Meyer Lemon Cake

Preheat the oven to 350 degrees F. Grease and flour a 8-inch by 4 1/4-inch loaf pan, or you can line it with parchment paper.

Whisk together the flour, baking powder, baking soda and salt in a bowl to combine. In a separate bowl, whisk together the eggs, yogurt, lemon juice and vanilla extract.In a mixer fitted with the paddle attachment, cream the butter, sugar and lemon zest for 5 minutes on medium speed.

Add the 1/3 of the flour mixture to the mixer and and mix until combined.

Add 1/2 of the yogurt mixture and mix until combined.

Add another 1/3 of the flour mixture and mix until combined.

Add the rest of the yogurt mixture and mix until combined. Finish by adding the remaining flour and mix until combined.

Add the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean (about 50-55 minutes).While the cake bakes, make the Meyer lemon simple syrup by mixing the sugar and lemon juice in a small nonreactive saucepan and heat while stirring until the sugar dissolves. When the cake is done, slowly pour or spoon the syrup over the cake while it is still hot. Make sure you let each addition of syrup soak in before adding more.

Let the cake cool for 10 minutes and then turn it out onto a wire rack to cool completely. For the glaze, whisk the powdered sugar together with 2 teaspoons of lemon juice until there are no lumps. The glaze should be thin enough to pour, but thick enough that it's not runny. Adjust the viscosity with more powdered sugar or lemon juice.

Drizzle this over the cooled cake, allowing it to run down the sides.

Let the glaze set before slicing and serving.