1. Preheat the oven to 180°C (350°F). Line a 23x12cm loaf tin* with baking parchment and grease lightly. Chop the preserved lemon finely or throw it quickly into a mixer to get something similar to a paste.

2. Add the sugar and oil to a large bowl and mix until well combined. Add the eggs one after another and mix well after each addition. When the last egg has been added to the bowl, continue mixing for 2-3 minutes until everything looks light and fluffy. Next, add the Greek yogurt, lemon juice, lemon zest, and preserved lemon and mix in. Combine flour, baking powder, and ground turmeric (optional), add it to the bowl and mix until just combined.

3. Pour the batter into the prepared loaf tin, smooth out the top and bake the cake for about 50-60 minutes or until a wooden skewer inserted into the center comes out clean. Take the cake out of the oven, and it let cool down inside the loaf tin for about 15 minutes. Remove the cake from the loaf tin and let it cool down completely on a wire rack.

4. For the glaze, mix confectioners’ sugar with lemon juice and heavy cream until well combined – you want a thick and not too runny consistency – adjust with more confectioners’ sugar or heavy cream if necessary. Drizzle the glaze over the cake and let it dry completely. To decorate the cake further, you can also add some sliced lemons on top of the cake. Looks very nice!