Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x5 inch loaf pan, or line it with parchment paper leaving an overhang on the sides for easy removal.

In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

In a separate medium bowl, whisk together the granulated sugar, eggs, vegetable oil, and vanilla extract until well combined and smooth.

Stir in the Greek yogurt, lemon zest, and 2 tablespoons of fresh lemon juice into the wet ingredients until thoroughly combined.

Gradually add the wet ingredients to the dry ingredients, mixing with a rubber spatula until just combined. Be careful not to overmix; a few small lumps are fine. Overmixing can lead to a tough bread.

Pour the batter into the prepared loaf pan and spread evenly.

Bake for 50-55 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can lightly tent it with aluminum foil.

Once baked, remove the loaf pan from the oven and let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

While the bread cools, prepare the glaze. In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of fresh lemon juice until smooth and pourable. Add more lemon juice a tiny bit at a time if it's too thick, or more powdered sugar if it's too thin.

Once the bread is completely cool, drizzle the lemon glaze evenly over the top. Allow the glaze to set for about 10-15 minutes before slicing and serving.