Meyer Lemon Cake

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195 grams all-purpose flour (about 1 1/2 cups)

2.5 grams baking powder (about 1/2 teaspoon)

1.25 grams baking soda (about 1/4 teaspoon)

1.5 grams salt (about 1/4 teaspoon)

113 grams unsalted butter (8 tablespoons) at room temperature

150 grams sugar - granulated (about 3/4 cup)

6 grams Meyer lemon zest (about 3 lemons) finely grated

1/2 cup plain yogurt

2 large eggs at room temperature

2 tablespoons Meyer lemon juice

1/2 teaspoon vanilla extract

50 grams sugar - granulated (about 1/4 cup)

1/4 cup Meyer lemon juice

1/2 cup powdered sugar

2-3 teaspoons Meyer lemon juice

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