Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, lining the bottom with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- In a separate bowl, whisk the eggs until slightly frothy. Whisk in the milk, lemon juice, and lemon zest until just combined.
- Slowly drizzle the olive oil into the wet mixture while whisking continuously until the mixture looks slightly thickened and creamy (emulsified).
- Pour the wet ingredients into the dry ingredients. Gently fold using a spatula until just combined. Do not overmix; a few small streaks of flour are acceptable.
- Gently fold in the fresh thyme leaves.
- Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until a skewer inserted into the center comes out clean.
- While the cake bakes, prepare the syrup: Combine the 1/4 cup sugar and 1/4 cup lemon juice in a small saucepan. Heat gently until the sugar is fully dissolved. Do not boil vigorously.
- Once the cake is out of the oven, let it cool in the pan for 10 minutes. Poke holes all over the top surface using a skewer or toothpick, then gently brush or drizzle the warm lemon syrup evenly over the cake surface.
- Allow the cake to cool completely in the pan on a wire rack before releasing the sides. Dust lightly with icing sugar just before serving.