Ingredients

• 1 1/4 cup pastry/cake flour ((160 grams))
• 1 pinch salt
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 cup +1 tablespoon butter (softened)* ((56 grams))
• 1/2 cup + 2 tablespoons granulated sugar ((125 grams))
• zest of one lemon
• 1 large egg (room temperature)
• 1/4 cup + 2 tablespoons greek yogurt (plain or lemon if you want a more lemony flavoured cake) ((91 grams))
• 2 tablespoons milk (room temperature - I used 2%)
• 1 cup powdered/icing sugar ((120 grams))
• 1 tablespoon butter (softened)
• 2 tablespoons lemon juice

Instructions

1. Pre-heat oven 350F (180C). Lightly grease and flour an 8 inch (20cm) cake pan.
2. In a medium bowl whisk together the flour, salt, baking powder and baking soda.
3. 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!
4. In a small bowl beat together the powdered sugar, butter and lemon juice until smooth.