Lemon Olive Oil Cake

 Steps:
 Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
 Whisk eggs and sugar together until light and fluffy.
 Add olive oil, lemon zest, lemon juice, and milk to the egg mixture, mixing until smooth.
 In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
 Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
 Cool the cake in the pan for 10 minutes, then remove it from the pan and allow it to cool completely on a wire rack.
 Dust with powdered sugar before serving.
 Pro Tip: If you want an extra lemony kick, try glazing the cake with a lemon glaze made from powdered sugar and fresh lemon juice! It’s an easy way to elevate the flavor and add a glossy finish.

This cake is perfect for a sunny afternoon tea or a light dessert after dinner. The olive oil gives it a rich, moist texture that’s perfectly balanced by the citrus. Enjoy!