Begin by preheating your oven to 350 degrees F. Spray an 8x4-inch loaf pan with baking spray and set aside*.
In a bowl, whisk together the flour, baking powder, and salt. In another bowl, whisk together the yogurt, 1 cup of sugar, eggs, lemon zest, and vanilla extract. Slowly whisk the dry ingredients into the wet. Then, using a spatula, fold the vegetable oil into the batter until incorporated.
Pour the batter into the prepared pan and bake for about 50 minutes or until a toothpick inserted near the center comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small saucepan until the sugar is dissolved and the mixture is no longer cloudy. Set aside.
When the cake is done, allow it to cool in the pan for about 10 minutes. Remove from the pan and place on a baking rack lined with a baking sheet. Brush or pour the lemon-sugar mixture over the cake, allowing it to soak in.
For the glaze, combine the confectioners' sugar and lemon juice. Drizzle over the cake.
*When I created this recipe, I used a larger loaf pan so I made 1.5 times the amount of batter.
Recipe from Inspired By Charm (inspiredbycharm.com) | For personal use only.