peeled off in strips and sliced into 1/2-inch slivers
Preheat the oven to 350 degrees F. Use either a baking spray with flour to prep a 9-inch bundt pan. Or, brush lightly with oil all over, add 2 - 3 tablespoons flour, rotating the pan until it's evenly covered with flour, and then tap out any excess flour over the sink.
In a large mixing bowl, whisk to combine flours, baking powder and soda, and sea salt. In a medium bowl, vigorously whisk the eggs and 1 cup sugar for 2 minutes. Whisk in the yogurt, 2 tablespoons lemon zest, 1/3 cup lemon juice, and the vanilla. Fold half the wet ingredients into the dry, add all of the olive oil, and the remaining wet ingredients. Mix just until combined. Carefully pour batter into the prepared bundt, slide into the oven, and bake for 45 - 55 minutes, or until a wooden skewer comes out with just a few crumbs attached and the cake is just starting to pull away from the sides. (Note: The cake edges may seem quite dark in the bundt pan.) Cool cake in the bundt for 10 minutes, then flip out onto a baking sheet fitted with a wire rack.
Combine the slivers of lemon zest, 1/4 lemon juice, and 1/4 cup sugar in a small saucepan and set over medium heat. Warm just until the sugar has dissolved. Use a fork to fish out the zest slivers and arrange them on top of the cake. Then pour the warm syrup evenly over the cake. Set aside to cool for at least 20 minutes.
When ready to serve, whip cream until it’s pillowy and just starting to hold its shape, add sour cream, sugar, and thyme leaves, and whip just until soft peaks form.
Serve cake over a big dollop of whipped cream. Garnish with thyme sprigs.