Preheat oven to 350 degrees.

In the bowl of a countertop mixer, combine the flour, sugar, baking powder, baking soda, salt, and lemon zest. Stir until well combined. Set aside.

In a medium bowl, combine the eggs, vanilla extract, and lemon juice. Stir until well combined.

Slowly pour the liquid ingredients (minus the olive oil) into the mixer bowl. Mix on low speed until a thick batter forms.

With the machine running on low, slowly pour in the Olivari Olive Oil. Mix on medium-low for 3-4 minutes, or until the batter is uniformly mixed.

Divide the batter evenly into 2 ungreased 9" round cake pans.

Bake at 350 degrees for 32-34 minutes, or until tops are lightly golden and a toothpick inserted into center of cake comes out clean.

Remove from oven and cool completely before filling.

In a medium saucepan, combine the sugar, milk, and lemon zest. Stir until combined and then heat oven low heat until gently simmering. Continue to simmer for 3-4 more minutes, stirring often.

Meanwhile, in a separate bowl, combine the lemon juice, cornstarch, and egg yolks. Stir until fully combined.

Once milk mixture has finished simmering, slowly pour approximately 1/4 of the milk mixture into the egg yolk mixture, stirring constantly while pouring.

Now pour this heated egg yolk mixture back into the saucepan with the remaining 3/4 milk mixture. Heat over medium-low until boiling. (Note: Stir constantly throughout this stage to prevent burning!)

Allow the combined mixture to boil for 30-45 seconds, then remove from heat.

Add the butter and stir until fully melted.

Wrap in plastic wrap and place in refrigerator to cool.

Once cool, fold in the Greek yogurt.

Place single layer of cake on a large plate.

Using an offset spatula, spread a layer of Lemon Cream Filling over top of cake.

Place the second layer of cake on top.

Dust top of cake with confectioner's sugar (optional).