Preheat your oven to 350°F. Grease your loaf pan with butter or oil. Line the bottom with parchment paper for easy removal. This ensures your cake does not stick to the pan.

Sift the flour, baking powder, and salt into a bowl. Sifting helps the cake stay light and fluffy. Give it a quick whisk to combine everything evenly. Set this bowl aside for later.

In another bowl, whisk the yogurt, 1 cup sugar, and eggs. Add the lemon zest and vanilla extract. Whisk until the mixture is smooth and light. This smells amazing already!

Slowly whisk the dry ingredients into the wet ingredients. Do not overmix the batter at this stage. Stop once you see no more white streaks of flour. A gentle hand is key.

Use a rubber spatula to fold the vegetable oil into the batter. Ensure the oil is fully incorporated. The batter should look shiny and smooth. This oil makes the cake very moist.

Pour the batter into the prepared loaf pan. Bake for 45 to 50 minutes. A toothpick should come out clean when poked in the center. The top will be golden brown.

While the cake bakes, cook ⅓ cup sugar with ⅓ cup lemon juice. Use a small saucepan over medium heat. Stir until the sugar dissolves and the liquid is clear. Set it aside.

Let the cake cool in the pan for 10 minutes. Carefully turn it out onto a rack. Use a toothpick to poke holes in the top. Pour the warm syrup over the cake.

Whisk the confectioners' sugar and 2 tablespoons of lemon juice. The glaze should be thick but pourable. If it is too thin, add more sugar. If too thick, add more juice.

Wait for the cake to cool completely before glazing. Pour the glaze over the top and let it drip down. Let the glaze set for 15 minutes. Slice and enjoy your masterpiece!