Meyer Lemon-Yogurt Cake

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1/2 cup fruity olive oil, plus more for brushing

1 cup all-purpose flour, plus more for dusting

1/2 cup almond flour

2 teaspoons baking powder

1/4 teaspoon fine-grain sea salt

1 cup cane sugar

3 large eggs

1/2 cup low-fat Greek yogurt

2 teaspoons Meyer lemon zest

1 vanilla bean, seeds scraped (save the pod to infuse tea blends)

1/4 cup cane sugar

1/2 Meyer lemon, seeds removed, thinly sliced

1 cup sifted confectioners' sugar

1 tablespoon extra-virgin olive oil

1 tablespoon low-fat Greek yogurt

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