Preheat your oven to 180°C (350°F) and grease a 9x5 inch loaf pan, lining it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt until evenly combined. Set aside.
Zest both lemons finely using a microplane, then juice them to measure out about 1/2 cup of lemon juice. Add the zest to the dry ingredients for a bright citrus aroma.
In a separate bowl, beat the eggs with a whisk until slightly frothy. Add the Greek yogurt, sugar, and neutral oil, then whisk until the mixture is smooth and well combined.
Pour the wet mixture into the bowl with the dry ingredients. Gently fold everything together using a spatula, just until there are no visible streaks of flour. The batter will be thick and fragrant with citrus.
Add the lemon juice to the batter and fold in gently, ensuring the citrus flavor is evenly distributed. The batter will remain thick but combined.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Place it in the center of the oven and bake for about 45-50 minutes.
Check for doneness by inserting a toothpick into the center; it should come out clean, and the loaf will be golden and fragrant.
If the top browns too quickly, loosely tent the loaf with foil and continue baking until fully cooked.
Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Once cooled, slice the loaf and enjoy the bright, tender crumb with a burst of citrus in every piece.
