Line a loaf tin with parchment paper, or grease well
In a medium bowl, whisk together flour, baking powder, salt and ginger. Set aside
In a large bowl, use your fingertips to rub the lemon zest into the sugar until fragrant and well combined
Whisk the eggs, yoghurt, olive oil, and vanilla into the sugar mixture, and then whisk the flour mixture into the wet ingredients
Tip the mixture into the loaf tin, and bake for 55-60 minutes until a toothpick comes out clean
When the cake is done, remove from the oven and cool on a wire rack. When the cake is still warm, poke a few holes into the top of the cake with a fork or toothpick. Add the honey and lemon juice to a mug, microwave for 45 seconds, and give it a quick whisk, then drizzle the glaze over the top
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/lemon-and-ginger-cake/