Preheat your oven to 180°C (350°F). Lightly grease a 9x5-inch loaf pan and line it with parchment for easy removal.
In a large mixing bowl, whisk together the flour, baking powder, and a pinch of salt until evenly combined. Set aside.
In a separate bowl, zest the lemon directly into the yogurt, then add the sugar and stir until the mixture is smooth and fragrant.
Add the eggs one at a time to the yogurt mixture, whisking well after each addition to incorporate air and create a smooth batter.
Pour in the melted butter and gently fold it into the wet mixture, creating a homogenous, slightly glossy batter.
Gradually add the dry ingredients into the wet, folding gently with a spatula until just combined. Do not overmix; a few lumps are fine.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula and tapping gently to settle the batter and release air bubbles.
Bake in the preheated oven for 45 to 50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean with moist crumbs.
Remove the loaf from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
If desired, brush the warm loaf with a simple glaze made from powdered sugar and lemon juice for a shiny, flavorful finish. Allow the glaze to set before slicing.
Slice the loaf with a serrated knife, revealing a tender, moist crumb infused with bright lemon aroma and tangy yogurt flavor.
