Olive Oil Cake

Method

• Adjust the oven rack to a middle position and preheat the oven to 350F / 175C. Grease a 9-inch springform pan. Whisk flour, baking powder, and salt together in a bowl.
• Using a mixer fitted with whisk attachment, whip the eggs on medium speed until foamy, about 1 minute. Add 260 g (1 1/4 cups) sugar and lemon zest, increase speed to high, and whip until mixture is fluffy and pale yellow, about 3 minutes. Reduce the speed to medium and, with the mixer running, slowly pour in oil. Mix until oil is fully incorporated, about 1 minute. Add half of the flour mixture and mix on low speed until incorporated, about 1 minute, scraping down the bowl as needed. Add milk and mix until combined, about 30 seconds. Add remaining flour mixture and mix until just incorporated, about 1 minute, scraping down the bowl as needed.
• Transfer the batter to the prepared pan; sprinkle the remaining 2 tablespoons sugar over the entire surface. Bake until the cake is deep golden brown and a toothpick inserted in the center comes out with a few crumbs attached, 40 – 45 minutes. Transfer the pan to a wire rack and let cool for about 15 minutes. Remove the side of the pan and let the cake cool completely, about 1 1/2 hours. Cut into wedges and serve.