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Heat the oven to 350°F (175°C). Line a 10-inch (25-cm) round baking pan with parchment paper.
In a medium mixing bowl, combine sugar, salt, and lemon zest.
Massage everything together using your fingers until fragrant and until the sugar turns a pale yellow.
Add the oil, eggs, lemon juice, and almond flour. Whisk to combine. Once smooth, add the flour on top. Sprinkle the baking soda and baking powder on top of the flour, and run your fingers through the dry ingredients to evenly distribute the rising agents through the flour. Whisk everything until combined or until there are no visible dry flour spots.
Pour the cake batter into the pan, and bake for 40 to 45 minutes, or until golden brown on top, checking on it halfway through.
Take the cake out of the oven, poke a bunch of holes in it using a toothpick or skewer and evenly juice the remaining lemon all over the cake.
While the cake is chilling, make the toppings: peel the lemons, slice the peels, boil them, simmer with sugar and water, coat with citric acid and sugar mixture, cut into smaller pieces.
For the glaze, combine the powdered sugar and lemon juice in a bowl. Whisk until smooth. Pour the glaze all over the cake.
Top the cake with sour candied lemon peels and pistachios. Cover and store at room temperature.
Serve with yogurt and a drizzle of olive oil on top.