Lemon Snack Cake

For the cake:
Preheat oven to 375ºF. Coat an 8-inch square baking pan with nonstick cooking spray.

In medium-sized bowl, mix flour, baking powder, baking soda, and salt. Set aside. In medium saucepan, combine butter, lemon juice, and water. Bring just to a boil, then remove from heat. Dump flour mixture on top of butter mixture, followed by sugar, egg, applesauce, and yogurt. Mix with wooden spoon just until incorporated.

Spread evenly in prepared pan and bake for 12–15 minutes or until a toothpick inserted in the center comes out with moist crumbs. Don’t overbake! Cool for 5 minutes on a wire rack.

For the glaze:
While cake is cooling, mix together confectioner’s sugar, lemon zest, lemon juice, and salt. Beat until smooth. When cake has cooled for 5 minutes, pour half the glaze evenly over surface of cake and spread out. Cool partially-glazed cake for 5 more minutes. Give remaining glaze another stir, and pour it over cake, spreading evenly. If glaze pools in corners of cake, you can maneuver some of it back to the center with a knife or spatula until it stays put. The glaze will set as it cools.

Serve cake warm, at room temperature, or chilled. Store tightly covered for a day or two.