Follow these detailed steps for a moist and delicious lemon yogurt cake every time:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or an 8-inch round or square cake pan. Alternatively, line the pan with parchment paper, leaving an overhang for easy removal. Proper pan preparation prevents sticking and ensures a clean release.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking helps distribute the leavening agent evenly and aerates the flour slightly. Set aside.
3. Cream Butter, Sugar, and Zest: In a large bowl, using an electric mixer (handheld or stand mixer with paddle attachment), beat the softened unsalted butter on medium speed until smooth and creamy, about 1 minute. Add the granulated sugar and finely grated lemon zest. Beat on medium-high speed for 3-4 minutes, scraping down the sides of the bowl occasionally. This creaming process is crucial; it incorporates air into the batter, which contributes significantly to the cake’s light texture. The mixture should look pale and fluffy. The lemon zest is added here to help release its essential oils into the fat, maximizing flavor infusion.
4. Add Eggs and Vanilla: Add the room temperature eggs one at a time, beating well after each addition until fully incorporated. Scrape down the bowl again. If the eggs are cold, they might cause the butter mixture to curdle slightly, but it usually comes back together. Beat in the vanilla extract.
5. Incorporate Wet and Dry Ingredients Alternately: Reduce the mixer speed to low. Add about one-third of the dry ingredient mixture to the wet ingredients and mix until just combined. Then, add half of the room temperature plain yogurt and mix until just combined. Repeat the process: add another third of the dry ingredients, mix, add the remaining yogurt, mix, and finally add the last third of the dry ingredients. Mix only until the last streaks of flour disappear. Crucially, do not overmix. Overmixing develops the gluten in the flour, which can lead to a tough or dense cake instead of a tender one.
6. Stir in Lemon Juice: Gently stir in the fresh lemon juice by hand using a spatula, just until incorporated. The batter will be relatively thick.
7. Transfer to Pan: Pour the batter into the prepared pan and spread it evenly using an offset spatula or the back of a spoon.
8. Bake: Place the pan in the preheated oven on the center rack. Bake for 45-55 minutes for a loaf pan, or potentially slightly less (35-45 minutes) for a round/square pan. The cake is done when it’s golden brown, springs back lightly when touched in the center, and a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached (no wet batter). Baking times can vary depending on your oven, so start checking around the earlier mark.
9. Cool: Let the cake cool in the pan on a wire rack for 15-20 minutes. This allows the cake structure to set slightly, making it easier to remove without breaking. Then, carefully run a thin knife around the edges if needed, and invert the cake onto the wire rack. If you used parchment paper, simply lift the cake out using the overhangs. Let the cake cool completely on the wire rack before glazing or serving. Cooling completely is important, especially if adding a glaze, as a warm cake will absorb the glaze differently or cause it to melt off.
10. (Optional) Prepare and Apply Glaze: Once the cake is completely cool, whisk together the sifted powdered sugar and 2 tablespoons of fresh lemon juice in a small bowl. If the glaze is too thick, add more lemon juice, ½ teaspoon at a time, until it reaches a pourable consistency. If it’s too thin, add a bit more powdered sugar. Drizzle the glaze over the top of the cooled cake, letting it drip down the sides. Allow the glaze to set for at least 15-20 minutes before slicing and serving.