Lemon yoghurt cake

I had some leftover plain yoghurt in the fridge that was nearing expiry date. I googled for a light yoghurt cake recipe, and noticed that everybody seems to rave about Dorie Greenspan's recipe. So I tried, and I was very happy with the result. It is light and lemony, perfect with a cup of tea on a summer's day. It is also very simple and easy to make, so much so that I can memorize the whole recipe.

1 1/2 cup AP flour
1 cup sugar
1/2 cup plain yoghurt
3 eggs
1/2 cup vegetable oil (non-fragrant oil like grape seed oil)
1/4 teaspoon vanilla extract
1 lemon
2 teaspoon baking powder
a pinch of salt
4 tablespoon icing sugar
Preheat oven to 175˚C

1. Put sugar and zest of one lemon in a bowl, and mix them together to make fragrant sugar mixture.
2. Add eggs, oil and vanilla extract to sugar mixture. Whisk well to achieve lemon curd-like mixture.
3. Sift flour, baking powder and salt to 2. Mix well.
4. Line muffin tins with cupcake paper. Fill upto 2/3. Bake for 25 mins or until the toothpick comes out clean.
5. Mix juice of 1 lemon with 4 tablespoon. Prick holes on the cakes with toothpick. Spoon lemon and sugar mixture over the cake when the cakes are still warm.
6. Enjoy with a cup of tea.

* Dorie Greenspan's recipe calls for warmed up marmalde glaze, but I replced it with lemon-sugar mixture.