1/2cupolive oilI like the taste that extra virgin gives the cake; if you'd like a milder taste, consider a lighter olive oil
For the syrup:
1/2cupfreshly squeezed meyer lemon juicefrom about 4-5 meyer lemons, but it can really depend on how juicy they are
For the glaze:
2tablespoonsfreshly squeezed meyer lemon juice
Preheat the oven to 350 degrees Fahrenheit. Oil a large loaf pan - approximately 8 inches by 4 inches by 4 inches.
In a large bowl, whisk together the flour, baking powder, and salt.
In a medium bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest, and vanilla.
Make a well in the dry ingredients and pour in the wet ingredients. Stir with a whisk until incorporated, and then fold in the oil. Stir until well-incorporated.
Pour into the baking pan and cook for 50 minutes or until golden brown and a cake tester or toothpick inserted into the middle comes out clean.
Remove from oven and let cool for 10 minutes.
While the cake is cooling, make the syrup. Place the 1/2 cup Meyer lemon juice and 1/3 cup sugar into a small saucepan over medium heat. Heat, stirring occasionally, until sugar dissolves. Set aside.
Set a wire cooling rack over paper towels or into a baking sheet to catch drips. Carefully loosen the sides of the cake and flip the pan upside down over the wire rack to remove the loaf. Carefully flip the loaf so that it is sitting right side up on the wire rack.
Now, while the cake is warm, spoon the syrup over the cake, allowing it to soak in. Let cool for one hour.
Make the glaze. Place the confectioner's sugar and lemon juice in a small bowl and stir with a fork until combined. Spoon over the top of the cake. Let sit for several minutes until mostly hardened.
Slice and serve. Cake keeps in an airtight container or zipper bag at room temperature for 3 - 4 days. To freeze, wrap tightly with plastic wrap and transfer to freezer. Allow to thaw for a couple of hours at room temperature before serving.