Ingredients:

⅔ cup (150 mL) cake & pastry flour
¼ tsp (1 mL) baking powder
1/8 tsp (.5 mL) baking soda
1/8 tsp (.5 mL) salt
1 Tbsp (15 mL) lemon zest
3 Tbsp (45 mL) yogourt
1/3 cup (75 mL) sugar
1 Tbsp (15 mL) lemon juice
¼ tsp (1 mL) pure vanilla extract
3 Tbsp (45 mL / 43g) butter, softened
1 egg


Method:
Preheat oven to 325ºF (160ºC)
Prepare a 6 inch square cake pan by greasing and then flouring it.
In a bowl mix together the flour, salt, baking powder, and baking soda.
Zest the lemon into another bowl, then mix in the sugar.
Scoop out about a tablespoon of the lemon sugar mix and set aside.
To the remaining lemon sugar mixture cream in the butter and then the egg.
In a third bowl mix together the yogourt, lemon juice and vanilla.
With two or three additions mix the flour and yogourt mixtures into the lemon sugar mixture.
Pour the batter into the cake pan and smooth the top.
Sprinkle on the reserved lemon sugar mixture.
Bake for 26 - 29 minutes.
Let cool in the pan for 10-15 minutes before serving.

Prep Time: 60 minutes
Servings: 2