Preheat oven to 170°C and butter and flour a loaf tin very well. Set aside.
Place eggs and sugar into the Thermomix bowl and whip 4 min/37°C/Butterfly/speed 3.
Add the finely grated lemon zest and juice, EVOO, yoghurt and lemon oil. Whip 1 min/Butterfly/speed 3. Remove the Butterfly.
Add the flour and fold in using a spatula until just combined. Pour into prepared tin and bake 40 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin for at least 10 minutes then transfer cake to a wire rack to finish cooling completely before glazing.
To make the glaze, place the butter and icing sugar into a small bowl and blend by hand, adding the lemon juice slowly to loosen up the mixture until is is a good pouring consistency.
Drizzle over the cake, garnish with edible flowers and or thinly sliced lemon slices.