Beat eggs and sugar until creamy and fluffy. Sugar should be completely dissolved and egg mixture should double in size.
Add extra virgin olive oil and yogurt. Add flour and baking powder.
Squeeze 2 tbsp lemon juice removing any seeds and pulp, add to the batter. If you're using organic, non-treated lemon, add lemon zest as well. Mix well.
Bake in a preheated to 375F oven for 30-35 minutes.
Do a toothpick test: stick in a toothpick in the cake. If it comes out wet or with pieces of cake stuck to it – it still needs time in the oven. Check in back in 5-10 minutes. If the cake is ready toothpick will come out dry.
While cake is in the oven, prepare the limoncello syrup: mix 2 tbsp fresh lemon juice and limoncello liqueur.
Once the cake is out of the oven leave it in the form to cool.Once it's completely cool, deep a silicone brush in limoncello syrup and generously brush the cake. Let it absorb the syrup and repeat the process.
Let sit for 10-15 minutes. Turn the cake upside down and remove the pan.
Feel free to make wholes in the cake using a wooden skewer before brushing with limoncello syrup.
Repeat the process. Do it very slowly. If you see that the cake starts to absorb the syrup slower, let it sit for some time. And only after that continue with more syrup.