• Preheat oven to 350°F. Butter a 9×5-inch loaf pan. For easy removal, line with parchment paper, then butter the parchment as well.
• In a medium bowl, whisk together 2 cups cake flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
• In a small bowl or measuring cup, stir together 1/4 cup fresh lemon juice and 1/2 cup whole-milk yogurt until smooth. Set aside.
• In a large bowl or stand mixer, beat 3/4 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 2 to 3 minutes.
• Add 3 large eggs, one at a time, mixing well after each addition. Stir in 2 teaspoons lemon zest.
• Add the dry ingredients in three additions, alternating with the yogurt mixture in two additions, beginning and ending with the dry ingredients. Mix just until combined and smooth.Do not overmix — overmixing develops gluten and makes the loaf dense rather than soft and tender.
• Scrape the batter into the prepared loaf pan and smooth the top.
• Bake for about 50 minutes, or until the top is golden, the center springs back lightly when touched, and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
• Let the loaf cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely before glazing.

Lemon Glaze

• In a small microwave-safe bowl, heat 3 tablespoons lemon juice and 3 tablespoons granulated sugar for about 20 seconds, just until the sugar dissolves.
• Whisk in 3/4 cup powdered sugar and 2 tablespoons softened butter until smooth. The glaze should be thick, smooth, and pourable.
• Let the glaze thicken slightly, then spoon it over the cooled loaf, letting it drip down the sides. Allow it to set for about 30 minutes before slicing.