Preheat your oven to 325°F. Grease a 9x9 inch springform pan with butter.

Whisk together the all-purpose flour, baking powder, baking soda and salt in a mixing bowl. Set aside.

Place the sugar and lemon zest into a large mixing bowl. Press the lemon zest into the sugar until it’s broken up and evenly distributed.

Add the eggs and whip for about 2-3 minutes until the color turns into a pale yellow.

Slowly mix in the olive oil until evenly combined.

Add the Greek yogurt, lemon juice and vanilla extract, whisking until the color is uniform.

Gently add the dry ingredients and whisk until all the little lumps have dissolved.

Pour the batter into the pan and tap a few times to burst any bubbles. Bake for 25-30 minutes, checking to make sure the edges don’t get too dark. Insert a toothpick into the center and it should come out mostly clean.

Allow the cake to cool in the pan for about 10 minutes, then remove the springform and continue to cool on a rack.

When the cake is almost room temperature, make the glaze by whisking together the powdered sugar, lemon juice and vanilla extract until fully smooth, no lumps. Pour the glaze over the top allowing it to drip down the sides.

Top with sugared lemon slices and serve.

Optional step. Slice a lemon into thin, even slices removing any seeds. Whisk together the sugar and water until it mostly dissolves. Add the sugar water into a large deep skillet and bring to a boil. Lower the temperature to low and add the lemon slices. Allow the lemons to cook for about 9-10 minutes per side, then place them on some parchment to cool completely. You can do this step while the cake is in the oven.