Make the cake:

1. Position a rack in the centre of the oven and heat the oven to 325°F. Spray pan with high-quality baking spray containing flour (I used Bak Klene).
2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the sugar at medium speed until light and fluffy (about 2 minutes).
4. With the mixer running on medium-low speed, add the eggs, one at a time, mixing for at least 20 seconds after each addition, and scraping down the bowl and paddle occasionally. Add the yoghurt and mix until combined. 
5. With the mixer running on the lowest speed, add the flour mixture in two portions and mix until just combined.
6. Scrape the bowl one last time, add the lemon zest and vanilla extract and mix at medium speed until the batter is smooth and fluffy (20 to 30 seconds).
7. Scrape the batter into the prepared pan and spread it evenly. Tap the pan firmly against the counter to dislodge trapped air (put a cutting board down to prevent the counter getting damaged). 
8. Bake until golden brown and a toothpick inserted in the centre comes out with only moist crumbs clinging to it (45 to 55 minutes).
9. Cool in the pan for 10 to 15 minutes and then invert onto a wire rack to cool completely. The cake will keep at room temperature for 3 days.

Make the glaze:

1. Combine the ingredients in a small bowl and heat in the microwave until the sugar is dissolved and the mixture is warm (60-90 seconds).  Brush on the cake while it’s still warm.