins to pull away from sides of pan and tester inserted into center comes out clean, about 40 minutes. 
Cool cake in pan on rack 5 minutes. 
Cut around pan sides to loosen cake. Turn cake out onto rack and then turn cake upright on rack and cool completely. 
Can be made 1 day ahead.  Wrap and store at room temperature.

Lemon Frosting
makes enough for 1 9-inch round cake

1/2  cup (1 stick) butter, very soft

3-4 cups powdered sugar

1/4 cup fresh lemon juice

1 teaspoon lemon extract

Zest from one large lemon (if desired)

Place the butter and powdered sugar  in a large mixing bowl, lemon juice, extract and zest if using. 

Beat until smooth and creamy. 

Gradually add the remaining sugar until icing is spreading consistency.