Lemon Yogurt Bundt Cake

• 3 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 cups plain yogurt
• 1 teaspoon vanilla extract
• 1 lemon, zested
• 1 1/2 cups sugar
• 3 extra large eggs
• 1 cup canola oil

Glaze

• 2 cups confectioner's sugar
• juice of 1 lemon

Directions

Preheat the oven to 350 degrees F. Grease and flour the bundt pan. Mix together the flour, baking powder, baking soda and salt. In a separate bowl, combine the yogurt, vanilla, and lemon zest.

In the bowl of an electric mixer, cream together the eggs and sugar. Add the oil and beat until the mixture is thick and light in color, about 3 minutes.

Add the flour mixture alternately with the yogurt mixture, beginning and ending with the flour mixture.

Pour the batter into prepared pan. Bake for 50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes and then invert the cake onto a cooling rack to cool completely.

Mix together the confectioner's sugar and the lemon juice until smooth, but pourable. Pour the glaze over the cooled cake.