Place a rack in middle of oven; preheat to 350 F. Line an 8 x 4-inch loaf pan, with parchment paper, leave a generous overhang on the long sides so that you can life out the loaf easily.Spray with cooking spray or brush with oil. Cut preserved lemons into quarters; remove any seeds and throw away. Place the lemons into a small food processor and process to form a paste (you can also do this with a mortar and pestle or use your Nutri-bullet).

Whisk the flour, baking powder, and turmeric in a medium bowl to combine.

In the bowl of a stand mixer fitter with a paddle attachment, beat the wet ingredients,  eggs, granulated sugar, and 1/2 cup of olive oil in medium, speed until smooth and mixture is incorporated, about 1 minute.

Add sour cream or plain yogurt and mix to combine.

Then add preserved lemon paste, fresh lemon zest, and lemon juice and mix to combine.

On low speed, add dry ingredients, and mix until just combined, about 15 seconds. The batter can also be mixed together in a large bowl using a whisk.

Pour the cake batter into the prepared loaf pan, smooth the top.

Bake the lemon cake until top is golden brown and a wooden skewer inserted into the center comes out clean, about 50–60 minutes.

Transfer cake to a wire rack and let cake cool 15 minutes. Run a knife around sides of pan to loosen and, using parchment paper overhang, lift cake out of pan and onto rack. Remove the parchment paper and set on wire wrack over a baking sheet.

Lemon Syrup

• Lemon Syrup: In a a small saucepan cook 1/3 cup lemon juice and remaining 1/3 cup sugar until the sugar dissolves and the mixture is clear. Set aside.
• While the cake is still warm, pour the lemon-sugar mixture slowly over the cake and let it soak in.

Lemon Glaze

• While the cake is cooling make the glaze, whisk powdered sugar and milk in a medium bowl until smooth and spreadable.
• Place the cake on a platter or large plate. Spoon glaze or pour the glaze over the top of the cake, use a spatula or the back of the spoon to help cover the entire cake. You want the cake to have a fairly thick coating of glaze. Sprinkle sea salt over the top, garnish with a little lemon peel, then let sit for 30 minutes for the glaze to set.