Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it with vegetable oil or butter and dusting it with flour.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, rub lemon zest into sugar until fragrant and sugar is lightly colored.

Add yogurt, oil, eggs, and vanilla to the sugar mixture; whisk until smooth.

Gently fold the dry ingredients into the wet mixture until no dry flour is visible.

Pour batter into the prepared pan and smooth the top. Bake for 45-50 minutes until golden brown.

Prepare lemon syrup by dissolving sugar in lemon juice over medium heat without boiling.

Poke holes in the hot cake and pour lemon syrup over it to soak in. Cool on a wire rack.

For the glaze, whisk together powdered sugar and lemon juice until smooth and desired thickness is reached.

Drizzle glaze over cooled cake and garnish with lemon slices if desired.