Let’s bake this incredibly moist Lemon Yogurt Cake:

1. Preheat Oven and Prepare Loaf Pan:

• Preheat your oven to 350°F (175°C).
• Grease an 8×4-inch or 9×5-inch loaf pan thoroughly with olive oil or your preferred grease. You can also line the pan with parchment paper, leaving an overhang on the two long sides to act as “handles” for easy removal of the cake later.

2. Combine Dry Ingredients:

• In a medium bowl, whisk together the 1 cup of all-purpose flour, ½ cup of almond flour, 2 teaspoons baking powder, and ¾ teaspoon sea salt until well combined and free of any lumps.

3. Prepare Lemon Sugar and Wet Ingredients:

• In a separate large bowl, add the ½ cup of cane sugar. Add the 1 tablespoon of lemon zest to the sugar.
• Using your clean fingertips, rub the lemon zest vigorously into the sugar until the sugar becomes fragrant, slightly clumpy, and pale yellow. This is a key step to release the lemon oils for maximum flavor!
• To the fragrant lemon sugar, add the ¾ cup whole milk Greek yogurt, ½ cup extra-virgin olive oil, 2 large room temperature eggs, and 1 teaspoon vanilla extract.
• Whisk these wet ingredients together until they are thoroughly combined and smooth.

4. Combine Wet and Dry to Make Batter:

• Pour the dry ingredient mixture into the large bowl containing the wet ingredient mixture.
• Using a rubber spatula or a wooden spoon, stir just until the ingredients are combined. Do not overmix! A few small streaks of flour are okay; overmixing will result in a tough, dense cake. The batter will be fairly thick.

5. Bake the Cake:

• Pour the prepared batter into the greased (and lined, if using) loaf pan.
• Use a spatula to spread the batter evenly and smooth the top.
• Place the loaf pan in the preheated oven. Bake for 40 to 50 minutes.
• The cake is done when it’s golden brown on top, the top springs back when lightly touched, and a wooden toothpick or skewer inserted into the center comes out clean or with only a few moist crumbs attached.

6. Cool Completely:

• Let the Lemon Yogurt Cake cool in the loaf pan on a wire rack for about 15-20 minutes.
• Carefully remove the cake from the pan (using the parchment sling if you used one) and place it right-side up directly on the wire rack to cool completely before glazing and slicing. This can take a couple of hours.

7. Make and Apply Lemon Glaze:

• Once the cake is completely cool, prepare the simple lemon glaze. In a small bowl, whisk together 1 cup of sifted powdered sugar with about 2 tablespoons of fresh lemon juice until smooth and drizzly. Add more lemon juice by the ½ teaspoon if too thick, or more sifted powdered sugar if too thin.
• Drizzle the lemon glaze over the top of the cooled loaf cake, letting it drip down the sides.
• Sprinkle with additional lemon zest for garnish, if desired. Let the glaze set for about 15-20 minutes before slicing and serving.

Patience during cooling is key for a neat glaze and clean slices!