Preheat your oven to 350°F and grease an 8×4-inch loaf pan.
In a big bowl, mix together the all-purpose flour, almond flour, baking powder, and salt.
In another bowl, whisk the sugar and lemon zest. Add yogurt, olive oil, eggs, and vanilla. Whisk until well combined.
Pour the dry ingredients into the bowl with the wet ingredients, stirring until just combined. Don’t overmix.
Pour the batter into the prepared pan and bake for 40 to 50 minutes or until a toothpick comes out clean.
Let the cake cool completely before taking it out of the pan.
Make the lemon glaze by combining powdered sugar and 2 tablespoons of lemon juice. Whisk until smooth, adding more lemon juice if needed for a pourable glaze.
Drizzle the glaze over the cooled cake, sprinkle with lemon zest, slice, and enjoy!