• Heat oven to 350 degrees. Butter and flour a 9x5-inch loaf pan.
• In a medium mixing bowl, whisk together the flour, baking powder, and baking soda.
• In a stand mixer or with a handheld electric mixer, beat the butter and granulated sugar until light and fluffy. Beat in yogurt, eggs, ¼ cup fresh lemon juice, and vanilla.
• Stir in the lemon zest and dried cranberries, and then stir in the dry ingredients until incorporated, taking care not to over beat the batter.
• Spread the batter in the prepared loaf pan, and bake at 350 degrees for 50 minutes or until a toothpick inserted into the center of the bread comes out clean.
• Cool in the pan for about 10 minutes and then remove the bread to a wire rack to cool completely.

For the glaze:

• Whisk together confectioners sugar, 1 tablespoon fresh lemon juice, and lemon zest. Pour over the cooled lemon bread.