Yep, here it is in metric:
180g plain flour
2 tsp baking powder
1/2 tsp sea salt
240ml plain whole-milk yogurt
200g caster sugar
3 large or very large or 4 medium eggs
2 tsp grated lemon zest (approx 2 lemons' worth)
1/2 tsp pure vanilla extract
120ml vegetable oil
225g fruit (if adding), eg. raspberries, blueberries or blackberries, fresh rinsed or thawed from frozen, and mixed with 1 Tbsp flour (to stop it sinking in the cake)
Follow the instructions here - basically just mix all dry ingredients, all wet ingredients and then whisk dry into wet, add the fruit, bung into greased and floured pan with some parchment paper on the bottom to make sure it stays together for your award ceremony, and bake at 180c/gas 4 for 50 min (though I have a lazy oven so usually have to bake at gas 5 at least an hour or more).
Once a tester comes out clean, take out of the oven and cool 10 minutes in the tin. Dissolve 1 Tbsp sugar in 80ml freshly squeezed lemon juice and pour over the cake while still warm (get it to soak into all the cracks).
If you also want a nice glaze, mix 2 Tbsp lemon juice + 100g confectioners' sugar with a whisk until smooth, pour over the cake and let it drizzle down the sides. It should set a bit as it cools.