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Preheat the oven to 180C fan-forced (200C conventional). Grease and flour a 26cm ciambella, savarin or bundt tin. Set aside.
In a large bowl, place the sugar and lemon zest. Rub the lemon zest into the sugar using your fingertips until it is damp and fragrant. Whisk in the eggs until they’re well combined. Follow with the olive oil and yoghurt, whisking well. Add the flour and salt and whisk until just combined.
Spoon into the prepared tin and bake for 30-35 minutes or until a skewer comes out clean when tested. Allow to cool for 5 minutes in the tin, then invert onto a wire rack to finish cooling.