1-1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
1 cup plain whole-milk yogurt
1 cup granulated sugar
3 large eggs (original recipe calls for extra-large eggs)
Grated zest of 2 lemons
1/2 tsp pure vanilla extract
1/2 cup vegetable oil
For the first glaze:
1/3 cup granulated sugar
1/3 cup freshly squeezed lemon juice
For the second glaze:
1 cup confectioners' sugar
2 Tbsp freshly squeezed lemon juice
Preheat the oven to 350°F. Spray an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan with baking spray. Line the bottom with parchment paper, and spray again.
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.
Meanwhile, make the first glaze: Cook the 1/3 cup lemon juice and 1/3 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, prick it here and there with a toothpick; then, pour the first glaze over the cake and allow it to soak in. Let the cake cool.
For the second glaze, mix together the confectioners' sugar and lemon juice until you achieve a pourable consistency, and pour over the cooled cake, allowing the glaze to dribble down the sides.