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Preheat oven to 350°F. Grease a 9×5‑inch loaf pan with a nonstick spray or oil.
In one bowl, whisk flour, salt, baking soda, and baking powder.
In a second bowl, beat yogurt, sugar, and olive oil until smooth. Then whisk in the beaten eggs, vanilla, lemon zest, and lemon juice.
Gradually whisk the dry ingredients into the wet until just combined. Be careful not to over-whisk the batter.
Scrape into the pan and bake for 45–55 minutes, until a toothpick comes out clean and the cake pulls slightly from the sides.
Let the cake cool in the pan for 15 minutes. Run a small knife along the edges to loosen it, then invert the cake onto a wire rack. Carefully turn it right side up to cool completely.
Dust with powdered sugar and as much lemon zest as you like and serve.