For easy removal, line the bottom of the pan with parchment paper.
In a medium bowl, whisk the almond flour, baking powder and salt together.
In another bowl, whisk together the yogurt, 1 cup coconut sugar, the eggs, lemon zest and vanilla extract.
Slowly add the dry ingredients into the wet ingredients, mixing by hand or with an electric mixer.
Lastly, mix the melted coconut oil into the batter, until smooth.
Pour the batter into the prepared pan and bake for about 50 minutes, until a toothpick inserted into the middle of the cake comes out clean.
Cook the ⅓ cup of lemon juice and remaining ⅓ cup sugar in a saucepan pan, over low to medium heat, until the sugar dissolves and the mixture is clear.
When the cake is done, allow it to cool in the pan for 10 minutes.
Carefully take cake out of pan and place on a cooling rack over a baking sheet. While the cake is still warm, take a toothpick or skewer and gently poke holes into cake and then pour the sugar glaze topping (recipe below) over the cake and allow it to soak in.
SUGAR GLAZE TOPPING:
Whisk together the powdered sugar and lemon juice to a pourable consistency.
Pour over cake after holes have been punched in top per instructions above.