Preheat oven to 175 degrees Celsius. Grease a 5-inch cake tin and line the bottom with baking parchment. Set aside.
Measure sugar, yogurt, oil, egg, vanilla, lemon juice and lemon zest directly into a large mixing bowl and whisk together until incorporated.
Sift in flour, baking powder, baking soda and salt and whisk in gently until just incorporated. Use a spatula and scrape the sides and bottom of the mixing bowl to make sure all the flour mixture is incorporated.
Scrape the batter into the cake tin and smooth the top. Bake for 40 to 45 minutes until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast, tent it with a piece of aluminum foil.
Place the cake tin on a wire rack and let the cake cool completely. Run a spatula along the sides of the cake tin and turn out the cake. Peel off the baking parchment and turn the cake right side up and transfer to a serving dish. Dust with icing sugar and serve.
- Make sure the ingredients are at room temperature before mixing them together - take them out of the refrigerator and place on the table counter for 30 minutes before using.- For the yogurt, you can use Greek or non-Greek, plain or flavoured, full-fat or low-fat - it's entirely up to you. I used plain full-fat Greek yogurt for this attempt.- For the oil, you can use extra-virgin olive oil, canola oil, vegetable oil or any nut oil. I used a mix of extra-virgin olive oil and canola oil for this attempt.- Adapted from The Kitchn