2 eggs1 cup vanilla Greek yogurt1 cup sugar1/4 cup canola oilzest of 1 lemon3 Tbs Limoncello (or lemon juice)2 cups flour1 1/2 tsp baking powder1/2 tsp baking soda1/4 tsp saltGlaze1/2 cup powdered sugar1 1/2 to 2 Tbs Limoncello or Lemon Juice (adjust as necessary)1 tsp lemon zestPreheat the oven to 350 degrees.In a large bowl, whisk together the eggs, yogurt, sugar, oil, lemon zest and 3 Tbsp limoncello or lemon juice. In another bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients, stirring just until incorporated, 15-20 stirs, being careful not to over mix.Spray an 8.5 x 4.5-inch loaf pan (or alternatively 3 mini loaf pans, 5 3/4 x 3 inch) with cooking spray. Pour the batter into the pan. Bake about 40 minutes for the larger loaf pan or 30-35 minutes for the smaller loaf pans, or until a tester comes out clean and the top of the cake is golden. Cool the cake in the pan for about 5 minutes. Remove from pans and continue cooling on a wire rack.When the cake is cool, whisk the powdered sugar with 2 Tbs limoncello or lemon juice in a small bowl until smooth. Drizzle the glaze over the cake.