Preheat your oven at 175℃ and line your loaf pan with parchment paper.
In a medium bowl, combine the flour, baking powder and salt. Set this aside.
In a large bowl, add the sugar and lemon zest. Use your fingertips to mix these two, as that's what will release the lemon aroma and flavour.
Add in the eggs, yoghurt, milk cream, lemon juice & mix until everything's incorporated.
Fold in the dry ingredients, just until everything's combined. Do not overmix!
Pour the batter in your prepared pan and bake this for 50-60 minutes. (start checking on the cake after 40min, as every oven works different)
Work on your lemon syrup. In a saucepan, add all the syrup ingredients (water, sugar & lemon juice) and place on medium-low heat. Once it start boiling, take it off the heat and leave it on the side.
Let's finish with the lemon glaze as well. In a small bowl, mix the lemon syrup & milk. Add in the powdered sugar, gradually until you reach to the flavour of your liking. (You might want more or less sugar than the amount I used)
Once the cake is done, allow it to cool completely before adding the lemon syrup, then the glaze on top. Slice and enjoy!