Lemon and Olive Oil Pound Cake

 Such a beautiful simple cake to put together and my son's favorite. I make it most often without the glaze .

Adapted from Cannelle et Vanille Bakes Simple

For the cake:
1 cup (200g) sugar
1 tbsp finely grated lemon zest
1 cup (140g) superfine brown rice flour
1 cup (100g) almond flour, sifted
3 eggs
½ cup (115g) whole-milk yogurt
½ cup (110g) extra-virgin olive oil
1 tbsp vanilla extract
1 tbsp baking powder
½ tsp kosher salt

For the glaze (optional):
2 cups (240g) powdered sugar
3 tbsp fresh lemon juice

1. Preheat the oven to 350°F. Grease the inside of a 9x5 inch loaf pan with olive oil. Cut a long strip of parchment paper and fit it into the pan crosswise leaving a bit of overhang so you can easily lift the cake out of the pan.

2. In a large bowl, rub the lemon zest into the sugar with your fingers until fragrant.

3. Add the remaining ingredients and whisk until smooth.

4. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted into the center comes out clean.

5. Let the cake cool in the pan on a wire rack for 15 minutes then invert onto the rack. Let the cake cool completely before glazing.

6. To make the glaze, in a medium bowl whisk together the powdered sugar and lemon juice until smooth. Put a tray under the wire rack and pour the glaze all over the cake, letting it run over the edges. Let the glaze set before slicing.