• Preheat the oven to 350° F/175° C. Grease the loaf pan. Line the bottom with parchment paper, then grease and flour the pan.

Cake

• In the medium mixing bowl, sift together the flour, baking powder, and salt.
• In the large mixing bowl, whisk together the yogurt, sugar, 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. The oil may not combine at first, but continue until the oil is fully mixed in.
• 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.

Syrup

• While the cake bakes, cook the lemon juice and sugar in a small pan over low heat 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 wire colling 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, then allow the cake to finish cooling.

Glaze

• In a medium mixing bowl, whisk together the sifted confectioners' sugar and lemon juice. Pour over the cooled cake and allow the glaze to set up.
• Slice and serve.