Place sliced pluots, sugar, water, basil and salt in a medium saucepan and stir to combine. Cook over medium heat for 15-20 minutes until pluots are soft and sauce is thickened to syrup consistency. Remove from heat and let cool completely.
for the cake and glaze
Preheat oven to 350° F and line a loaf pan with parchment paper. Set aside.
In a medium bowl, stir together flour, salt, baking powder, and baking soda. Set aside.
In a large bowl, whisk together sugar, honey and eggs until light, fluffy, paste forms, about 2 minutes.
Add 3/4 cup yogurt, heavy cream, vanilla, and lemon zest and whisk to combine. Slowly stream in olive oil, whisking continually. When all of the olive oil has been added, continue whisking for one more minute.
Add dry ingredients to the liquid mixture and whisk until just combined and no flour streaks remain.
Pour batter into prepared cake pan and bake for 45-50 minutes, until deeply golden brown and a knife or toothpick inserted in the center comes out clean. Let cool slightly and then remove from pan.
to make the glaze: Sift powdered sugar into a small bowl. Add 2 tablespoons yogurt, lemon juice, and 1 teaspoon honey and whisk until smooth. Add a splash of heavy cream if the glaze is too thick or a tablespoon of powdered sugar if it is too thin. Pour over cooled cake and serve with pluot basil jam.