Cake- Whisk yogurt, lemon zest, jusice, and vanilla in small bowl.
Beat butter, sugar, baking soda in a large bowl with mixer or on medium speed 3 min. or until creamy. Beat in eggs, one at a time, until well blended. On low speed, beat in yogurt, then flour just until blended. Spread into prepared pan.
Bake 50 min or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack 12 minutes before inverting.
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Syrup- While cake is cooling, bring syrup ingredients to a boil in a small saucepan. Reduce heat to medium; simmer, uncovered, 12 minutes or until syrupy. Brush over warm cake; let cool.
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