1. Preheat your oven to 350 F (175 C). Lightly grease and flour a 9×5-inch loaf pan, or line it with parchment paper, leaving an overhang on the long sides to easily lift the loaf out later.

2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Add the lemon zest to this mixture and use your fingers to rub the zest into the sugar and flour. This helps release the lemon oils, infusing the dry ingredients with more flavor.

3. In a separate medium bowl, whisk together the unsweetened applesauce, Greek yogurt, eggs, milk, vanilla extract, and fresh lemon juice until well combined and smooth.

4. Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to a tough loaf.

5. Pour the batter evenly into your prepared loaf pan. Place it in the preheated oven and bake for 35-40 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown.

6. Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes. This allows it to firm up before you attempt to remove it. After 10-15 minutes, carefully lift the loaf out of the pan using the parchment paper overhangs (if used) or invert it onto a wire rack to cool completely.

7. While the loaf cools, prepare the glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice until smooth. If the glaze is too thick, add the remaining tablespoon of lemon juice a little at a time until it reaches a pourable consistency. Once the loaf is completely cool, drizzle the glaze evenly over the top.

8. Let the glaze set for about 10-15 minutes before slicing and serving. This ensures a beautiful, slightly firm topping.