By Woman’s Day Kitchen from Woman’s Day/ September 16, 2008
1 cup plain low fat yogurt
1 Tbsp grated lemon zest
¼ cup lemon juice
1 tsp vanilla extract
1 cup unsalted butter, softened
2 cups sugar
1 ½ tsp baking powder
½ tsp baking soda
4 large eggs
2 ¾ cups cake flour (not self-rising)
½ cup each lemon juice
2 Tbsp grated lemon zest
¼ cup water
1 cup confectioners’ sugar
4 to 5 tsp milk
Heat oven to 350 degrees F. You’ll need a 10-in bundt pan coated with nonstick spray and flour.
4) Bake 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack 12 minutes before inverting on rack.
Syrup: While cake is cooling, bring syrup ingredients to a boil in a small saucepan. Reduce heat to medium, simmer, uncovered, 12 minutes or until syrupy. Brush over warm cake; let cool.
Glaze: Mix confectioners’ sugar and just enough milk until smooth’ spoon over cooled cake. Let stand until glaze sets.