Instructions

• Preheat the oven to 350°F (175°C). Place the oven rack in the center. Verify the eggs and milk are at room temperature.
• Prepare a 9-inch springform pan (one that doesn't leak): spray the bottom and sides with nonstick cooking spray (preferably olive oil). Line the bottom with a round of parchment paper, spray the parchment, then lightly dust the pan with a little cake flour and tap out the excess.
• Sift 1 3/4 cups (235 g) cake flour into a medium mixing bowl. Add 1 tsp baking powder, 1/4 tsp baking soda, and 3/4 tsp salt. Whisk together for about 20 seconds and set the dry mixture aside.
• In the bowl of a stand mixer fitted with the whisk attachment, add the 3 large room-temperature eggs. Beat on medium-high until foamy, about 1 minute.
• Add 1 1/4 cups (250 g) granulated sugar and 2 tsp lemon zest to the eggs. Whip on high speed until the mixture is pale, thickened, and fluffy, about 3–4 minutes. Scrape down the sides and bottom of the bowl as needed.
• With the mixer running on medium-low, slowly and steadily pour in 1 cup extra-virgin olive oil in a thin stream until fully incorporated. Scrape down the bowl.
• Reduce the mixer to low. Add half of the reserved dry flour mixture and mix just until combined. Pour in 1 cup whole milk and 1 Tbsp lemon juice, mixing on low until combined. Add the remaining dry flour mixture and mix on low until just combined and no large streaks of flour remain. Do not overmix.
• Pour the batter into the prepared springform pan and smooth the top with a spatula.
• Bake on the center oven rack for 45–55 minutes, or until a toothpick inserted into the center comes out free of wet batter but may have a few moist crumbs.
• Remove the cake from the oven and let it cool on a wire rack for 10 minutes. Run a knife around the edge to loosen the cake, then remove the springform ring.
• Let the cake cool at least 1 hour on the wire rack before slicing. Dust the top with powdered sugar if desired.