Preheat oven to 350 degrees F. Line cupcake tin with paper wrappers.

Whisk flour, salt and baking powder together.

Cream sugar and butter together with electric mixer on medium speed. Reduce speed to low and add eggs one at a time until incorporated. Then add the vanilla.

Slowly add dry ingredients until well combined.

Gently fold in yogurt and lemon juice.

Separate into muffin tins and bake for 30-35 minutes if large, or 20-25 minutes if regular size, until a toothpick comes out clean.

While muffins are baking, make the glaze by whisking the powdered sugar, lemon juice and zest until smooth.

Let muffins cool slightly and top with glaze while still warm.