French Yogurt Cake

Got this straight out of Bon Appetit and it is a yummy cake. I convinced Thi to make it and she did. Not too sweet with a slight hint of lemon.
(Bon Appetit May 2012)

Ingredients
1 1/2 cups all-purpose flour
2 tsp. baking powder
3/4 tsp. kosher salt
1 cup sugar
1 Tbsp. lemon zest, finely grated
3/4 cup whole-milk Greek yogurt
1/2 cup vegetable oil
2 large eggs
1/2 tsp. vanilla extract

Preheat oven to 350 degrees.
Coat a standard (8 1/2 x 4 1/4") loaf pan with nonstick vegetable oil spray. Dust with flour; tap out excess.
Whisk 1 1/2 cups all-purpose flour, 2 tsp. baking powder, and 3/4 tsp. kosher salt in a medium bowl.
Using your fingers, rub 1 cup sugar with 1 Tbsp. finely grated lemon zest in a large bowl until sugar is moist.
Add 3/4 cup whole-milk Greek yogurt, 1/2 cup vegetable oil, 2 large eggs, and 1/2 tsp. vanilla extract; whisk to blend.
Fold in dry ingredients just to blend.
Pour batter into prepared pan; smooth top.
Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50-55 minutes.
Let cake cool in pan on a wire rack for 15 minutes.
Invert onto rack; let cool completely.


DO AHEAD: Can be made 3 days ahead.  Store airtight at room temperature.