In a medium bowl, cream together the oil, butter, and sugar for 3 minutes. Add the eggs and beat for 2 minutes longer. Add the yogurt, lemon juice, and lemon zest and beat until creamy.
Add flour, baking powder, and salt and stir until incorporated.
Pour the batter into a greased 8 x 4 inch loaf pan.
Bake for 44-50 minutes or until toothpick comes out clean. Begin to check bread at 35-40 minutes.
To make vanilla bean glaze:
In medium bowl, beat butter, powdered sugar, lemon juice, cream, and vanilla until creamy. Add more cream or lemon juice depending on desired consistency.
To make lemon glaze:
In small saucepan, bring the sugar and lemon juice to a simmer and cook until the sugar has dissolved -- about 3 minutes. Poke holes in bread with toothpicks and drizzle lemon glaze over bread.