Heat the oven to 170°C fan / 180°C. Grease and line a 9-inch loaf tin with baking paper.
Rub the lemon zest into the caster sugar until the oils release and the sugar is fragrant. Whisk the eggs into the sugar for 3–5 minutes until pale and fluffy.
On a low speed, mix in the yogurt, Mellow Yellow cold pressed rapeseed oil, lemon juice and vanilla until smooth.
In a separate bowl, whisk together the flour, ground almonds, baking powder, baking soda and salt. Fold gently into the wet mixture in two additions until just combined.
Pour the batter into the prepared tin, smoothing the top. Run the back of a spoon down the centre to create a shallow groove — this encourages the classic loaf crack as it bakes.
Bake for 45–55 minutes until a skewer inserted into the centre comes out clean or with moist crumbs.
Cool in the tin for 10–15 minutes before transferring to a wire rack.
For the lemon sugar crust, mix the caster sugar with the zest of 1 lemon. While the loaf is still warm, roll or press it gently into the sugar mixture so it sticks to the surface. Leave to cool completely.
To make the vanilla cream cheese frosting, briefly beat the cream cheese to loosen it. Add the vanilla and icing sugar, then beat again until smooth and thick — avoid over mixing. Spoon into a piping bag fitted with a swirly nozzle.
When ready to serve, slice the loaf and pipe frosting across each slice. This way you can add as much or as little as you like, and keep the frosting fresh. Finish each slice with a drizzle of Mellow Yellow cold pressed rapeseed oil, a sprinkle of flaky sea salt and a little extra lemon zest