Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment. In a medium bowl, whisk 1 3/4 cups of the flour with the baking powder, baking soda, and salt.

In a large bowl, whisk the melted butter and sugar until glossy. Add the eggs, vanilla, yogurt, and lemon zest and whisk until smooth.

Toss the strawberries with the remaining 1/4 cup of flour. Fold the dry mixture into the wet mixture until just combined, then gently fold in the flour-coated strawberries.

Scrape the batter into the pan and bake for 50 to 60 minutes, until a toothpick comes out with moist crumbs. Cool in the pan 10 minutes, then transfer to a wire rack.

When the cake is completely cool, whisk powdered sugar and lemon juice into a pourable glaze. Drizzle over the loaf, let set 10 minutes, then slice.