LEMON OLIVE OIL CAKE

Gather 1 cup olive oil, 3 large eggs, 1 1/2 cups granulated sugar, 2 tsp vanilla extract, 1/2 cup lemon juice, zest from 3 lemons, 1 tsp salt, 1/2 tsp baking powder, 1/2 tsp baking soda, 2 cups all-purpose flour, and 1 1/4 cups whole milk.

Preheat your oven to 350F and prep a 9" springform pan by greasing the bottom and sides, then lining the bottom with parchment paper and wrapping the outside with foil. In a large mixing bowl, whisk together olive oil, eggs, and sugar. Add vanilla, lemon zest, and lemon juice, whisking briefly to blend. Sift salt, baking powder, baking soda, and flour together. Gradually add these dry ingredients to the wet mixture in batches, alternating with milk. Mix gently until no dry flour streaks remain.

Pour the batter into the springform pan and sprinkle 2 tbsp of granulated sugar evenly on top. Bake for 50-55 minutes, until the cake is risen and slightly golden. Let it cool in the pan for about 10 minutes, then gently remove it and let it cool fully on a baking rack. Once cool, you can optionally dust the top with granulated or powdered sugar.