Yoghurt & lemon cake

1. Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a 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/wooden skewer placed in the center of the loaf comes out clean.
Meanwhile, cook the lemon juice and 100 gms sugar in a small pan until the sugar dissolves and the mixture is clear.simmer for about 2 minutes 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 drip tray. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Leave to cool.

2. As an alternative finish, try mixing 100 gms of icing sugar with lemon Juice and warm water to make a water ice coverture.