Preheat oven to 350 degrees F. Grease and flour a 9×5-inch loaf pan and set aside.
Bread– To a large bowl, add the eggs, sugar, yogurt, and whisk vigorously until smooth and combined.
Drizzle in the vegetable oil while whisking to combine.
Add the lemon zest, lemon extract, and whisk to combine. Note – Please do not substitute lemon juice or lemon oil on this step…you will want to use lemon extract for full flavor.
Add the flour, baking powder, salt, and stir until just combined, don’t overmix. The batter will be lumpy and that is totally fine…you do not want to mix until smooth.
Pour the batter out into the prepared pan, smoothing the top lightly with a spatula. Bake for about 50 to 52 minutes, or until the top is domed, set, and a toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter. If the loaf appears to brown faster than finished baking, then cover the top loosely with foil until baking is complete.
Allow loaf to cool in pan on top of a wire rack for at least 30 minutes before removing onto the rack to cool completely before glazing.
Lemon Glaze – In a small bowl, add the confectioner’s sugar and slowly drizzle in the lemon juice while whisking until smooth and combined.
Evenly drizzle glaze over bread before slicing and serving.
The bread may be kept in an airtight container and stored at room temperature for up to 5 days or in the freezer for up to 6 months.