INGREDIENTS
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1 1/2 cups flour
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1/2 cup sugar
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 egg
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1 6-oz container Lemon Greek Yogurt (I used Chobani brand)
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1/3 cup canola oil
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1/3 cup milk
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Zest of one lemon
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For the glaze:
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Juice of one lemon
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1 cup powdered sugar