Pre-heat oven to 350° (180° celsius). Lightly grease and oil a 9 inch (23 cm) loaf pan.
In a medium bowl sift the flour, baking powder, baking soda, salt and zest. Set aside.
In a large bowl beat on medium speed the eggs and sugar until creamy and light, approximately 5 minutes, then add the yogurt, oil and vanilla and combine, add the sifted ingredients, beat on medium speed for about 2 minutes.
Spoon into prepared loaf pan. Bake for approximately 30-40 minutes or until toothpick comes out clean or with a few crumbs attached. Let cool before serving. Dust with icing sugar if desired. Enjoy!
Notes
Instead of powdered sugar you could make a lemon glaze. In a small bowl beat together the 1 cup (120 grams) of powdered sugar, 1 tablespoon of butter and 2 tablespoons of lemon juice until smooth. If it’s too thin then you can add more juice or even milk or cream, if it is too thin then mix in a little more powdered sugar.You could substitute yogurt with sour cream, buttermilk or even greek yogurt. Although if you use greek yogurt is is best to add a tablespoon or 2 of milk, since it is thicker than regular yogurt.I made this in the typical Italian fashion, with a loaf pan, if you prefer you can also use a 7 1/2 inch bundt pan, an 8×8 inch square pan, an 8 or 9 inch cake pan or even a 24 cup medium muffin tin.Once the Cake is baked it can be stored in an airtight container at room temperature for up to 4 days. Or it can be stored wrapped tightly in plastic wrap or in an airtight container in the fridge for up to 7 days. Serve at room temperature.