Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with extra-virgin olive oil and line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and sea salt. Set this mixture aside.
In a large bowl, combine the cane sugar and lemon zest. Use your fingers to rub the zest into the sugar, releasing the lemon oils. Add the Greek yogurt, olive oil, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to a dense cake.
Pour the batter into the prepared cake pan. Tap the pan lightly on the counter to remove any air bubbles. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a cooling rack to cool completely.
While the cake cools, you can prepare a simple lemon glaze by whisking together powdered sugar and lemon juice until smooth. Drizzle it over the cooled cake and sprinkle with additional lemon zest for an extra pop of flavor.
