Ingredients

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain whole-milk yogurt

1 1/3 cups sugar, divided

3 extra-large eggs

2 teaspoons grated lemon zest (2 lemons)

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice

Preparation

Read here: http://www.foodnetwork.com/recipes/ina-garten/lemon-yogurt-cake-recipe/index.html

I used the following sites for inspiration: http://jennysteffens.blogspot.ca/2012/04/vanilla-pound-cake-with-lemon-curd.html