Preheat the oven to 180ºC/350ºF.
In a large bowl whisk the sugar with the oil for 2 minutes. Add the eggs (or flax eggs - see notes) until the batter starts to bubble.
Add in the yogurt, lemon zest and vanilla extract and combine.
In another bowl, combine the rice flour, almonds, baking powder and salt and slowly add to the batter, beating until completely blended.
Pour the batter into a 0,5kg/1lb loaf tin (25cm*11cm*7,5cm / 10inch*9inch*4,5inch) and bake for 30 minutes.
Remove the cake from the oven and leave it to cool in the tin for 10 minutes.
Unmold, sprinkle with icing sugar (optional) and serve.