1. Preheat the oven to 350°F
2. Grease and line a 9-inch round cake pan with parchment paper.
3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
4. In a large mixing bowl, rub the lemon zest into the sugar with your fingertips until fragrant 5. Add eggs to the sugar mixture and whisk (or beat with an electric mixer) for 2–3 minutes until pale and thick.
6. Slowly stream in the olive oil while whisking to emulsify.
7. Mix in yogurt, vanilla bean paste, and lemon juice until smooth.
8. Gently fold in dry ingredients until just combined, do not overmix.
9. Pour into the prepared pan and bake for 35–40 minutes or until a toothpick comes out clean with a few moist crumbs.
10. Cool in pan for 15 minutes, then remove and let cool completely. Dust with powdered sugar, slices of lemon and enjoy!
Recipe: @sizzlewithgaby
Photography: @sizzlewithgaby
