Instructions

1. Make sure all ingredients are at room temperature.
2. Preheat the oven to 170°C (340°F) and grease a fluted tube pan.
3. Beat together at high speed the eggs and sugar until very light and airy. Reduce the speed and add the oil and mix until incorporated.
4. In a separate bowl sift the flour, potato starch, salt, baking powder and lemon zest.
5. At low speed, add the dry ingredients to the egg mixture, alternating with the yogurt. Mix just until incorporated.
6. Pour the batter into the greased fluted tube pan.
7. Bake the cake for about 40 minutes, until a tester inserted in the center comes out clean.
8. Remove the cake from the oven and let it cool for 5 minutes. Turn it out of the pan onto a rack.
9. Make the glaze by stirring together the lemon juice and sugar. Heat over a burner briefly, stirring to dissolve the sugar (you don’t want to cook the lemon juice).
10. Brush the glaze on the hot cake and let it cool completely.
11. Make the glaze by mixing the confectioners’ sugar with the lemon juice. Add the lemon juice one teaspoon at a time until you reach the consistency of a thick glaze, then pour over the cake.
12. The cake can be stored at room temperature under a glass dome for 2-3 days.