First Step: Preheat your oven to 350°F (175°C). Lightly grease an 8×4-inch loaf pan with olive oil or preferred cooking spray. Optionally, line the pan with parchment paper for easy removal of the cake.

Second Step: In a large bowl, sift or whisk together 1 cup all-purpose flour, ½ cup almond flour, 2 teaspoons baking powder, and ¾ teaspoon sea salt. This evenly distributes leavening and seasoning to promote uniform rise and flavor.

Third Step: In a separate bowl, mix ½ cup cane sugar with 1 tablespoon lemon zest by rubbing the zest into the sugar. This helps release the lemon’s fragrant oils, infusing the sugar with bright citrus aroma.

Fourth Step: Add ¾ cup Greek yogurt, ½ cup olive oil, 2 large eggs, and 1 teaspoon vanilla extract to the sugar and lemon zest mixture. Whisk these wet ingredients until smooth and creamy, ensuring complete blending.

Fifth Step: Gently pour the dry flour mixture into the wet ingredients, folding carefully until just combined. Avoid overmixing to maintain a tender, light crumb in your lemon yogurt cake.

Sixth Step: Pour the batter into the prepared loaf pan, smoothing the surface with a spatula. Bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean. The cake should achieve a golden color without over-browning.

Final Step: Allow the cake to cool completely in the pan on a wire rack. Prepare the lemon glaze by whisking about 1 cup powdered sugar with 1 tablespoon lemon juice, adding a tablespoon of yogurt for creaminess if desired. Drizzle the glaze evenly over the cooled cake and sprinkle extra lemon zest on top before slicing and serving.