• In a small saucepan, cover the lemon with water and boil for 10-15 minutes until soft. Cool and roughly chop removing any pips. Be careful to keep all the juice.
• Preheat the oven to 160 °C. Line the loaf tin with baking parchment or grease with a little olive oil.
• Sieve the baking soda, powder, salt, flour and almond flour. Make sure the dry ingredients are well combined.
• In a food processor, whizz the sugar, vanilla and whole chopped lemon until frothy and the lemon is pureed. Add the beaten eggs and whizz well. With the blade turning gently - drizzle in the olive oil and then add the yoghurt until fully incorporated.
• Whisk in the flour mixture but don't overmix. A couple of turns until the flour has dissolved.
• Immediately pour into the prepared tin and bake for 35 minutes. Check on the cake after 25 minutes. If a toothpick/knife comes out clean, remove it from the oven.

  If it needs a little longer but the is top browning too quickly - cover it with a piece of foil

  Because of the potential slight difference in the juiciness of the lemon - sometimes this cake takes 25-30 or even 35 minutes. Keep an eye on it!
• Serve with a dusting of powdered sugar and freshly zested lemon or the lemon glaze.

Optional Lemon Glaze

• Mix the powdered sugar and teaspoon of lemon zest with two tablespoons of lemon juice, adding more juice until you have a thick, spreadable glaze.
• When the cake is cool. Pour a third of the glaze over the cake - when it has set pour as much as you need of the remaining glaze.