Preheat the oven to 350 degrees F.
Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper.
Grease and flour the pan.
Sift together the flour, baking powder, and salt.
Sift into a bowl.
Whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
Pour the batter into the prepared pan.
Bake for about 50 minutes, or until a cake tester placed into the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar is dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan.
While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine confectioners' sugar and lemon juice.
Pour over the cake.
- 1/2c All-purpose flour
- 2.0tsp Baking powder
- 1/2tsp Kosher salt
- 1.0c Whole-milk yogurt
- 1/3c Sugar
- 3.0 Extra-large eggs
- 2.0tsp Grated lemon zest
- 1/2tsp Pure vanilla extract
- 1/2c Vegetable oil
- 1/3c Freshly squeezed lemon juice
- 1.0c Confectioners' sugar
- 2.0Tbsp Freshly squeezed lemon juice