Preheat your oven to 350 degrees. Grease a 9-inch springform pan with butter or coconut oil. Wrap the bottom of the pan in aluminum foil. This cake may leak some oil and the aluminum foil will catch that in your oven. Set aside.

In the bowl of your stand mixer blend together the olive oil, eggs, sugar, vanilla, lemon juice and yogurt until they're combined.

In a large mixing bowl whisk together the gluten free flour, baking powder, baking soda and salt.

Add the dry ingredients to the wet ingredients and blend just until combined.

Pour the cake batter into your greased pan evenly. Sprinkle 2 tablespoons of granulated sugar evenly over the top.

Bake at 350 degrees for 50-55 minutes. The cake will be lightly browned on top and a toothpick will come out clean when it's done.

Let the cake cool for 10 minutes and the gently remove the sides of the springform pan. Allow the cake to cool completely before dusting with powdered sugar and serving.