Lemon Yogurt Cake

Name: Lemon Yogurt Cake
Ingredients: 1 cup vegetable oil , canola oil, or olive oil, plus more for coating the pan; 3 cups ( 384 g ) all-purpose flour , divided; 1 1/2 cups ( 300 g ) granulated sugar; 1/4 cup finely grated lemon zest (from about 4 medium lemons); 4 large eggs; 2 cups ( 452 g ) plain whole milk yogurt (regular or Greek); 1 1/2 teaspoons vanilla extract; 1 tablespoon plus 1 teaspoon baking powder; 1 teaspoon kosher salt; 1 cup powdered sugar; 1 1/2 tablespoons freshly squeezed lemon juice; 1 tablespoon freshly grated lemon zest , optional