Begin by preheating your oven to 350ºF (175ºC) and lightly greasing a 9-inch round baking pan with olive oil to ensure the cake releases easily after baking.

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk together until the dry ingredients are thoroughly incorporated.

Make a well in the center of the dry mixture, then pour in the olive oil, Greek yogurt, and cracked eggs. Gently whisk the wet ingredients into the dry ingredients until they are well combined and the batter is smooth.

Add the freshly squeezed lemon juice and the zest of one lemon to the mixture. Stir until the lemon is evenly distributed and the batter is lump-free.

Carefully pour the batter into the prepared baking pan, spreading it out evenly. Place the pan in the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean, indicating it is fully baked.

Once done, remove the cake from the oven and allow it to cool in the pan for at least 10 minutes. This helps the cake settle and makes slicing easier.

Slice and serve the cake as is, or enhance it with a dollop of Greek yogurt and fresh raspberries for a delightful, refreshing touch.