• Preheat oven to 170 degrees C for 15 minutes.
• Grease or place butter paper in the baking dish.
• Place a sieve on a mixing bowl and sieve together all-purpose flour (maida), baking powder, baking soda, and salt.
  1 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt
• In another bowl, beat together soft butter and sugar until light and airy.
  170 grams soft butter, 200 grams sugar
• To this add 3 eggs one at a time (beat well after adding each egg).
  3 eggs
• Now add yogurt, lemon juice, and vanilla essence.
  2/3 cup yogurt, 3 tablespoon lemon juice, 1 teaspoon vanilla essence
• Mix well and add the flour mixture a little at a time. Mix the batter manually just until the batter is formed. Now add lemon rind. Do not over mix it.
  1 tablespoon lemon rind
• Pour the batter into the prepared baking dish. Bake the cake at 170 degrees C for 30 to 35 minutes by placing the dish in the middle rack of the oven.
• Check if the cake is well baked by inserting a clean knife in the center. It should come out clean. If not, bake for another 5 minutes and check again. Cool the cake for 15 minutes on a wire rack.

For Lemon Glaze

• Prepare the lemon glaze by just mixing lemon juice and icing sugar.
  1 cup icing sugar, 3 tablespoon lemon juice
• Pour the lemon glaze over the cooled-down cake and serve.