Preheat your oven to 350F and grease a 6-9 inch cake tin. (I used the 9 inch for this recipe but would recommend a 6-inch if you want more height to the cake)

Combine your yogurt, vanilla, lemon, avocado oil, and coconut sugar in a big mixing bowl. Mix together.

Add in your baking powder and flour and mix until combined.

Pour into your greased cake tin then bake for 35-50 minutes. 35 minutes for a 9-inch baking tin, closer to 50 minutes for a 6-inch baking tin.

To make the glaze, add the cornstarch and sugar to a blender. Process for a few seconds until it forms a light powdery sugar.

In a small mixing bowl whisk the vanilla and juice of 1 lemon, then add in your sugar mixture a bit at a time, stirring to combine. Add the lemon zest, whisk together. Set aside.

Take your cake out of the oven, let it cool (30-60 minutes minimum) then pour your glaze once the cake is fully cooled. This can be stored in the fridge for up to 4 days in an airtight container.