Prep your pan and oven: Heat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment, or use an 8-inch round cake pan with a parchment circle. Lightly flour the sides.

Mix the dry ingredients: In a bowl, whisk 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon fine sea salt. Set aside.

Cream the butter and sugar: In a large bowl, beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 2–3 minutes. This step helps create a soft, airy crumb.

Add eggs and flavor: Beat in 2 large eggs, one at a time, scraping the bowl as needed. Mix in 1 teaspoon vanilla extract, the finely grated zest of 2 lemons, and 2 tablespoons fresh lemon juice.

Add yogurt: Stir in 1/2 cup plain yogurt or sour cream until smooth. The batter may look slightly curdled—totally fine.

Combine wet and dry: Add the dry ingredients to the wet in two additions, mixing gently until just combined. Do not overmix. The batter should be thick but spreadable.

Fill the pan: Scrape the batter into your prepared pan and smooth the top. Tap the pan gently on the counter to release air bubbles.

Bake: Bake for 45–55 minutes for a loaf pan or 30–38 minutes for an 8-inch round, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil during the last 10 minutes.

Make the lemon glaze: In a small bowl, whisk 1 cup powdered sugar with 2–3 tablespoons fresh lemon juice until smooth and pourable. Add a splash of milk or cream if you prefer a milder tang or thicker texture.

Cool and glaze: Let the cake cool in the pan for 10–15 minutes, then lift it out to a wire rack. While still slightly warm, spoon the glaze over the top, letting it drip down the sides. For a thicker crusted glaze, let the first layer set, then add a second.

Slice and serve: Cool completely before slicing for the cleanest cuts. Enjoy plain, or add fresh berries and whipped cream.