1-First: set your oven to 350°F (175°C). Grease a 9-inch springform pan and wrap it tightly in foil to avoid any leaks, which helps keep the batter contained. In a bowl, whisk together the olive oil, 3 large eggs, and 1 1/2 cups granulated sugar until smooth and combined.

2-Next: add 2 teaspoons vanilla extract, the zest from 3 lemons, and at least 1/2 cup lemon juice to the mixture for that bright taste. Sift the 1 teaspoon salt, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 2 cups all-purpose flour together, then alternately mix in the dry ingredients and 1/2 cup milk to the wet ones in small batches. Stir gently to avoid over-mixing, just like when I fold in berries for my muffins to keep them light.

3-Pour the batter into your prepared pan and sprinkle 2 tablespoons granulated sugar on top for a nice crunch. Bake for 50-55 minutes until it’s risen and golden; if the top browns too fast, cover it loosely with foil. Once done, a toothpick should come out clean, and let it cool in the pan for 10 minutes before moving to a wire rack.