Have a slice.
Preheat oven to 350°. Lightly oil pan with a pastry brush. Line bottom with a parchment paper round and brush parchment with oil. Whisk eggs, 1½ cups oil, and 1¼ cups sugar in a medium bowl until smooth. Add milk, vanilla, and zest and juice of 2 lemons and whisk to combine.Whisk flour, salt, baking powder, and baking soda in a large bowl to combine. Make a well in the center and gradually pour egg mixture into well.
Scrape batter into prepared pan and smooth surface. Sprinkle remaining 1 Tbsp. sugar over.Bake cake until top is golden brown and a tester inserted into the center comes out clean, about 50 minutes. Transfer pan to a wire rack and let cake cool before unmolding.Just before serving, dust cake with powdered sugar and top with more lemon zest if you have it.From the book Lemon, Love & Olive Oil by Mina Stone. Copyright © 2021 by Asimina Stone.
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