Preheat your oven to 180°C (350°F) and grease a 9x5 inch loaf pan, lining it with parchment paper if desired for easy removal.
In a small bowl, sift together the flour, baking powder, and salt to ensure an even distribution. Set aside.
Using a microplane or grater, zest both lemons directly into a large mixing bowl, then squeeze in the lemon juice. This releases the bright oils and fresh citrus aroma.
Add the Greek yogurt, sugar, oil, and eggs to the lemon mixture. Whisk everything together until the mixture is smooth, slightly frothy, and fragrant with citrus.
Gently fold the sifted dry ingredients into the wet mixture using a spatula. Mix just until combined—avoid overmixing to keep the batter light and airy.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Place it in the oven and bake for about 45-50 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely, which helps develop the final tender crumb.
While the loaf cools, prepare the lemon glaze by mixing powdered sugar with lemon juice until smooth. Adjust the lemon juice quantity for a pourable consistency.
Drizzle the lemon glaze over the cooled loaf in a zigzag pattern. Let the glaze set for a few minutes before slicing.
Slice the loaf with a serrated knife and serve at room temperature. Enjoy the bright citrus flavor and tender crumb with a cup of tea or coffee.
