Olive Oil Cake

Heat the oven to 375 degrees. Line the bottom of a 9-inch round cake pan (spring form recommended) with parchment paper, and grease the pan using extra-virgin olive oil. Flour the pan shaking out any excess flour.

In a large bowl, whisk together the flour, salt, baking powder, and baking soda.

In the bowl of an electric mixer set on high, beat the sugar, eggs, and lemon zest until very thick and fluffy, about 5 minutes. With the mixer still running, slowly drizzle in the olive oil and beat until incorporated another 2 minutes. Reduce speed to low, and add milk and lemon juice. Gradually add the flour mixture and beat until just combined. Transfer the batter to the prepared pan, smooth the top using an offset spatula and sprinkle the top with about 2 tablespoons of sugar.

Bake the cake until a skewer inserted into the center comes out clean, 40-45 minutes. Transfer to a rack to cool for 20 minutes, then run a knife around the sides of the pan. Invert the cake onto a plate and then flip it back over onto the rack to cool completely. Store leftovers in an airtight container at room temperature for up to one week.

The sugar sprinkled on top results in some crispy texture on the top of the cake, which is a great textural element. Sprinkle with confectioner's sugar for a little extra sweetness.