Preheat the oven to 350F/180C. Grease and lightly flour a 9×5-inch pan; set aside.

In a large bowl, add the eggs, sugar, greek yoghurt, and whisk well until smooth and combined.
Drizzle in the oil while continuing to whisk.

Add the lemon zest and lemon extract, then whisk again to combine. If you like a strong lemon flavour, add additional 1 tbsp of the lemon extract or squeeze in some fresh lemon juice.

Add the flour, baking powder, salt, and stir until just combined, don’t overmix (some lumps are okay).

Turn the batter out into the prepared pan, smoothing the top lightly with a spatula. Bake for about 55-60 minutes (in the last 15mins of baking cover the pan with a sheet of aluminium foil to prevent the top from burning). Insert a toothpick in the center, if it comes out mostly clean, the cake should be ready. Allow the loaf to cool completely before glazing.

To prepare the glaze, in a medium bowl add the confectioner’s sugar and a tablespoon of fresh lemon juice. Mix and add more lemon juice if necessary. You want the glaze to be liquid enough to pour on the cake, but thick enough to stick on top.