Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing and flouring it.

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

In a large mixing bowl, rub the granulated sugar with the lemon zest until fragrant.

Add yogurt, vegetable oil, eggs, and vanilla extract to the sugar-zest mixture and whisk until smooth.

Fold the dry ingredients into the wet mixture gently and avoid overmixing.

Pour the batter into the prepared pan and smooth the top before baking for 45-50 minutes.

While the cake bakes, prepare the lemon syrup by combining sugar and lemon juice in a saucepan over low heat.

Let the cake cool briefly, poke holes, and pour the lemon syrup over it.

Allow to cool in the pan for 20 minutes before inverting onto a wire rack.

In a bowl, whisk powdered sugar and lemon juice for the glaze, adjusting consistency if needed.

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