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Cream butter and sugar until well combined.
Add eggs, one at a time, until incorporated.
In another bowl, combine flour, salt, baking soda, and baking powder.
Mix in greek yogurt, vanilla extract, lemon zest, and lemon juice.
Combine the dry and wet ingredients, alternating between flour and yogurt until everything is mixed.
Transfer the batter to an 8x4 baking pan lined with parchment paper.
Bake at 350 degrees for 55-60 minutes.
Let it cool completely for about an hour.
For the glaze, mix cream cheese, butter, vanilla extract, powdered sugar, and salt.
Slowly add milk until you achieve a pourable consistency.
Pour the glaze over the cooled lemon loaf and let it set for 15 minutes.