Directions:
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, until well combined. Add the lemon zest and lemon juice, and mix until incorporated.
5. Mix in the Greek yogurt and vanilla extract until smooth and well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
7. Gently fold in the chopped dried apricots until evenly distributed throughout the batter.
8. Pour the batter into the prepared cake pan and spread it out evenly.
9. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
11. Once cooled, you can dust the top of the cake with powdered sugar for a decorative touch, if desired.
12. Slice and serve, and enjoy!
