Preheat your oven to 325 degrees F.
In a medium sixed mixing bowl, whisk together flour, baking soda and salt. Set aside.
In the bowl of a stand mixer or in a large mixing bowl add 1/4th cup of sugar and the zest of 2 lemons. Rub the sugar and lemon zest together with your fingers for a minute to really release to the zest oils into the sugar.
Add in 1-2 tbsp of fresh, chopped sage (depending on preference) and rub into the lemon sugar.
Using a stand mixer with the whisk attachment or a hand mixer on low speed, whisk in the lemon juice, olive oil, honey, Greek yogurt and vanilla extract one ingredient at a time until combined.
Turn speed up to medium and add in 1 egg at a time until combined. Scraping the sides down with a spatula when necessary.
Turn speed down to low and add in the flour, baking soda and salt mixture in two batches. Mix on low speed for about 10-15 seconds until just combined. Be careful not to overmix.
Line a 9 inch springform pan (a 9 inch cake pan will also work) with parchment paper and grease with butter and a sprinkle of flour.
Pour the batter into the pan and arrange the fig halves around the pan, skin side down, until the cake it fully covered. *The figs will sink into the cake as it bakes so don't worry if this happens!
Place the cake into a 325 degree oven for approximately 1 hour or until a toothpick comes out clean.
Let the cake cool on the counter for at least 15 minutes before removing the springform rim. Then let cool completely before slicing. If desired, drizzle a little extra honey over the top of the cake and serve with honey whipped cream and more fresh figs.