Now it’s time to make the cake batter. First, whisk together the flour, baking powder, and salt in a large bowl, then set aside. Next up, either in the bowl of a stand mixer fitted with a paddle attachment or in a large bowl using a handheld mixer, beat the eggs on medium-high speed for about a minute, until combined. Gradually add the sugar to the eggs, beating until the mixture is thick and pale yellow — this should take about 3 minutes.
Combine the olive oil and yogurt in a measuring cup. Then, switch your mixer to low speed and add in a bit of the flour mixture, followed by a bit of the oil/yogurt mixture — keep alternating until both are incorporated. Be sure to start and end by adding the flour mixture. Finally, pour in the lemon juice/zest (be sure to reserve 3 tablespoons for the glaze), and beat on low until just combined. “Be sure to not overmix,” Vergara advises.
