Preheat the oven to 350°F.
In a large bowl, whisk together the eggs, yogurt, butter, limoncello (or lemon juice), vanilla bean seeds (or vanilla extract), lemon zest, and sugar. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients, stirring until just combined (try not to overmix the batter).
Pour the batter into your prepared pan. Bake for 40-45 minutes until a cake tester or toothpick inserted into the center is clean and the top of the cake is golden brown.
Remove from the oven and let sit for 10 minutes on a cooling rack. Meanwhile, prepare the glaze by whisking together the sifted powdered sugar and the limoncello (or lemon juice) in a bowl until smooth.
Remove the cake from the pan by inverting the pan. Turn the cake over and poke holes in the top of the cake with a cake tester or toothpick. Pour a little of the glaze over the cake, allowing it to soak in. Let cake cool completely.
Drizzle the remainder of the glaze over the cake and let dry.
Serve and enjoy the sunshine!