Yogurt Cake with Lemon

While I was browsing to find out what to bring to my friend's potluck lunch last week, I came across this yogurt cake in a few blogs with different flavor and modified recipes. After reading the comments on the blog on how easy it is to back this cake, I decided this will be my cake of week for my party. The first cake I baked, come out flat, actually the cake sink in the middle when it get cold. I get very disappointment, wonder why and what causes it and whether i should try another one or is it ok to bring the cake to potluck? I spend the whole afternoon thinking about it and decided to bake cake number 2. I once read that the cake sink in the middle might due to the over temperature is too low. I am pretty sure I have the temperature set correctly however, the oven that I had is not convection oven. I suspect the temperature in my oven are not uniform. So this time in stead of placing the batter in the middle of the over, I place it on the 2nd top level. The 2nd cake come out so much better, well at least not sink in the middle. The cake is rather dense as oppose to soft :( I think it's time to get a new oven for myself. I wonder if that the reason why all my cake come out quite dense while i am expecting a soft moist cake??

Here's the 2nd cake I made:

The recipe is from Orangette.

Ingredients:

• 1/2 cup plain yogurt
• 1 cup granulated sugar
• 3 large eggs
• 1 1/2 cup unbleached all-purpose flour
• 2 tsp. baking powder
• 2 tsp. grated lemon zest
• 1/2 cup canola oil

For the glaze:

• Juice from 2 lemons
• 1/4 cup powdered sugar

Method:

• Preheat the oven to 350 degrees Fahrenheit.
• In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended. Add the flour, baking powder, and zest, mixing to just combine. Add the oil and stir to incorporate. At first, it will look like a horrible, oily mess, but keep stirring, and it will come together into a smooth batter. Pour and scrape the batter into a buttered 9-inch round cake pan (after buttering, I sometimes line the bottom with a round of wax or parchment paper, and then I butter that too).
• Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Do not overbake.
• Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.
• When the cake is thoroughly cooled, combine the lemon juice and powdered sugar in a small bowl and spoon it gently over the cake. The glaze will be thin and will soak in like a syrup.
• Serve.