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Preheat your oven to 180°C/350°F (fan forced oven).
In a large mixing bowl, combine the olive oil, sugar, vanilla, and lemon zest, whisking until well mixed.
Add the eggs and continue whisking until the mixture is smooth.
Gently fold in the flour, baking powder, bi-carb soda, and sea salt until nearly combined.
Carefully stir in the yoghurt, lemon juice, and passionfruit pulp until just combined.
Pour the batter into a pre-lined loaf tin, ideally one that is about 31 cm long.
Bake in the oven for 45 minutes at 180°C/350°F.
While the cake is baking, prepare the passionfruit glaze by mixing the icing sugar, lemon juice, olive oil, and passionfruit pulp in a small bowl until smooth.
Once the cake is done baking, take it out of the oven and while it's still warm, pour three-quarters of the passionfruit glaze over the top.
Run a knife around the edge of the cake to create space for the glaze to soak in.
Let the cake rest in the tin for 30 to 60 minutes to absorb the glaze.
Remove the cake from the tin and place it on a serving plate to cool completely.
Once cooled, spread mascarpone on top of the cake and drizzle with the remaining glaze.