Preheat the oven to 162 degrees celsius. Whisk together the flour, salt, baking soda, and baking powder.
Beat the sugar with the softened butter until fluffy. Add in the eggs one at a time, beating after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
Combine the flour mixture and greek yoghurt into the wet ingredients, alternating between the two.
Line a greased 8x4 inch loaf pan with a baking sheet, or greased aluminum foil. Spoon the batter into the pan and smooth the top.
Bake at 162 degrees celsius for 55-60 minutes, or until a skewer inserted in the middle comes out clean.
If the top of the cake browns before the inside is cooked, cover the top tightly with aluminum foil and bake for an additional 10 minutes, checking in between.
Remove the pan from the oven and allow the cake to cool for 15 minutes. Slide a butter knife around the edges, and lift it out of the pan using the foil or baking sheet. Place it on a wire rack to cool.
Make the glaze: Sift half a cup of icing sugar into a bowl, and mix in 1 tablespoon of freshly squeezed lemon juice. Pour the glaze over the cake while it's still warm.
Allow the cake to cool completely before slicing.
