Preheat oven to 350 degrees F. Combine first 5 ingredients in a bowl; set aside. Combine 1/2 cup sugar and the olive oil in a large bowl; beat with a mixer at high speed for 2 minutes.
Add yogurt, extracts, egg and egg white; beat for 1 minute. Add flour mixture; beat at low speed until well-blended. Fold in rind and currants.
Pour batter into a 9-inch spring-form pan coated with cooking spray. Bake at 350 degrees F for 25 minutes or until golden and cake springs back when touched lightly in the center. While cake is baking, combine confectioners sugar with 3 tablespoons of lemon juice. If it is too thick add a couple drops of water until it is a desired consistency. Remove cake from oven, let cool slightly. Pierce cake lightly with a fork several times. Spoon glaze over cake. Cool on a wire rack.
Per Serving: Calories 192 (kcal) 6g Total Fat;(28% calories from fat);3.4g Protein; 31.8g Carbohydrate; 27mg Cholesterol; 84mg Sodium