Preheat oven to 180 degrees C. Grease and line a 29cm x 14cm x 6.5cm loaf tin.

Sift the flour, baking powder and salt. In another bowl, whisk the yoghurt, sugar, eggs, oil and zest together. Add the dry ingredients to the wet ingredients and whisk until smooth. Pour into the prepared tin and bake for about 40 minutes until a skewer inserted into the cake comes out clean.

Let the loaf cool down.

Prepare the glaze by adding half the sugar to the lemon juice. Slowly add more sugar until you have the desired consistency and slowly pour over the loaf. Sprinkle with some more lemon zest, slice and serve.

(I used a 29cm x 14cm x 6.5cm loaf tin which yielded a lowish height which makes it easier to slice.)