Preheat your oven to 175C/350F. Grease and line a 5x9in loaf pan and line with parchment paper. Set aside.
In a mixing bowl, add the yogurt, butter, vanilla, eggs, and lemon juice and zest. Whisk together.
Add the remaining cake ingredients and fold together with a spatula, until well combined.
Pour the mixture into your prepared loaf pan and smooth out.
Bake for 45-55 minutes, until the top has browned and the cake springs back when touched.
Cool in the pan for 15 minutes, before turning out onto a cake rack, and leaving to cool completely. Ensure the cake has cooled before beginning the glaze.
For the glaze, add the powdered sweetener, lemon juice and about 2 teaspoons of the hot water into a bowl. Whisk together, continuing adding a small amount of water until the glaze is of pouring consistency.
Pour or drizzle over your cooled cake, the glaze will set within 10 minutes.