To a large bowl add the cane sugar, lemon zest, lemon juice, honey, eggs, oil, yogurt, milk and vanilla. Whisk well.
Next, add in the flour, baking powder, baking soda and salt. Whisk until combined.
Once baked, remove the pan from the oven.
Let it cool for 5-8 minutes before removing the lemon loaf from the pan. Then, transfer it to a cooling rack to cool completely.
While the loaf is cooling, make the icing. Once the loaf is completely cooled, pour and spread the icing over the top. Let it harden for about 5 minutes before slicing. Enjoy!