Grandma Ruth's lemon yogurt cake

2 eggs
1 cup plain yogurt (use the yogurt cup to measure the rest)
1 cup sugar
2 cups flour
2 tsp baking powder
1/2 cup oil
zest of 2 lemons + juice of 1

Beat eggs and sugar, add yogurt, oil, zest. Fold in flour and baking powder. 175 C, 40 min, greased loaf tin.
Glaze: icing sugar + the lemon juice, while the cake is still warm.
