Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan or a 9-inch round cake pan.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a separate medium bowl, combine the Greek yogurt, melted butter, eggs, lemon zest, lemon juice, and vanilla extract. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.
In a small bowl, mix the brown sugar and ground cinnamon. Add the cold cubed butter and use a pastry cutter or fork to combine until the mixture resembles coarse crumbs.
Pour half of the batter into the prepared pan and spread evenly. Sprinkle half of the cinnamon sugar crumb topping over the batter.
Add the remaining batter on top and spread evenly. Sprinkle the remaining cinnamon sugar crumb topping over the cake.
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then remove the sides of the springform pan or invert the cake onto a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and lemon juice until smooth to make the lemon glaze.
Drizzle the lemon glaze over the cooled cake before serving.