Preheat the oven to 350°F. Generously coat a 9x5x3-inch metal loaf pan with vegetable oil spray. Line the bottom of the pan precisely with a sheet of parchment paper and spray again to ensure a flawless release.

In a medium ceramic bowl, vigorously whisk together the all-purpose flour, pastry flour, baking powder, and kosher salt. (The inclusion of pastry flour lowers the overall protein content, yielding a highly tender crumb). Set aside.

In the bowl of an electric mixer (or using a heavy whisk), vigorously combine the extra virgin olive oil, natural cane sugar, eggs, Meyer lemon juice, lemon zest, chopped fresh thyme, and vanilla extract.

Beat the mixture on medium-high speed until completely emulsified, pale, and thickened.

Reduce the mixer speed to low. Add exactly one-third of the dry flour mixture to the wet emulsion, mixing just until incorporated.

Follow immediately with half of the whole milk.

Repeat this alternating sequence (flour, milk, finishing with the final third of the flour), mixing strictly until just combined. Do not overwork the gluten.

Pour the fragrant batter into the prepared loaf pan, smoothing the top with a spatula.

Bake in the preheated oven until the top is deeply golden brown, cracked, and a wooden tester inserted into the center comes out perfectly clean, about 40 to 50 minutes.

Allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

While the cake cools, vigorously whisk the confectioners' sugar and the 2 tablespoons of fresh Meyer lemon juice in a small bowl until a smooth, thick, glossy glaze is formed.

Once the cake has cooled entirely, pour the glaze heavily over the top, allowing it to cascade down the sides. Garnish the platter with fresh lemon slices and whole thyme sprigs before slicing.