1/4cup+ 2 tablespoons greek yogurt (plain or lemon if you want a more lemony flavoured cake)(91 grams)
2tablespoons milk (room temperature - I used 2%)
*If using unsalted butter add 1/4 teaspoon salt.
Remove the ingredients from the fridge 30-45 minutes before using for room temperature ingredients.
LEMON FROSTING
1cuppowdered/icing sugar(120 grams)
1tablespoonbutter (softened)
2tablespoonslemon juice
Instructions
Pre-heat oven 350F (180C). Lightly grease and flour an 8 inch (20cm) cake pan.
In a medium bowl whisk together the flour, salt, baking powder and baking soda.
In a large bowl beat the butter, sugar and zest until creamy about 3 minutes, then add the egg and beat well, add the flour and combine, then add the yogurt and milk and beat until smooth approximately 1 minute. Spread evenly in the prepared pan and bake for approximately 30-35 minutes or until toothpick comes out dry or with a couple of crumbs attached. Let the cake cool to warmish then pour the frosting on the cake. Serve. Enjoy!
LEMON FROSTING
In a small bowl beat together the powdered sugar, butter and lemon juice until smooth.
Notes
You could also make a firmer icing and frost the cake when it is completely cool.