Preheat oven to 375 degrees. Butter a 10-inch deep cake pan. Set a piece of parchment paper, cut to fit, inside, then grease the parchment paper and dust pan with flour. Set aside.
Beat eggs in a large bowl with a mixer, using the whisk attachment, until frothy. Gradually add sugar and beat on high speed until mixture is pale.
Separately, whisk flour, baking powder, baking soda, and salt together in a medium bowl. Whisk milk, oil, lemon zest and juice together in a large measuring cup.
Next, add one-third of dry ingredients, then half of wet ingredients to egg mixture, beating after each addition until smooth; continue until all are added and stop a couple of times to scrape inside of bowl.
Pour batter into prepared pan and set in oven. Immediately turn down heat to 350 degrees. Bake until cake pulls away from pan and a toothpick inserted in center comes out clean, about 50 to 55 minutes.
Cool on a rack 15 minutes, then loosen cake from pan with a knife. Turn out onto a plate, remove parchment, and carefully flip cake back onto rack. Let cool completely. Serve with caramel sauce or some fruit compote.
- 2 large eggs
- 1 2/3 cups sugar
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 3/4 cup milk
- 1 cup olive oil (use a mild extra virgin)
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice