Oil and line a loaf pan or 9-inch round pan with parchment paper. Set aside.
In a mixing bowl, whisk together the yogurt, butter, vanilla, lemon juice, and zest.
Add the remaining ingredients and fold together with a spatula until combined.
Pour the mixture into the prepared pan.
Bake for 45-55 minutes, until the top is golden and the cake springs back when touched.
Cool in the pan for 15 minutes, then invert it onto a baking rack to cool completely. Cut into slices and serve immediately or freeze portions for later consumption.