Lemon Yogurt Cake

For the cake:
Preheat oven to 375ºF. Lightly grease an 8×8 inch square pan with dairy-free cooking spray.

In a large bowl, combine flour, sugar, baking soda and baking powder. Set aside. In a separate bowl, combine oil, yogurt, and water. Pour the lemon juice onto the oil mixture. Add the zest and mix well.

Pour the wet ingredients onto the dry and mix well with a rubber spatula. The batter will be quite thick but still moist. Pour into the pan and spread evenly. Bake for 30 to 35 minutes until cake tester comes out dry.

Once the cake is done, let it cool in pan for ten minutes. Prepare the lemon glaze.

For the glaze:
Combine the lemon juice with sugar and mix briefly. Do not let the sugar dissolve. As soon as the lemon and sugar are mixed, pour evenly onto the cake. The juice will sink into the cake while the sugar will remain on top and create that crunchy layer. Cool completely before serving.