The yogurt makes this cake so light and fluffy and every Italian housewife has a version of this in their repertoire. Top with powdered sugar or a glaze.
1 cup whole milk yogurt
2 cups all purpose flour
1 cup sugar
2 eggs
1 teaspoon of lemon extract or Fiore di Sicilia extract or 2 teaspoons limoncello
zest and juice of of 2 small/medium lemons
1.5 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Prepare bundt pan, preheat oven to 350
Mix by hand the wet ingredients then add in dry and mix by hand. Don't over mix.
Bake for 35-45 minutes or until a toothpick comes out clean.
Mix powdered sugar with a splash of lemon extract and milk and pour on top allowing it to drizzle down the sides.
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