Preheat oven to 180° C. Grease all sides of loaf pan with butter.
Crack two eggs and put in a mixing bowl. Using a wire whisk stir the eggs until beaten. Add 125 grams yogurt and whisk until well incorporated. NOTE: Do not throw the container for measuring other ingredients.
Pour sugar into the container from the yogurt and add to the mixture and whisk. Add lemon zest and vegetable oil and whisk.
In a small bowl. Measure all-purpose flour using the yogurt container and pour into the bowl. Add 1 tsp baking powder and mix well.
Add the flour and baking powder mix into the egg mixture gradually (in two batches) and slowly whisk until the batter is smooth.
Pour batter into the prepared loaf pan and bake for 40 minutes or until a skewer inserted into center of the cake comes out clean.
Stand cake in pan for 30 minutes to cool down. Release from pan and glaze with apricot jam and dust with light powdered sugar. Bon Appetit!