Preheat your oven to 350°F. Grease a 9-inch cake pan and lightly dust it with flour. This helps prevent sticking and makes removing the cake much easier.

In a medium bowl, combine flour, baking powder, baking soda and salt. Stir everything together until evenly mixed. Set the bowl aside while preparing the wet ingredients.

Place the softened butter and sugar in a large mixing bowl. Beat them together until light and fluffy. This step helps create a soft and tender cake texture.

Add the eggs one at a time. Mix well after each addition. The batter should become smooth and creamy as the eggs blend into the mixture.

Stir in the lemon zest, lemon juice and vanilla extract. The fresh lemon aroma will immediately make the batter smell bright and refreshing.

Mix the Greek yogurt into the wet ingredients. This ingredient helps create a moist cake with a rich texture while keeping the flavor light.

Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Avoid overmixing because it can make the cake dense.

Pour the batter into the prepared cake pan. Smooth the top with a spatula. Bake for about 35 to 40 minutes until golden and fully cooked.

Remove the cake from the oven and let it cool in the pan for ten minutes. Transfer it carefully to a cooling rack and allow it to cool completely.

Whisk together powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake. Let it set before slicing and serving.