Prep the pan and oven. Heat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment. This helps the cake release cleanly.

Zest and juice the clementines. Finely zest 3–4 clementines to get about 2 tablespoons of zest. Then juice them to get about 1/2 cup (120 ml) of juice. Strain out seeds and pulp for a smooth batter.

Mix dry ingredients. In a medium bowl, whisk flour, baking powder, and salt until evenly combined. This prevents clumps and helps the cake rise evenly.

Whisk wet ingredients. In a large bowl, whisk sugar, eggs, and vanilla until slightly pale, about 30 seconds. Add yogurt, oil, clementine zest, and 1/3 cup of the clementine juice (reserve the rest for the glaze). Whisk until smooth.

Combine. Add the dry ingredients to the wet bowl. Stir with a spatula until just combined and no dry streaks remain. Don’t overmix or the crumb can turn tough.

Fill and top. Pour the batter into the prepared pan. If you like, sprinkle a handful of sliced almonds or a little coarse sugar on top for texture.

Bake. Bake for 28–35 minutes, until the top is golden and a toothpick comes out with a few moist crumbs. If the top browns too fast, tent loosely with foil during the last 5 minutes.

Cool and glaze. Let the cake cool in the pan for 10 minutes, then transfer to a rack. Whisk powdered sugar with 2–3 tablespoons of the reserved clementine juice (and honey if using) until smooth and pourable. Drizzle over the slightly warm cake so it soaks in a little.

Set and serve. Let the glaze set for 15–20 minutes. Slice and enjoy warm or at room temperature.