Preheat the oven to 350°F. Butter a large Bundt cake pan and set aside.

In a medium bowl, combine the flour and salt. Set aside.

In a standing mixer with the paddle attachment, beat together the sugar and olive oil until combined. Add the eggs one at a time and the egg yolk and mix for 1 minute. Add the lemon juice and zest. Mix for an additional minute. Add the flour mixture to the bowl and mix until combined.

Transfer the batter to the Bundt cake pan and place in the oven. Bake for 45-50 minutes. Remove from the oven and let cool for 10 minutes.

While the cake is cooling, make the glaze. In a small saucepan, add the sugar, lemon juice and water and cook over medium-high heat, stirring until the sugar has dissolved. Remove from the heat.

Remove the cake from the pan and transfer to a cake plate or serving plate. Sprinkle the pecans over the top and spoon the glaze evenly over the cake. Transfer the remaining glaze to a serving bowl and serve the cake with the glaze on the side, if desired.