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| 1 3/4 Tasse | all-purpose flour |
| 1 Teelöffel | baking powder |
| 1/2 Teelöffel | Baking soda |
| 1/4 Teelöffel | salt |
| 2 gross | eggs |
| 3/4 Tasse | sugar granulated |
| 3/4 Tasse | yogurt plain, low fat |
| 1/3 Tasse | vegetable oil |
| 1 Esslöffel | lemon peel grated |
| 1/3 Tasse | lemon juice freshly squeezed |
| 1/3 Tasse | sugar granulated |
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In a bowl combine flour, baking powder, baking soda and salt. In another large bowl, beat eggs; stir in sugar, yogurt, oil and lemon zest. Fold in flour mixture to make a smooth batter.
Spoon into prepared pan; bake for 50 to 60 minutes or until cake tester inserted in center comes out clean. Place pan on rack.
Topping: In a small saucepan, heat lemon juice and sugar; bring to a boil. Cook, stirring, until sugar is dissolved. (Or place in a glass bowl and microwave at High for 1 minutes, stirring once.) Pour over hot loaf in pan; let cool completely before turning out of pan.
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