Preheat oven to 180C and grease a 20cm x 12.5cm / 8” x 5” loaf tin.
Sift all of the dry ingredients, the flour, baking powder, bicarbonate of soda, caster sugar and lemon zest into a bowl.
In a separate bowl, add the wet ingredients the eggs, yogurt, oil, lemon juice and vanilla extract. Mix together.
Gradually pour the wet ingredients into the larger bowl with the dry ingredients. Fold all of the ingredients together using a spatula.
Pour cake mixture into loaf tin and bake for 20 - 25 minutes until risen and golden brown.
Check the loaf has cooked by inserting a wooden skewer / cocktail stick into the centre which should come out clean if cooked then remove from the oven.
Allow to cool slightly in the tin before removing and transferring to a wire baking rack.
In a measuring jug make the icing by whisking together the icing sugar and lemon juice and pour on top of the loaf spreading out evenly.
Store in an air tight container or slice into 14 slices and freeze.