Preheat the oven to 350°F (180°C). Butter and line with parchment a 9x5-inch (23x12½cm) loaf pan. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment or in a medium bowl with a handheld electric mixer, beat the butter and sugar together until light and fluffy, about 5 minutes.

Add the eggs one at a time and scrape down the sides of the bowl after each addition until incorporated.

Beat in the yogurt, zest, lemon juice, and vanilla.

In a separate medium bowl, whisk together the flour, baking soda, and salt, and then add this to the wet ingredients in three increments, beating just until smoothly blended.

Pour the batter into your prepared loaf pan and bake for 55-65 minutes, until a skewer inserted into the center comes out clean.

Combine the sugar, lemon juice, and water in a small saucepan over medium heat until the sugar is dissolved and the syrup looks clear.

With a wooden skewer poke holes all over the loaf while it is still in the pan and then pour the hot syrup over the warm cake. Let the syrup soak into the cake while it is cooling in the loaf pan.

Once the cake is cool, remove it from the pan and place it on a wire rack.

In a small bowl, whisk together the powdered sugar and lemon juice until smooth and then drizzle over the cake. Let set before serving.

Store leftovers in an airtight container at room temperature for up to 3 days.