Whisk the flour, baking powder, and salt together in a medium bowl for 30 seconds to aerate.

In a large bowl, whisk the eggs and sugar for about 2 minutes until pale and slightly thickened. Whisk in the olive oil, yogurt, lemon zest, and lemon juice until smooth.

Fold the dry ingredients into the wet with a rubber spatula just until no flour streaks remain, about 10 to 12 strokes.

Preheat the oven to 350°F (175°C). Pour the batter into a greased 9x5-inch loaf pan, smooth the top, and bake 45 to 50 minutes until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then turn out onto a rack to cool completely. Slice and serve.