Preheat the oven to 180 degrees Celsius - 356 Fahrenheit
Grease the pan, sprinkle with flour, and shake off excess. Next, cut a strip of baking paper that will fit the bottom of the pan (put the pan on a baking sheet, and draw a line around the pan to mark it).
Sift the flour into a wide bowl, add baking powder and salt and mix with a whisk. Set aside.
Put the wet ingredients in a separate bowl: yogurt, almond butter, sugar, lemon juice, lemon zest, and vanilla; mix well; add olive oil and mix well.
Gradually add the flour mixture to the wet mixture and mix until combined without lumps. Avoid over-mixing.
Pour gently into the mold and level with a spatula.
Transfer to the center of the oven and bake for 40-45 minutes until a wooden skewer inserted into the center of the cake comes out clean.
Put baking paper on the work surface. Place a wire rack over the baking paper. Remove the cake from the oven and put it on the rack to cool completely.
When the cake has completely cooled, turn it over on the wire rack. Remove the mold and the baking paper. Turn the cake over again - face up.