Make the cake. Preheat oven to 350ºF/180ºC. Grease an 8-inch round pan. Set aside.
In a large bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
In a mixing bowl fitted with the paddle attachment, beat together the eggs and sugar until combined. Gradually add in the olive oil and mix until combined. Add the lemon zest and stir to combine. Add in half of the dry ingredients and mix to combine, then add in the yogur. Mix until incorporated. Add the remaining dry ingredients and mix until combined. Once all is added, be careful not to overmix the batter.
Pour batter into prepared pan and smooth the top. Bake for 43-40 minutes or until golden-edged and a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely on a wire rack.
Make cream cheese frosting. In a large bowl, using a mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until smooth and creamy. Add powdered sugar and vanilla extract and beat on low speed for 30 seconds until incorporated ( or powdered sugar will fly everywhere), then beat on high speed for 2 minutes until smooth and fluffy.
When the cake is completely cool, dollop the cream cheese frosting on top of the cake and spread it using a rubber spatula or cake spatula. Decorate as desired. Store cake at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days. Serve at room temperature.