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Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a large bowl, whisk together the yogurt, sugar, and vegetable oil until smooth and well combined.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
While the cake is cooling, prepare the frosting by whisking together the powdered sugar and lemon juice until smooth and drizzleable.
Once the cake is fully cooled, drizzle the frosting over the top, allowing it to drip down the sides. Let the frosting set for a few minutes before serving.
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Variations & Tips
For a different flavor profile, try substituting the lemon juice in the frosting with orange juice or lime juice. You can also add a teaspoon of lemon or orange zest to the cake batter for a citrusy kick. If you’re feeling adventurous, fold in a handful of fresh berries or chocolate chips into the batter before baking. For a more decadent cake, you could also use Greek yogurt in place of regular yogurt to add richness.
