Lemon Yoghurt Cake (Grain Free)

Name: Lemon Yoghurt Cake (Grain Free)
Cuisine: European
Ingredients: butter or coconut oil for greasing tin; 3 large (60g) eggs; 100g honey (or pure maple syrup); zest of 2 lemons (finely zested); 70g lemon juice; 300g blanched almond meal; ½ tsp bicarb soda; 280g Greek yoghurt (or thick coconut yoghurt for dairy free); 120g extra virgin olive oil; 60g honey (or pure maple syrup); 2 Tbsp water; zest of 1 lemon (finely zested, or sliced thinly with sharp knife); 20cm round cake tin (not spring form or it will leak!); baking paper; a large, high-sided baking dish*