Preheat the oven to 350°F and line an 8×4-inch loaf pan with parchment paper.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In another large bowl, place the sugar and lemon zest and use your fingers to rub them together until well blended and fragrant. Add the eggs, yogurt, olive oil and lemon juice and whisk to combine.

Transfer the dry ingredients on top of the wet ingredients and mix until no streaks remain.

Pour the batter into the prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean. If necessary, tent the pan with foil after 45 minutes of baking to prevent the top from browning too much.

Remove from the oven and allow the bread to cool completely in the pan, set on a wire rack before slicing.

Meanwhile, make the glaze. Whisk all ingredients until smooth. Drizzle glaze over cooled bread and serve immediately.