Position a rack in the lower-middle of the oven and preheat to 350°F (175°C). Brush the inside of a 10-cup Bundt pan with the very soft butter, working methodically into the center tube, sharp corners, and decorative grooves. Add the 12 g flour, rotate and tap the pan until every buttered surface has a thin coating, then knock out all loose flour. This dry, continuous coating is essential because exposed patches are where the cake is most likely to stick.
Sift the 330 g flour, baking powder, baking soda, and 5 g salt into a medium bowl, then whisk for 20 seconds to distribute the leaveners evenly. In a large mixing bowl, combine the granulated sugar and lemon zest. Rub them together firmly with clean fingertips for about 1 minute, until the sugar feels slightly damp, turns pale yellow, and smells strongly of lemon. This releases the zest’s aromatic oils before the liquid ingredients dilute them.
Add the room-temperature eggs to the lemon sugar. Using a stand mixer with the whisk attachment or a hand mixer, beat on medium-high speed for 4 to 5 minutes. Stop once the mixture is pale, thickened, and approximately doubled in volume; batter falling from the whisk should leave a ribbon on the surface for 2 to 3 seconds. Scrape the bowl halfway through so no dense sugar remains at the bottom. This aeration provides fine, even lift rather than large tunnels.
Reduce the mixer to medium-low speed. Pour the olive oil into the egg foam in a thin, steady stream over 90 seconds, aiming near the side of the bowl rather than directly onto the whisk. Continue mixing for 30 seconds, until glossy, uniform, and slightly thickened with no oily layer. In a separate bowl, whisk the yogurt, 75 g lemon juice, and vanilla until smooth. Both mixtures should be at room temperature to reduce curdling and preserve the emulsion.
Switch to a flexible spatula. Fold one-third of the flour mixture into the olive oil mixture using broad strokes around the bowl and through the center. Fold in half of the yogurt mixture, then repeat with another third of the flour and the remaining yogurt. Finish with the final flour addition. Stop as soon as no dry pockets remain; the batter should be thick, glossy, and pourable. Scrape the bottom carefully because hidden flour there can create dense streaks in the finished crumb.
Transfer the batter to the prepared Bundt pan, distributing it evenly around the center tube. The 10-cup pan should be comfortably below two-thirds full. Smooth the surface and tap the pan twice on a folded kitchen towel to release large trapped bubbles without collapsing the fine aeration. Bake for 48 to 55 minutes, rotating once after 35 minutes. The cake is done when deeply golden, springy at the thickest section, and a skewer emerges with moist crumbs but no wet batter.
Set the pan on a wire rack and leave the cake undisturbed for 15 minutes. During this interval, the structure firms while the edges begin to contract from the metal. Gently press any edge that still touches the pan and loosen only the top rim with a thin flexible spatula, without digging into the decorative sides. Place the rack over the pan, invert both together, and lift the pan straight up. Cool the unmolded cake completely for at least 1 hour 45 minutes before glazing.
Place the completely cool cake and rack over a rimmed sheet pan. Whisk the sifted confectioners’ sugar, 36 g lemon juice, and 1 g salt until smooth and opaque. The glaze should fall from the whisk in a thick ribbon and slowly merge back into the bowl; if it seems stiff, keep whisking before changing its consistency. Spoon it over the crown so it drips naturally down the ridges. Let the glaze set for 30 minutes before transferring and slicing with a serrated knife.
