allez allez printemps

lately I've been waking up and wanting to stay in bed with the moon. the moon is my friend these days- I go to sleep with her watching through the window in my room, and I wake up while she is still in the sky. I hardly ever see the sun because he can't find much time to stay these days and when he's about I am locked up inside the school.

spring should get here as fast as possible, oh I do wish it would, because I miss the sun as much as I love the moon. Here comes the part where I struggle to get out of winter- happens every year. Time move faster, will you, won't you? So we'll pretend it's spring and I'll go make some cake I think. This cake in fact (thanks to Darjeeling Dreams)

For the cake:
1/2 cup plain yogurt
1 cup granulated sugar
3 large eggs
1 1/2 all-purpose flour
2 tsp. baking powder
1/2 tsp salt
2 tsp. grated lemon zest (I use Meyer lemons, which are great for zesting)
1/2 cup canola oil
For the glaze:
Juice from 1 lemon
2 tbsp powdered sugar

Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan.
In a bowl, combine the yogurt, sugar, and eggs, stirring until well blended.
Add the flour, baking powder, and zest, mixing to just combine.
Add the oil and stir to incorporate. Pour and scrape the batter into pan.

Bake for 30-35 minutes, until a toothpick or cake tester inserted into the center comes out clean.
Cool cake for about 20 minutes. Then, remove the cake: place a plate over the pan;
hold the pan and the plate together, and flip quickly so that the cake is in the plate.
When the cake is thoroughly cooled, combine the lemon juice and powdered sugar in a small bowl
and brush it liberally onto the cake. The glaze should be thin
and should soak into the cake like a syrup

*eat it before it disappears into someone else!*

photo's from weheartit and flickr