Lemon Yogurt Tea Cake

I saw a clip on television the other night about how a couple fell in love over her lemon yogurt cake, and I thought, "That would be perfect for Easter brunch." This one is made with evaporated cane juice instead of sugar and whole wheat pastry flour but it's still light, fresh and tangy.

makes 1 8 1/2 x 4 1/4 x 2 1/2 loaf

1 1/2 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain whole-milk yogurt
1 1/3 cups powdered unrefined cane sugar (sold as "organic powdered sugar"), divided
3 extra large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup coconut oil (or vegetable oil)
1/3 cup freshly squeezed lemon juice

1. Preheat the oven to 350 degrees F.
2. Grease and flour a standard loaf pan.
3. Put the flour, baking powder and salt into one bowl.
4. Put the yogurt, 1 cup unrefined cane sugar, eggs, lemon zest, and vanilla in another bowl and whisk together.
5. Slowly add the dry ingredients into the wet ingredients and whisk until blended.
6. With a rubber spatula, fold the oil into the batter until it is all incorporated.
7. Pour the batter into the prepared pan.
8. Bake for about 50 minutes, or until a test skewer comes out clean and the cake is browned on top.
9. While the cake is baking, mix the lemon juice with the remaining 1/3 cupunrefined cane sugar , until the sweetener is dissolved. Set aside.
10. Remove from oven and allow to cool in the pan for ten minutes.
11. Remove the cake from the pan and place on a serving plate.
12. Pour the sweetened lemon juice slowly over the cake, allowing it to soak in.
13. Slice and serve warm or cold. Nice with whipped cream and fresh fruits.