Lemon-Vanilla Yoghurt Cake

I have not updated in a week because I've been inundated with study for my exams.  I  have been resisting the urge to abandon my work and retreat to the kitchen, but I know I must push through until the holidays. Because of this small absence from baking, I was naturally very happy to finally be able to make a cake yesterday!  What does one bake when they haven't for a while? For me, something simple but delicious!  And this Lemon-Vanilla Yoghurt Cake certainly ticks that critera with its light texture, moist outside, and fantastic lemony flavour.  The recipe is created by me, inspired by generic recipes for a Lemon French Yoghurt Cake.

Ingredients
1 1/2 cups plain flour
2 tsp baking powder
1 pinch of salt
1 cup caster sugar, less 1 and 1/2 tbsp
2 tsp grated lemon zest
1/2 cup plain yoghurt
3 large eggs
1/2 cup vegetable oil
25g vanilla sugar
1 tsp vanilla extract
+ extra 1/2 vanilla extract

Ingredients for Glaze
Juice from 2 lemons
1/4 cup powdered sugar

Method
Preheat the oven to 170 degrees (fan-forced) and grease a small loaf pan or round cake pan.  Sift together the flour, baking powder and salt.  Add 1 tsp of the grated lemon zest, and using your fingertips, lightly rub the zest into the flour.  In a seperate bowl, lightly rub the other tsp of zest into the plain caster sugar until the sugar has some parts moist from the zest and other parts untouched.  Add the yoghurt, eggs and vanilla to the sugar.  Whisk together until smooth.  Add this mixture, along with the 25g of vanilla sugar, to the dry ingredients; mix until just combined.  Add the oil, and extra 1/2 tsp vanilla extract and stir until smooth.  Bake for around 45 minutes on 170 degrees (fan-forced).  Remove cake from oven when it is springy to touch and a toothpick comes out clean.  Cool in pan for 5 minutes, before inverting to a rack.  When the cake is cooled, combine the lemon juice and icing sugar together in a bowl and spoon this mixture over the cake.  Do not be alarmed if the glaze is thin, it will soak into the cake.  Refridgerate for 1 hour before serving.