This classic french lemon yogurt cake is a reliable, one-bowl recipe that always turns out perfectly. Whole milk yogurt, lots of bright lemon zest, and a beautiful lemon glaze that soaks into the top of the cake make it stand out.
In a large bowl, combine the yogurt, sugar, and eggs, stirring and whisking until well blended. Add the flour, salt, baking powder, lemon zest, lemon juice, and vanilla, mixing to just combine. Add the oil and stir well to incorporate. Keep stirring until it forms a smooth batter. Pour and scrape the batter into a buttered 9-inch round cake pan or a very well-buttered bundt pan.
Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Do not overbake.
Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.
When the cake is thoroughly cooled, combine the lemon juice and powdered sugar in a small bowl and spoon it gently over the cake. The glaze will be thin and will soak in like a syrup.