Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with vegetable oil, then dust with flour.

In a medium bowl, combine the flour, baking powder, and salt. Whisk together until blended.

In a large bowl, rub lemon zest into granulated sugar. Then mix in yogurt, vegetable oil, eggs, and vanilla extract until smooth.

Fold the dry ingredients into the wet mixture until just combined. Do not overmix.

Pour batter into the prepared pan and bake for 45-50 minutes, or until golden brown and a toothpick comes out clean.

While cooling, prepare the lemon syrup by dissolving sugar in lemon juice over medium heat.

Poke holes in the cake and pour the warm lemon syrup over it. Allow to cool for 20 minutes in the pan.

Make the lemon glaze by whisking powdered sugar with lemon juice until thick but pourable.

Once cooled, drizzle the lemon glaze over the cake and, if desired, garnish with lemon slices.