Make the cake:

Grease the walls and base of your springform pan, then line with a parchment paper circle and grease again. Place prepared pan into refrigerator to chill while you make the cake batter

Meanwhile, preheat oven to 350 F and set rack in the center or lower third with enough space for cake to rise and mound slightly.

In a medium bowl, add the lemon zest and sugar, and use your fingers to pinch and distribute the citrus essential oils until you have what feels like slightly damp sand.

Using a whisk or hand mixer, whisk in each egg, beating 15 seconds after each addition. Once all eggs have been incorporated, beat another minute until color lightens slightly and mixture is well aerated. Add the vanilla extract, yogurt and milk and whisk or beat to combine, then pour in the olive oil and ½ cup lemon juice, and whisk or beat until oil is fully incorporated into the batter with no separation. Set aside.

In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Form a well and slowly pour the wet batter into this dry mix, using a whisk or hand mixer to blend together until batter is just combined. Overworking at this stage will result in a less tender cake.

Remove springform pan from the refrigerator and pour in the prepared batter. Bake 40 to 50 minutes or until a cake tester comes out clean. Remove from the oven and allow to cool 5 minutes before using a cake tester (or wooden skewer or toothpick) to poke holes over the surface, then spoon 2 tablespoons fresh lemon juice overtop for added fresh lemon flavor and moistness. Allow to cool 15 minutes more before turning out of the pan and allowing cake to cool completely right side up on a cookie rack.

Make the icing:

Sift the powdered sugar into a bowl and whisk in about 2 tablespoons lemon juice and until perfectly smooth. Add more lemon juice to adjust consistency as desired. It should be pourable but not overly runny.

To assemble:

Pour over the cooled cake, using a spatula to distribute a smooth, even layer. Sprinkle with flaky salt and allow to set before slicing to enjoy! Will keep on the counter up to 3 days or wrapped well in the refrigerator for 1 week (but it never lasts that long!).