Preheat oven to 180ºC (356ºF). Line a round 9-inch baking pan with parchment paper, set aside. NOTE: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finished cake with smooth sides.
In a large mixing bowl, add flour, sugar, baking powder and lemon zest. Whisk until well combined.
Add yoghurt, eggs, oil, lemon juice and vanilla. Using a spatula, fold until combined and no pockets of flour remain, ensuring not to over-mix. The batter will be quite thick, thanks to the yoghurt.
Pour batter into prepared baking pan. Smoothing out the top.
Transfer to oven and bake for 30-35 minutes, until a tooth pick inserted into the middle comes out clean and it’s lightly golden on top.
Remove from oven and allow cake to cool in pan for 10 minutes.
Transfer to a wire rack to cool completely.
Dust over a light layer of icing sugar using a fine mesh sieve. Instead of the icing sugar, you might like to brush your cake with an orange or apricot jam, if desired!
Serve and enjoy!
Store cake in an airtight container, refrigerated, for 3-4 days.