Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it with vegetable oil and dusting with flour.

In a medium bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Whisk together.

In a large mixing bowl, rub the zest of 2-3 lemons into 1 cup of granulated sugar. Add 1 cup of yogurt, ⅓ cup of vegetable oil, 3 room temperature eggs, and 1 teaspoon of vanilla extract. Mix until smooth.

Gently fold the dry ingredients into the wet mixture until no dry spots remain visible.

Pour the batter into the prepared cake pan and bake for 45-50 minutes, until golden brown and a toothpick comes out clean.

Prepare the lemon syrup by heating ½ cup sugar and ¼ cup lemon juice in a saucepan until dissolved.

Poke holes in the warm cake and pour lemon syrup over it. Let cool in the pan for 20 minutes.

Transfer the cake to a wire rack and glaze with a mixture of 1 cup powdered sugar and 2-3 tablespoons lemon juice. Top with thinly sliced lemon if desired.