1. Preheat the oven to 350°. Butter and flour a
9-inch by 2-inch round cake pan. In a bowl, whisk the
flour with the baking soda and salt. In a bowl,
beat the butter with the sugar until smooth.
Beat in the yogurt, followed by the eggs, lemon
zest, lemon juice and vanilla. Gradually beat in
the dry ingredients until blended.
2. Scrape the batter into the prepared pan and
bake for about 45 minutes, or until golden
brown and a cake tester inserted in the center
of the cake comes out clean. Transfer the cake
to a rack to cool for 10 minutes, then invert
the cake onto the rack and let cool completely.
Dust with confectioners' sugar before serving.
Serve with sliced pears tossed in a little lemon juice.
Makes: 1 round 9-inch by 2-inch cake
Source: Diana Baker Woodall
Date: February 2, 2002