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Preheat the oven to 180 deg C and line a 10 inch round tin by brushing it with olive oil and placing a piece of baking paper at the bottom of the tin.
In a large mixing bowl add the castor sugar, lemon zest and rub together until you can smell the lemon aroma.
Add the lemon juice, olive oil, almond extract and vanilla. Whisk vigorously until smooth, 1-2 minutes. Add the yogurt and whisk well. Add the eggs and whisk together.
Add the flour, baking powder, baking soda, salt and whisk until smooth.
Pour the batter into the lined tin and sprinkle over the granulated sugar on top. Bake for 25-28 minutes or until a tooth pick inserted into the center comes out clean.
Serve it with lightly whipped cream and lemon curd.