In a bowl, beat the eggs with the brown cane sugar until you get a fluffy mixture.

Preheat the oven to 340°F (170°C).

Add the goat yogurt and grated lemon zest. Gradually pour in the extra virgin olive oil while continuously mixing. Then add the grated pumpkin and self-rising whole wheat flour by the container, and mix well until all the flour is incorporated. The batter should be smooth and without lumps.

Grease a cake pan with oil and dust with flour. Shake off the excess flour.

Pour the batter into a baking-safe pan and sprinkle a tablespoon of brown cane sugar on top.