Set the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a separate large bowl, whisk the yogurt, sugar, and eggs until smooth and creamy.
Stir in lemon zest, lemon juice, and vanilla extract until fully combined.
Gently fold in the dry mixture until just combined. Avoid overmixing to keep the cake light.
Slowly fold in vegetable oil until the batter is smooth and glossy.
Pour the batter into the prepared pan and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Drizzle with a simple lemon glaze (½ cup powdered sugar and 1–2 tablespoons lemon juice) for extra flavor.
