Step 1

Preheat the oven to 350°F and spray an 8x4-inch loaf pan with cooking spray.

Step 2

In a large bowl, whisk together the flour, almond flour, baking powder, and salt.

Step 3

In another large bowl, whisk together the cane sugar and lemon zest. Then add the yogurt, olive oil, eggs, and vanilla and whisk to combine.

Step 4

Pour the dry ingredients into the bowl with the wet ingredients and stir until just combined. Don’t overmix.

Step 5

Pour the batter into the prepared pan and bake for 40 to 50 minutes, or until a toothpick inserted comes out clean.

Step 6

Let cool completely before removing the cake from the pan.

Step 7

Make the lemon glaze according to this recipe and drizzle it over the cooled cake. Sprinkle with lemon zest, slice, and serve.