Serves 10 people:
1/3 cup Canola oil
1 cup plain, non-fat yogurt
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 tablespoon rum (optional)
Juice of one whole lemon
Zest of one whole lemon
1 and 2/3 cup AP flour
1 and ½ teaspoons baking powder
1 teaspoon baking soda
A pinch of sea salt
In a large mixing bowl, whisk the yogurt and sugar together. Add the eggs one at a time, beating well after each addition. Add the vanilla, oil, rum (if using) and mix again. Lastly, stir in the lemon juice and zest.
In another bowl, sift the flour, baking powder, baking soda, and salt together. Pour the flour mixture into the yogurt mixture and whisk until just combined.
Pour the batter into the prepared cake pan and bake for about 30-35 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. Transfer the pan to a cooling rack and allow to stand for about 10 minutes. Run a knife around the pan to loosen or if using a spring form pan, unclasp the sides. Flip the cake onto a plate a place back on the rack.
In a small sauce pan, over medium heat, combine sugar and lemon juice. Add the lemon zest, stir until the sugar is dissolved completely.