Ingredients:

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly and line the bottom with a circle of parchment paper.
  2. In a large bowl, whisk together the sifted flour, sugar, baking powder, and salt until well combined.
  3. In a separate bowl, lightly whisk the eggs. Whisk in the milk, lemon juice, vanilla extract, and lemon zest.
  4. Slowly drizzle the olive oil into the wet mixture while whisking constantly until the mixture is slightly emulsified.
  5. Pour the wet mixture into the dry ingredients. Use a rubber spatula to gently fold everything together until just combined. Do not overmix; a few small lumps are acceptable.
  6. Pour the batter into the prepared pan. Bake for 40 to 45 minutes, or until a skewer inserted into the center comes out clean and the edges are light golden brown.
  7. Let the cake cool in the pan on a wire rack for 15 minutes before carefully inverting it onto the rack to cool completely.
  8. If using the glaze, once the cake is fully cooled, whisk together the sifted powdered sugar and lemon juice until smooth and pourable. Drizzle generously over the top.