Preheat oven to 350F. Lightly oil cake form.
With an electrical mixer beat 1/2 cup softened butter, 1 Tablespoon of lemon zest and 1 cup of sugar.
1 Tbsp lemon zest,, ½ cup unsalted butter,, 1 cup sugar
Add in 3 Large eggs beat for 1 minute, and 1 cup Greek yogurt. Beat until smooth and pale.
3 large eggs, 1 cup Greek yogurt
Turn mixer to the lowest speed.
Sift dry ingredients together: 2 cups flour, 2 teaspoon baking powder, and 1/4 teaspoon salt. Add to the mixing bowl.
2 cups all-purpose flour, 2 tsp baking powder, ¼ tsp salt
Incorporate all together.
Transfer into prepared cake form.
Bake for 40-45 minutes, or until inserted toothpick comes out clean. Cooldown completely.
Slice cake in half.
Lemon cream: Melt 3 Tablespoons unsalted butter in a pan or microwave.
3 Tbsp unsalted butter
Mix together 2 cups of powdered sugar, 3 Tbsp unsalted melted butter, and juice from 1 lemon.
2 cups powdered sugar, 3 Tbsp unsalted butter, 1 lemon,
Spread on bottom slice of cake, place the top half on top.
Spread the rest of the cream all over the cake.
Decorate with lemon zest (optional) .
lemon zest,