Lemon, Olive Oil, and Yogurt Cake

Today I made Dorie Greenspan's EVO and Yogurt Loaf Cake, from Serious Eats, with some alterations:

180g flour
2 tsp baking powder
pinch of salt
200g sugar
zest of 1 lemon
1/2 cup plain whole milk yogurt
3 large eggs
1/4 tsp lemon extract
1/2 cup EVOO

1. Preheat oven to 350.
2. Rub sugar and zest together.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
3. Whisk in yogurt, eggs, and extract until mixture is well blended.
4. Gently whisk in dry ingredients.
5. Use a spatula to fold in the oil.
6. Bake until a knife inserted into the center comes away clean.

Will keep at room temperature for at least 4 days.

I doubled the recipe (8 x 2 = 16 cups) and baked it in a dark 8-inch square pan at 350 for 75 minutes. The cake was quite tall, though there was no risk of overflowing. And judging from the dark bits on the sides and bottom, I should have taken it out earlier, though a butter knife inserted to the bottom came out wet 65 minutes in. The crumb is rather coarse, as Dorie mentions in the original recipe, though there is no residual oiliness to the touch, and the top has that lovely crispy/crunchiness which has been lacking from the Maialino Olive Oil cake.

As for alterations for next time, the flavor wasn't as strongly lemon flavored as I prefer, and the lemon flavor which was there leaned a little too far towards lemon oil for my tastes. I don't know that I'd add the juice of an entire lemon, like the Tartelette recipe does, but half a lemon would do quite nicely. Also, even though I sprayed quite liberally with PAM, the bottom stuck even as the sides came away easily. Line the bottom with parchment paper. To maximize the amount of crunchy crust on the top, try doubling the recipe in a 9x13 pan, whose shorter bake time might also make the color of the sides and bottom less alarming.

Update: The top had lost its crunchiness by the next day.