Preheat your oven to 350°F. Line the loaf pan with parchment paper and lightly grease the sides. This helps the loaf release easily after baking without sticking or breaking apart.

Add flour, baking powder, baking soda and salt into a medium bowl. Whisk everything together carefully. Mixing dry ingredients first helps create a soft and evenly baked lemon loaf texture.

Place eggs and sugar into a large bowl. Beat for about three minutes until pale and creamy. This step adds air into the batter and keeps the loaf light and fluffy.

Pour yogurt, vegetable oil, melted butter, lemon juice, lemon zest and vanilla extract into the bowl. Mix slowly until smooth. The fresh lemon smell will already make your kitchen feel wonderful.

Gradually add the dry ingredients into the wet mixture. Stir gently using a spatula until combined. Do not overmix because that can make the loaf heavy instead of soft and tender.

Pour the batter into the prepared loaf pan carefully. Spread the top evenly with a spatula. Tap the pan lightly on the counter to remove extra air bubbles inside.

Place the loaf pan into the oven and bake for about 50 minutes. The top should become golden and slightly firm. Insert a toothpick into the center to check doneness.

Remove the loaf carefully from the oven and let it cool in the pan for ten minutes. After that, transfer it onto a cooling rack until completely cooled.

Mix powdered sugar, lemon juice and milk in a small bowl. Stir until smooth and glossy. The glaze should feel slightly thick but still easy to pour over the loaf.

Pour the lemon glaze slowly over the cooled loaf. Let it drip naturally along the sides for a bakery-style finish. Slice the loaf gently and enjoy every sweet lemony bite.