Preheat oven to 350˚F. Grease a standard 8x4" loaf pan. Cut a piece of parchment paper to fit the bottom and long sides of the loaf pan with a little overhang.

Whisk together flour, sugar, baking powder, baking soda, salt and lemon zest in a medium-size mixing bowl.

In a separate bowl whisk together olive oil, milk, honey, vinegar, and vanilla.

Add wet mixture to dry and stir with a spatula until incorporated about 1 minute.

Spread cake batter into prepared pan and bake on center rack for about 45 minutes or until it is dark golden brown and a toothpick inserted into the center comes out clean.

To make Honey-Lemon Syrup simply whisk together the lemon juice and honey until dissolved.

When cake is done remove from oven cool cake in pan on cool rack for 10 minutes. Brush the top of the cake with honey-lemon syrup while it is still warm. Lift cake out of the loaf pan using the parchment paper overhang and cool to room temperature.

To make the lemon glaze, whisk lemon juice and powdered sugar until smooth. Start with 1-1/2 tablespoons of lemon juice and add more if the glaze seems too thick. Pour glaze over cooled cake.

Optionally decorate the top of the cake with fresh figs, raspberries and edible flowers.