• Line an 8 inch (20cm) round baking pan with parchment paper. Grease the sides with butter or use cooking spray. (See note 3)
• Position the oven rack in the middle of the oven , and preheat to 356° F / 180° C (160° C fan).
• Egg mixture: Beat eggs and sugar together with a handheld mixer (or in a stand mixer) for 5 minutes.
  2 large eggs, ¾ cup (150 g) white granulated sugar
• Once pale and fluffy, add olive oil, vanilla extract, milk, lemon juice and zested lemon peel
  ½ cup (110 ml) extra virgin olive oil, 1 teaspoon (5ml) vanilla extract, ½ cup (120ml) whole milk, 2 Tablespoons (15 ml)lemon juice and, Zest of 1 lemon
• In a separate bowl whisk together the flour, baking powder, and salt and add it to the egg mixture.
  1½ cups (187 g) all purpose flour, 2 teaspoons (10 g) baking powder, ½ teaspoon salt
• Mix with a spatula to form a thick, smooth batter. Be careful not to overmix; just ensure everything is well incorporated.
• Pour the batter into the lined baking pan and bake for 25 to 30 minutes or until a skewer inserted in the center of the cake comes out clean. (See note 4)
• Take out of the oven and allow the cake to cool in the pan for 5 minutes.
• Then turn the cake out onto a wire rack and cool for a further 20 minutes before cutting. Serve either warm or at room temperature.
• Optional: Sift powdered sugar (only when completely cooled) over the cake before serving.
  Powdered sugar for dusting

Storage

• Store the cake in an airtight container at room temperature for 2 days, or in the fridge for up to 1 week. You can also freeze it for up to 2 months.