Prep the pan and oven: Heat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment, leaving overhang for easy lifting. Lightly butter the sides.

Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.

Cream butter and sugar: In a separate bowl, beat the butter and granulated sugar until pale and fluffy, about 2–3 minutes. This traps air for a lighter crumb.

Add eggs and flavor: Beat in the eggs one at a time. Stir in vanilla, the finely grated zest of 2 lemons, and the yogurt. The mixture may look slightly curdled—don’t worry.

Combine: Add the dry ingredients and fold gently until just combined. Avoid overmixing; stop when no dry streaks remain.

Bake: Spoon the batter into the pan and smooth the top. Bake 40–50 minutes, or until a skewer comes out with a few moist crumbs. If the top browns too fast, tent loosely with foil.

Make the drizzle: While the cake bakes, whisk 1/3 cup (80 ml) lemon juice with 1/2 cup (60 g) powdered sugar until thin and glossy. You want a pourable syrup, not a thick icing. Adjust with more sugar or juice as needed.

Soak the warm cake: As soon as the cake comes out, poke small holes all over the top with a skewer. Slowly spoon the lemon drizzle over the warm cake so it sinks in. Let it cool in the pan 15 minutes.

Lift and cool: Use the parchment overhang to lift the cake onto a rack. Cool completely before adding the final glaze and decorations.

Glaze for shine: Make a thicker icing with 1 cup (120 g) powdered sugar and 1–2 tablespoons lemon juice until it’s just pourable. Drizzle over the cooled cake and let it set slightly.

Decorate for spring: Add edible flowers, pastel sprinkles, thin half-moons of lemon, or a scatter of chopped pistachios. Keep it light and fresh.