• Preheat the oven to 350°F.
• Grease an 8 1/2 X 4 1/4 X 2 1/2-inch loaf pan ). Line the bottom with parchment paper (Don’t skip this). Grease and flour the pan.
• Or, you can use a bundt cake pan but be sure to flour it well (I use Baker’s Joy for perfect results)
• Sift together the flour, baking powder, and salt into 1 bowl.
• In another 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 and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
• NOT: I always check my cakes 5 minutes before the recommended time, so I don’t over bake it.
• Meanwhile, cook the 1/3 cup lemon juice and remaining ⅓ cup sugar in a small pan until the sugar 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 the confectioners’ sugar and lemon juice and pour over the cake.