Preheat your oven to 350°F (175°C). This ensures the cake bakes evenly.

In a large mixing bowl, combine the yogurt, sugar, and eggs. Whisk until smooth and well combined.

Add the vegetable oil and vanilla extract to the mixture, whisking until fully incorporated.

In a separate bowl, sift together the flour, baking powder, and salt. This helps to aerate the flour and remove any lumps.

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Do not overmix to keep the cake light and fluffy.

Grease and flour a 9-inch round cake pan to prevent sticking.

Pour the batter into the prepared cake pan, smoothing the top with a spatula.

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. This step is crucial for ensuring the cake is fully cooked.

Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.

In a small bowl, whisk together the sifted powdered sugar and lemon juice until smooth. This glaze adds a refreshing touch to the cake.

Once the cake has cooled completely, drizzle the glaze over the top using a spoon or a piping bag for a decorative touch.